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Instructions |
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Preheat the oven to 180c. Heat a peeler under hot
running water and shave about 1/3 cup of chocolate
off the block to use as garnish later.
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Place the broken up chocolate and liquid cream in
a heatproof bowl (Pyrex or ceramic) over a pot of
simmering water (not touching the water). Stir
until melted and smooth. Remove from the heat and
set aside to come to room temperature. You’ll need
the bowl and pot again for the curd, so rinse them
out.
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To make the crumb, crumble the biscuits to a
course crumb (in a food processor or smashing in a
bag with a rolling pin), and mix in the butter,
lemon zest, and a small pinch of salt. Spread on
to a baking tray lined with baking paper and bake
in the oven for about 10 minutes until only just
starting to turn golden (keep a close eye on it).
Remove from the oven and set aside to cool.
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Beat the egg whites until soft peaks form – the
egg white hanging off the beater should be firm,
but still bend back over itself at the tips. If
you over beat the eggs whites, they can go a funny
grainy texture and collapse.
Gently fold the whipped cream into the chocolate
mixture (which should be at room temperature or a
little cooler – if it’s too warm it will melt the
cream) until just combined. Gently fold in the egg
whites until well combined.
Spoon the mousse mixture into serving glasses or
bowls, and leave in the fridge for an hour or more
to set.
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| Serving
Suggestions |
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Spoon 2 tbsp lemon curd on the mousse and top and swirl to coat. Top with a sprinkle of the butter crumb. Finish with the chocolate shavings
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Originally Submitted
8/7/2013
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