Sunday, February 10, 2013

Recipe: Dark Espresso Chocolate Mousse & Pistachio Shortbread

When it comes to a romantic evening for two or a safe-keep for a dinner party, it is always good to have a recipe for an indulgent chocolate mousse. The addition of a little hint of espresso completely transforms this dessert but there is absolutely no problem leaving the espresso out. When serving this for family or friends, I make some crumbly pistachio topped shortbread which is the perfect accompaniment to this deep dark indulgent chocolate espresso mousse.

Shopping List:

For The Mousse:
(Serves 4)

- 200g Dark Chocolate (Callebaut, Valrhona, Lindt or Lily O' Briens)
- 1/4 (Quarter) Tsp Instant Espresso Powder
- 1/2 (Half) Tsp Sea Salt
- 1 Vanilla Pod (Split, Seeds Removed)
- 4 Organic Egg Whites
- 100g Caster Sugar
- 200ml Double Cream

For The Pistachio Shortbread:
(Makes 15-20)

- 200g Cream Flour
- 100g Country Butter (Cubed)
- 50g Icing Sugar
- 30g Pistachio Nuts (Roughly Chopped)


1. Melt the chocolate in a bowl over hot water ensuring the bowl does not touch the water; add in the espresso powder, sea salt and stir until smooth. Set aside to cool. While cooling, whip the cream to soft peaks with the vanilla seeds and store in the fridge.

2. In a sparkling clean bowl, slowly whisk the egg whites before adding the sugar in stages to form soft peaks. Take a quarter of the egg white mixture out and stir into the cooled chocolate mixture.

3. Gently fold in the remaining egg whites ensuring not to knock too much air out. Gently fold in the cream leaving a swirl style effect to the mousse. Set in the fridge for 4-6 hours. 

4. Take the mousse out of the fridge 30 minutes prior to serving. Serve with delicious short bread pistachio biscuits.

Pistachio Shortbread

1. Sift the flour with the icing sugar into a large wide bowl. Rub in the butter until the mixture comes together (alternatively, place everything into a food processor and mix).

2. When the mixture comes together form into a disc shape, cover in a single layer of cling film and place in the fridge for 20 mins to firm.

3. Preheat the oven to 180C or Gas 4. Line a baking tray with greaseproof paper before rolling the mixture in between two layers of cling film to a width of a €1 coin.

4. Shape with a biscuit cutter, sprinkle pistachio nuts on top with a sprinkle of sea salt and bake for 10-12 minutes until golden brown in colour. Remove from the oven and allow to cool in the baking tray before moving to an airtight container until ready to serve.

If you like this recipe, you may like Dermie's Double Chocolate Sea Salt Brownies.

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Fancy a chat about this recipe? Email Dermie
Photography: Jakub Walutek Photography
Styling by Dermie