Make the Gorse Chocolate Mousse with Coconut & Gorse Petals from Kate Humble’s Escape to the Farm.
If you are using a chocolate with higher cocoa content than 50%, you may want to add a little sugar to the recipe. In which case, add 2tbsp of caster sugar (or to taste) to the chocolate whilst melting it. Make sure the sugar is dissolved before mixing in the egg.
- 140g Gorse chocolate, such as Chocolarder Wild Gorse Flower 50% Milk Chocolate
- 4 eggs
- toasted coconut flakes
- 12 gorse flowers
- Set a heat-proof bowl over a pan of simmering water, making sure that the water does not touch the bottom of the bowl. Break the chocolate into the bowl and stir until the chocolate starts to melt. Turn off the heat and stir to melt the chocolate until fully melted, making sure it doesn’t get too hot at any point. Remove the bowl from the pan and set to one side to cool a little.
- Separate the eggs and place the whites into a large clean bowl. Whisk the whites until you reach medium/firm peak.
- Mix the egg yolks into the melted chocolate, making sure you stir constantly as you mix.
- Stir ¼ of the egg white mixture into the yolks and chocolate. Then carefully and gently fold the rest of the egg whites in using a metal spoon. You want to try to preserve as much of the air you have whisked into the whites as possible, so be really gentle as you fold. Fold until the mixture is completely combined with no streaks of egg white.
- Divide between four small serving glasses or ramekins and chill for at least 3 hours to set.
- They can be stored in the fridge for up to 48hours if needed.
- Once ready to serve, scatter the coconut and gorse flowers over the top of the mousse and serve immediately.
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