Rose and pistachio chocolate mousse

By Drum Digital
27 April 2014

Try this delectable rose and pistachio chocolate mousse, compiled by Checkers and Die Nataniël Tafel.

Try this delectable rose and pistachio chocolate mousse, compiled by Checkers and Die Nataniël Tafel.

You need:

  • 250 g 70 per cent dark chocolate
  • 45 ml (3 T) butter
  • 3 eggs, separated
  • 20 ml (4 t) rose-water
  • 60 ml (4 T) icing sugar
  • 100 g pistachio nuts, finely chopped
  • fresh berries of your choice

Method:

Heat the chocolate and butter in a glass bowl over a saucepan with boiling water, stirring until melted. Remove from the heat and stir in the egg yolks one by one. If the mixture splits, add a little full-cream milk. Add the rose-water. Whisk the egg whites until soft peaks form and add the icing sugar, beating continuously until the mixture is shiny and stiff. Fold into the chocolate mixture. Spoon the mixture into small pots of your choice. Scatter the nuts on top and serve with wafer biscuits and fresh fruit.

Source: dienatanieltafel.co.za/roos-en-pistasie-sjokolade-mousse/

T=tablespoon, t=teaspoon

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