Mini Peruvian Mousse Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler, stirring occasionally until smooth. Remove from heat and let it cool slightly.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and thick. Stir in the vanilla extract.

Combine Mixtures

Gradually add the melted chocolate into the egg yolk mixture, stirring continuously until well combined.

Whip the Cream

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

Fold in the Cream

Gently fold the whipped cream into the chocolate mixture until fully incorporated. Be careful to maintain the airiness of the mousse.

Chill the Mousse

Spoon the mousse into small serving cups or ramekins and refrigerate for at least 2 hours or until set.

Rinse the Quinoa

Rinse the quinoa under cold water to remove any bitterness, then drain.

Cook the Quinoa

In a saucepan, combine the rinsed quinoa with 200 ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Let it cool.

Fry the Quinoa

In a frying pan, heat the olive oil over medium heat. Add the cooked quinoa and fry for about 5-7 minutes, stirring frequently, until crispy and golden. Remove from heat and let it cool.

Assemble the Mousse

Once the mousse has set, top it with the crispy quinoa for a delightful crunch.

Garnish

Add fresh mint leaves and sprinkle cacao nibs on top for an extra touch of flavor and presentation.