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dark chocolate & lemon mousse







total time






method ingredients
  1. 300g dark chocolate – not too dark, around 50-60% cocoa solids
  2. 25g butter
  3. 4 very fresh eggs
  4. 50g caster sugar
  5. 1 lemon
  6. 150g good quality lemon curd
  7. 250ml Glenisk Organic Crème Fraîche
  8. icing sugar
  9. dark chocolate or dark chocolate chips
  10. 60g Flaked almonds
  11. Christmas themed sprinkles (optional)
  • Melt 200g of dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water. 
  • Grate in the zest of 1 lemon.
  • Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  • Separate the eggs and add the yolks to the chocolate combining thoroughly.
  • Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  • Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  • Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  • Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. 
  • Toast almonds on a dry pan until golden then leave to cool.
  • Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  • Chop or grate 100g dark chocolate coarsely and add to the Glenisk Organic Crème Fraiche with 1 teaspoon of icing sugar approximately.
  • Spoon the Crème Fraiche mix on top of the lemon curd.
  • Sprinkle over some flaked almonds on top of the dessert just before serving.
  • Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter (optional)
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