Spiced Chocolate Mousse with Roasted Rhubarb by @ixta.belfrage

45 min

4 servings

🥚

300 g

Eggs

🍫

200 g

Dark chocolate

🍁

15 ml

Maple syrup

🪵

0.7 g

Ground cinnamon

🌶️

0.3 g

Chilli powder

🧂

0.8 g

Fine salt

🍎

250 g

Rhubarb

🍯

45 g

Honey

🧃

45 ml

Blood orange juice

🫚

5 g

Ginger

🌿

6

Thai basil leaves

🪵

1

Cinnamon stick

🌸

1 g

Ground hibiscus flowers

🍦

2.5 ml

Vanilla bean paste

🌱

60 g

Tahini

🍋

1

Lime

  1. Place
    • eggs

    Separate the eggs, placing the whites in the stand mixer bowl and the yolks in a separate mixing bowl.

  2. Add
    • ground cinnamon

    Add the ground cinnamon, chilli powder, and fine salt to the egg whites. Whip until stiff peaks form.

  3. Melt
    • 70% dark chocolate

    Set the heatproof bowl over gently simmering water. Melt the dark chocolate, then remove it and let it become warm rather than hot.

  4. Whisk
    • eggs
    • maple syrup
    • 70% dark chocolate

    Whisk the egg yolks. Stir the maple syrup and whisked yolks into the warm melted chocolate until almost combined.

  5. Fold
    • eggs
    • 70% dark chocolate

    Fold the whipped egg whites into the chocolate mixture one spoonful at a time. Continue folding until no chocolate remains at the bottom of the bowl.

  6. Divide

    Divide the mousse between four serving glasses. Refrigerate until set, for at least 120 min.

  7. Preheat
    • forced rhubarb

    Preheat the oven to 150°C fan. Cut the rhubarb into 1.5 cm cubes and place it in a single layer in the baking dish.

  8. Add
    • runny honey
    • blood orange juice
    • fresh ginger

    Add honey, blood orange juice, ginger, Thai basil leaves, cinnamon stick, ground hibiscus flowers, and vanilla bean paste to the rhubarb. Mix until evenly coated.

  9. Bake
    • parchment paper
    • forced rhubarb

    Cover the baking dish with parchment paper. Bake for 15 min, until the rhubarb is just beginning to soften.

  10. Cool
    • fresh ginger
    • Thai basil leaves
    • cinnamon stick

    Cool the roasted rhubarb completely. Remove and discard the ginger, Thai basil leaves, and cinnamon stick.

  11. Dip

    Dip a large spoon in hot water and scoop the chilled mousse into neat mounds. Make a small dip in the centre of each portion.

  12. Drizzle
    • runny tahini
    • forced rhubarb

    Drizzle tahini around each mousse portion. Spoon roasted rhubarb and its juices into the centre.

  13. Sprinkle
    • maple syrup
    • fine salt
    • lime

    Finish each serving with extra maple syrup, a small sprinkle of salt, and a squeeze of lime juice. Serve immediately.

  14. Spoon
    • Rhubarb

    Spoon the rhubarb and its juices into the dip.

  15. Garnish
    • Maple syrup
    • Fine salt
    • Lime

    Finish with a drizzle of maple syrup, a sprinkle of salt and a squeeze of lime.

Spiced Chocolate Mousse with Roasted Rhubarb by @ixta.belfrage

45 min

4 servings

🥚

300 g

Eggs

🍫

200 g

Dark chocolate

🍁

15 ml

Maple syrup

🪵

0.7 g

Ground cinnamon

🌶️

0.3 g

Chilli powder

🧂

0.8 g

Fine salt

🍎

250 g

Rhubarb

🍯

45 g

Honey

🧃

45 ml

Blood orange juice

🫚

5 g

Ginger

🌿

6

Thai basil leaves

🪵

1

Cinnamon stick

🌸

1 g

Ground hibiscus flowers

🍦

2.5 ml

Vanilla bean paste

🌱

60 g

Tahini

🍋

1

Lime

Preparation Steps

  1. Step 1/15

    Separate the eggs, placing the whites in the stand mixer bowl and the yolks in a separate mixing bowl.

    🥚eggs
    🥣mixing bowl

  2. Step 2/15

    Add the ground cinnamon, chilli powder, and fine salt to the egg whites. Whip until stiff peaks form.

    🪵ground cinnamon
    🌶️chilli powder
    🧂fine salt
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Set the heatproof bowl over gently simmering water. Melt the dark chocolate, then remove it and let it become warm rather than hot.

    🍫70% dark chocolate
    🥣heatproof bowl
    🍲saucepan
    🥄rubber spatula

  4. Step 4/15

    Whisk the egg yolks. Stir the maple syrup and whisked yolks into the warm melted chocolate until almost combined.

