Violet Crumble Dark Chocolate Mousse
30 minutes + Chilling Time
This recipe is quick and easy and completely addictive. The addition of Dark Violet Crumble makes it very Moorish! Recipe by Heneln Mouneimne (aka The Greek Vegetarian)
200g good quality dark chocolate
30g unsalted butter
3 eggs, separated into egg whites and yolks
1 tablespoon caster sugar
1 cup thickened cream
180g Dark Violet Crumble (crushed) – can use original milk choc Violet Crumble if you prefer a lighter flavour.
Place the dark chocolate and butter in heatproof glass bowl and heat over a small saucepan of boiling water over a medium heat.
Stir until melted and smooth.
Remove from heat and stir through the egg yolks and set aside.
Using an electric mixer, whisk the egg whites until soft peaks form.
Gradually add the sugar and beat until stiff peaks form.
In another bowl, whisk the cream until soft peaks form.
Add the whisked egg whites through the chocolate mixture and gently fold the mixture together. Then add the whisked cream and crushed Dark Violet Crumble to this mixture.
Spoon into serving glasses and refrigerate until set.
Top with more whipped cream, crushed Dark Violet Crumble, berries and fresh mint to serve.