Originally I had made this recipe as part of the tonca bean panna cotta and then I realised that it is so good on its own that it simply deserves its own entry. It’s chocolate, it’s mousse, it’s raspberries, it’s macadamia. Not convinced yet? Then go make it. Now 😉 Desserts kan be tricky sometimes, but this one is fairly straight forward, as long as you make sure to be patient when pouring the sugar syrup over the egg mixture; if you do it too quickly, the egg will curdle and nobody wants sweet scrambled eggs. You can take this dish in many directions by simply changing the garnish: how about sliced bananas, desiccated coconut and crushed walnuts? Strawberry jam, fresh strawberries and cocoa nibs? Pears, hazelnuts and a pinch of cinnamon? Go wild, I say!
- 130 g caster sugar
- 60 ml water
- 2 egg yolk
- 2 egg
- 150 g dark chocolate (at least 68%)
- 250 ml double cream
- 50 gr white chocolate shavings
- 250 gr raspberries
- 30 gr salted roasted macadamias, crushed
- 2 tablespoons cocoa nibs
- Break the chocolate into pieces and melt over a bain-marie.
- Mix the water and sugar together in a small pan and bring to the boil.
- In a bowl, whisk the egg yolks and eggs and then very slowly incorporate the sugar syrup while whisking continuously.
- Pour in the melted chocolate and fold through until well combined. Set in the fridge for 10 minutes.
- Meanwhile, in a bowl, whisk the cream until thick but not holding peaks.
- Fold this through the chilled chocolate mix until completely mixed through.
- Transfer to serving dish and set in the fridge for at least half an hour.
- Decorate with the raspberries, white chocolate shavings, crushed macadamias and cocoa nibs.