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Chocolate and cacao nib mousse

Frank Camorra
Frank Camorra

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Adding cacao nibs and quinoa takes the classic chocolate mousse to a new level.
Adding cacao nibs and quinoa takes the classic chocolate mousse to a new level.Marcel Aucar

Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces. They have a deep, chocolaty flavour but are not as sweet as chocolate; the intense, bitter taste is an excellent contrast to the sweetness of this dessert. You can buy cocao nibs and puffed quinoa at health food stores. Keep some in the cupboard for when the mood for mousse strikes.

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Ingredients

  • 200ml milk

  • 200ml pouring cream

  • 100g castor sugar

  • 4 egg yolks

  • 500g dark chocolate buttons (or a block cut into small pieces)

  • 100ml amontillado sherry

  • 400ml semi-whipped cream

  • 8 tbsp cacao nibs

  • 8 tbsp puffed quinoa 

  • Sliced strawberries or fresh raspberries to serve (optional)

Method

  1. Place the milk and cream in a heavy-based saucepan and heat until just about to simmer. Whisk sugar and yolks together then add warm cream and pour back into the saucepan. Stir over low to medium heat until the mixture thickens slightly and coats the back of a spoon. Remove from heat, add the chocolate and sherry immediately, then stir until well combined. Before the mix cools too much, fold in the cream and pour into a plastic or glass 20x20cm dish. Cover and place in the fridge. Chill for one hour before serving.

    To serve, scoop a spoonful of mousse onto a serving plate and sprinkle with a tablespoon each of cacao nibs and puffed quinoa. Serve with strawberries or raspberries to add colour and zing.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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