Velvet Chocolate Heart Recipe
Chocolate Tonka Mousse, Raspberry, Chocolate Crunch v, gf surcharge
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Ingredients
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Chocolate Tonka Mousse
Method
Chocolate Tonka Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip. Gently fold in the grated tonka bean and vanilla extract.
- 3
Beat the Egg Whites
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- 4
Combine Mixtures
Fold the melted chocolate into the whipped cream until combined. Then, gently fold in the beaten egg whites until no streaks remain. Be careful to maintain the airiness of the mixture.
- 5
Chill the Mousse
Spoon the mousse into heart-shaped molds or serving glasses and refrigerate for at least 4 hours, or until set.