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Ingredients
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For the Chocolate Mousse
For the Crème Anglaise
For the Pistachio Crumble
For the Raspberry Sauce
Method
For the Chocolate Mousse
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- 2
- 3
Combine Mixtures
Carefully fold the melted chocolate mixture into the egg mixture until well combined. Add a pinch of salt.
- 4
Chill the Mousse
Pour the mousse mixture into serving glasses and refrigerate for at least 2 hours to set.
For the Crème Anglaise
- 5
Prepare the Vanilla
Split the vanilla bean lengthwise and scrape out the seeds.
- 6
Heat the Dairy
In a saucepan, combine the milk, heavy cream, vanilla seeds, and the vanilla pod. Heat over medium heat until just below boiling.
- 7
- 8
Combine and Thicken
Gradually whisk the hot cream mixture into the egg mixture. Return to the saucepan and cook over low heat until thickened, stirring constantly. Strain through a fine sieve and cool.
For the Pistachio Crumble
- 9
Prepare the Ingredients
Preheat the oven to 180°C (350°F).
- 10
- 11
Bake the Crumble
Spread the mixture on a baking sheet and bake for about 10-15 minutes or until golden brown. Let cool.
For the Raspberry Sauce
- 12
- 13
Strain the Sauce
Pass the sauce through a fine sieve to remove seeds. Let it cool.