Chocolate Wattleseed Mousse with Lemon Myrtle Cream

Chocolate Wattleseed Mousse with Lemon Myrtle Cream


2 people made this

While wattleseed goes well with chocolate, they both taste even better with this lemon myrtle cream sauce. Make sure you allow time for the flavours to infuse in the sauce.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 125g dark cooking chocolate
  • 50g unsalted butter
  • 70ml orange juice
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons Herbie's Spices Wattleseed Roasted and Ground
  • 2 egg yolks
  • 25ml Cointreau
  • 300ml thickened cream
  • 3 egg whites
  • 1 1/2 tablespoons caster sugar
  • 1 1/2 teaspoons Herbie's Spices Lemon Myrtle Leaf Ground

Preparation:20min  ›  Cook:5min  ›  Extra time:6hours chilling  ›  Ready in:6hours25min 

  1. Place chocolate, butter and juice in a bowl and microwave, or stir over hot water, until melted.
  2. Whisk in the cocoa and wattleseed, then the egg yolks and Cointreau. Set aside to cool.
  3. Meanwhile, beat 100ml of the cream until soft peaks form - set aside.
  4. Beat the egg whites in a clean, dry bowl until soft peaks form, then add the caster sugar and beat until smooth and glossy.
  5. Fold the whites into the chocolate mixture and also fold in the whipped cream. When completely mixed, transfer the mousse to a serving bowl or individual bowls, and refrigerate.
  6. To make the sauce, add the lemon myrtle to the remaining 200ml of cream, beat until thick. (A tablespoon of icing sugar will help thicken the cream.)
  7. Let stand for minimum of 6 hours to allow flavours to infuse.
  8. Serve the mousse with the cream.

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