A short and sweet Valentine’s Day post with a very simple dessert. I was introduced to this decadent Salted Dark Chocolate and Lime Mousse at drinks one balmy Friday night. Of course I had to have the recipe. At first the combination of lime and dark chocolate may sound a little odd but these ingredients work together extremely well. Adding a little flaky sea salt brings out the freshness of the lime which is a perfect foil for the richness of the chocolate. The original recipe is courtesy of Hugh Fearnley-Whittingstall’s recent cookbook River Cottage Fruit Every Day!
Simply garnished with a tangle of fresh seasonal blueberries and pomegranate this dessert is as pretty as a picture. And as delicious as it looks.
Salted Dark Chocolate And Lime Mousse With Blueberries and Pomegranate
Adapted from River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall
100g dark chocolate (about 70% cocoa solids)
2 medium free-range eggs, separated
40g caster sugar
finely grated zest and juice of 2 small limes
100ml double cream
a pinch of fine sea salt
½ tsp flaky sea salt
a little more flaky salt
blueberries and pomegranate
BREAK UP the chocolate into small pieces and put into a heatproof bowl over a pan of just-simmering water, making sure it’s not touching the base of the bowl. Leave it slowly to melt, stirring once or twice, take off the heat and leave to cool slightly.
PUT the egg yolks and sugar in a bowl with the lime zest and juice, and whisk with an electric whisk for a couple of minutes, until foamy and slightly lighter in colour. Whip the cream in another bowl until it just holds soft peaks, then gently stir into the lime and egg mixture. If need be, give it an extra brief whisk to amalgamate.
WHISK the egg whites in a clean bowl with a tiny pinch of fine sea salt until they hold soft peaks.
FOLD the melted chocolate into the egg yolk and cream mixture until evenly combined, then carefully fold in the whisked egg white. Lastly, gently fold in the half-teaspoon of sea salt flakes.
DIVIDE between glasses or bowls, and refrigerate for at least two hours. To serve, sprinkle a little salt over the surface of each mousse, and top with blueberries and pomegranate.