Chocolate Mousse with Red Currants
A rich, airy chocolate mousse topped with tart red currants and a crunchy oat crumble. This elegant dessert is surprisingly simple to make and perfect for a special occasion.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 8g
Ingredients
- 200 g dark chocolate
- 300 ml heavy cream
- 3 large egg whites
- 50 g sugar
- 150 g red currants
- 50 g rolled oats
- 30 g butter
- 2 tbsp honey
Instructions
- 1
Melt the 200g dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.
- 2
Whip 200ml of the heavy cream to soft peaks. In a separate bowl, beat the 3 egg whites with the 50g sugar until stiff, glossy peaks form.
- 3
Fold the melted chocolate into the whipped cream until just combined, then gently fold in the egg whites in two additions, keeping the mixture airy.
- 4
Spoon the mousse into 4 serving glasses and refrigerate for at least 2 hours, until set.
- 5
Meanwhile, make the oat crumble: melt the 30g butter with the 2 tbsp honey in a small pan, then stir in the 50g oats. Cook over medium heat, stirring, until golden and crisp, about 5 minutes. Let cool.
- 6
Whip the remaining 100ml cream to soft peaks. Top each mousse with a dollop of cream, a spoonful of oat crumble, and a generous handful of red currants.
- 7
Serve chilled, with extra currants on the side if desired.
Tools you’ll need
- Heatproof bowl
- Saucepan
- Electric mixer or whisk
- Spatula
- Serving glasses
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