Chocolate & Amaretto Mousse with Sesame Toffee Snap
This is a really quick and easy chocolate mousse, with only a few ingredients. The amaretto flavour of the mousse is delicious with the sesame toffee snap which is a fun accompaniment to the mousse that you can pick up and use to scoop out the mousse, a type of edible spoon if you like!
Yield (serves): 4
Prep time: 20 minutes
Cooking time: 5 – 10 minutes
6 ounces (170 g) good quality dark chocolate
4 free range eggs (separated)
2 ounces (50 ml) Amaretto liqueur
1 tablespoons white sugar
Fresh raspberries to serve
For the sesame toffee snaps
S1/2 cup (80 g) sesame seeds
½ cup (100 g) white sugar
1. Break the chocolate up into small pieces and place into a heatproof bowl over a pan of simmering water. Allow the chocolate to melt slowly taking care not to let the chocolate over heat. Once the chocolate is fully melted remove the pan from the heat but leave the bowl over the pan to keep the chocolate warm.
2. Meanwhile, whisk the egg whites and sugar until they form soft peaks.
3. Stir the amaretto liqueur into the beaten egg yolks and add to the melted chocolate, mix well.
4. Carefully pour the chocolate mixture into the egg whites and gently fold together taking care not to break up the egg whites. If you beat the mixture at this point you will knock out all of the air bubbles that you want and you will not get a fluffy mousse.
5. Divide the mixture evenly between four ramekins and transfer to the refrigerator to chill for at least 2 hours before serving
For the sesame seed snaps
1. Begin by lightly greasing a large sheet of non stick baking parchment with vegetable oil and leave it to one side
2. Heat the sugar in a heavy bottomed pan stirring constantly until all of the lumps have melted and a light caramel is formed, be careful no to let the sugar over cook because it is very easy to burn at this stage
3. Once you have reached the light caramel colour, quickly stir in the sesame seeds and immediately spoon out the mixture onto the greased baking parchment, quickly spread the mixture out with a spoon as thin as you can get it and then leave it to cool for at least 30 minutes
4. To serve simply snap the set sesame toffee into pieces and place on top of the mousse along with a couple of raspberries to garnish
You could also make different types of toffee snap by substituting the sesame seeds for any type of chopped nuts you like such as pistachios, almonds or walnuts
Try substituting the amaretto for another liqueur such as cointreau, brandy or kahula for a different flavoured mousse!
Be careful when stirring the sugar when making the toffee snaps because it reaches very high temperatures when it melts and can give you a nasty burn, definitely don't stick your finger in to taste!
Try this classic wine: Vins doux naturel Beaume de Venise with the aromatic Muscat grape (France)
Try these new world wines: Moscatel late harvest or Sauvignon blanc late harvest from the USA