CHOCOLATE WATTLESEED MOUSSE
ready for Valentine's Day tomorrow.
DELICIOUS!!! Together, Chocolate and wattleseed are an excellent combination.
Used my normal choc mousse recipe but with additions:
1) 1-2 tbsps Wattleseed Extract
from Cherikoff Dining Downunder into the whipped cream;
2) Softened wattleseed
: 1.5-2 tbsps roasted ground wattleseed soaked in some boiling water. The wattle "swells" up and becomes a sort of thick paste. I did this to soften the seeds in case they'd be too "gritty" or crunchy in the mousse. End result was they were nice in the mousse, not crunchy.
3) Couverture chocolate idea from Benjamin Christie
(Have also made very delicious choc mousses using dark compound chocolate buttons.)
Rich & delicous plain, but here's some final touches.
Riberries in Syrup
Wattleseed chocolate mousse topped with homemade Riberry Dessert Topping from previous post.
Benjamin Christie's got a choc mousse recipe on his website topped with Riberry Confit from Cherikoff Dining Downunder online store, so this is where I got this idea from. (Haven't used confit here as I have none).
- Wattleseed cream (cream and wattleseed extract)
- Native Peppermint chocolate
- Rosella flowers in syrup
CHOCOLATE MOUSSE INGREDIENTS
Once cream is whipped and egg whites whipped to soft peaks, mousse simply involves stirring in one thing after another.
Home made Wattleseed Extract
: With the soften wattleseed paste, was a small amount of liquid leftover. This was consistent in its smell and colour to the Wattleseed Extract from Cherikoff Dining Downunder.
My Wattleseed Chocolate Mousse just after it'd been whipped and mixed together, all done by my mixer and whisk attachment. Simple and easy!
: choc mousse can also be made by hand involving whipping and stirring motions.
Speckled effect from ground wattleseed