Recipe: Licorice salted chocolate mousse
I learned from a young age that salt accentuates sweet flavours (my grandma taught me to eat watermelon with salt). Later, in culinary school, I learned to always add salt to chocolate desserts – chocolate mousse included – and sugar to tomato-based dishes.
That’s why there was no doubt in my mind that Saltverk’s licorice sea salt would pair beautifully with a simple, rich chocolate mousse.
There are a million ways to make chocolate mousse. Classic ingredients include dark chocolate, eggs, butter and cream. Nowadays, there are lots of hipster versions using ingredients such as avocado, cacao powder (or even hipster-er: carob), coconut cream and cashews (of course, soaked overnight for that creamy texture).
I decided to go with a recipe that was given to me by a friend, which uses both water (Heston Blumenthal invented the chocolate + water mousse recipe) and eggs. I served it with a dollop of skyr to match the Icelandic theme. I haven’t tried real skyr so I’m not sure whether the ones sold in Australia are legit or not. Let me know in the comments if you do. Enjoy!
Licorice salted chocolate mousse
Ingredients
Mousse
- 150 gr dark chocolate 70% or darker, I used 78%
- 1/3 cup warm water
- 2 eggs at room temperature whites and yolks separated
- 1/2 tsp Saltverk licorice sea salt
Instructions
- Break chocolate in pieces, place in a bowl with the warm water and melt over a pot of boiling water.
- Remove from heat, let cool down for about 4 minutes.
- In the meantime, whisk egg whites until firm peaks are formed.
- Beat egg yolks and salt in a small bowl, combine with cooled down chocolate.
- Using a spatula, gently add egg whites to chocolate mixture.
- Place mousse in glasses, cover with cling wrap and chill for at least 30 minutes.
- When ready to serve, remove from fridge, scoop a dollop of skyr on top and garnish with berries (if using).
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