Dark Chocolate Mousse Recipe

Melt the Chocolate

Chop the dark chocolate and melt it gently over a double boiler. Once melted, remove from heat and let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.

Prepare Egg Mixture

In another bowl, whisk together egg yolks and sugar until pale and creamy.

Combine Mixtures

Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream until well combined. Chill in the fridge for at least 2 hours.

Prepare Syrup

In a saucepan, combine water and sugar, and heat until dissolved. Allow to cool.

Mix Ingredients

Combine the cooled syrup with seabuckthorn puree and lemon juice.

Freeze Sorbet

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Heat Cream

Heat the heavy cream in a saucepan until just boiling.

Make Ganache

Pour the hot cream over chopped dark chocolate and let sit for a few minutes. Stir until smooth and glossy. Let it cool slightly.

Mix Dry Ingredients

In a bowl, combine flour, cocoa powder, and sugar.

Add Butter

Add cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

Bake Crumble

Spread the crumble mixture on a baking sheet and bake at 180°C (350°F) for about 15 minutes or until crispy.