    🥚eggs
    🍁maple syrup
    🍫70% dark chocolate
    🥣mixing bowl
    🥄whisk
    🥄rubber spatula

  5. Step 5/15

    Fold the whipped egg whites into the chocolate mixture one spoonful at a time. Continue folding until no chocolate remains at the bottom of the bowl.

    🥚eggs
    🍫70% dark chocolate
    🥣mixing bowl
    🥄rubber spatula
    🥄large spoon

  6. Step 6/15

    Divide the mousse between four serving glasses. Refrigerate until set, for at least 120 min.

    🥛serving glasses
    🥄large spoon

  7. Step 7/15

    Preheat the oven to 150°C fan. Cut the rhubarb into 1.5 cm cubes and place it in a single layer in the baking dish.

    🍎forced rhubarb
    🔪knife
    🪵cutting board
    🍳baking dish

  8. Step 8/15

    Add honey, blood orange juice, ginger, Thai basil leaves, cinnamon stick, ground hibiscus flowers, and vanilla bean paste to the rhubarb. Mix until evenly coated.

    🍯runny honey
    🧃blood orange juice
    🫚fresh ginger
    🌿Thai basil leaves
    🪵cinnamon stick
    🌸ground hibiscus flowers
    🍦vanilla bean paste
    🍳baking dish
    🥄measuring spoons
    🥄rubber spatula

  9. Step 9/15

    Cover the baking dish with parchment paper. Bake for 15 min, until the rhubarb is just beginning to soften.

    📜parchment paper
    🍎forced rhubarb
    🍳baking dish

  10. Step 10/15

    Cool the roasted rhubarb completely. Remove and discard the ginger, Thai basil leaves, and cinnamon stick.

    🫚fresh ginger
    🌿Thai basil leaves
    🪵cinnamon stick
    🍎forced rhubarb
    🍳baking dish
    🥄large spoon

  11. Step 11/15

    Dip a large spoon in hot water and scoop the chilled mousse into neat mounds. Make a small dip in the centre of each portion.

    🥄large spoon
    🥛serving glasses

  12. Step 12/15

    Drizzle tahini around each mousse portion. Spoon roasted rhubarb and its juices into the centre.

    🌱runny tahini
    🍎forced rhubarb
    🥄large spoon
    🥛serving glasses

  13. Step 13/15

    Finish each serving with extra maple syrup, a small sprinkle of salt, and a squeeze of lime juice. Serve immediately.

    🍁maple syrup
    🧂fine salt
    🍋lime
    🥄measuring spoons
    🥛serving glasses

  14. Step 14/15

    Spoon the rhubarb and its juices into the dip.

  15. Step 15/15

    Finish with a drizzle of maple syrup, a sprinkle of salt and a squeeze of lime.

Composition

Ingredients

Types

Eggs, Sweeteners, Spices, Seasonings, Fruit, Herbs, Flowers, Flavorings

Ingredients

Eggs, Dark chocolate, Maple syrup, Ground cinnamon, Chilli powder, Fine salt, Rhubarb, Honey, Blood orange juice, Ginger, Thai basil leaves, Cinnamon stick, Ground hibiscus flowers, Vanilla bean paste, Tahini, Lime

Notes

Eggs (separated into whites and yolks), Dark chocolate (70%, chopped or broken), Maple syrup (plus extra to serve), Rhubarb (forced rhubarb, trimmed weight (350g if starting with leaves on)), Honey (runny), Blood orange juice (or orange/tangerine juice), Ginger (roughly chopped), Thai basil leaves (torn, or 4 kaffir lime leaves), Cinnamon stick (broken), Tahini (smooth, runny, to serve), Lime (halved, to serve)

Allergens

Egg

Dietetics

Dietary regimen

Gluten-free, Pescatarian, Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 9g, Fat: 27g, Carbohydrates: 42g, Fiber: 6g, Sugar: 34g, Sodium: 120mg

Nutritional Information

Minerals

Iron: 4.2mg, Magnesium: 96mg, Calcium: 75mg, Potassium: 385mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 0.8µg, Vitamin D: 1.1µg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, heatproof bowl, saucepan, baking dish, knife, cutting board, measuring spoons, serving glasses, large spoon

Appliances

Stand mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Spring, Summer, Valentine's Day, Celebration

Origin

Source

Platform

instagram

Original Creator

@ixta.belfrage

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Airy, Silky, Creamy, Tender, Juicy

Flavors

Chocolatey, Sweet, Tangy, Floral, Warmly spiced, Slightly spicy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out because the mousse contains raw or lightly cooked egg.), fridge : 48 hours (Store mousse and roasted rhubarb separately in airtight containers at 4°C or below.), freezer : 30 days (Freeze the mousse in an airtight container; thaw overnight in the refrigerator. Roasted rhubarb may be frozen separately.)