Musse di cioccolato fondente e frutti di bosco
Dark Chocolate Mousse With Summer Fruits

About This Recipe

Are you looking for a delicious chocolate recipe with a difference? If you are, you’ve found it! Here’s my dark chocolate mousse with summer fruits for you to enjoy.

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts are popular in the region, and being close to the French border one of the favourites is chocolate mousse. For variety, you could add a couple of tablespoons of espresso coffee to make it a mocha chocolate mousse.

TwitterFacebook

8

Serves

9

Ingredients

Chocolate

Main Ingredient

Ingredients

  • 180g plain, dark chocolate
  • 60g unsalted butter
  • Pinch of salt
  • 5 large eggs, separated
  • 50g light brown muscovado sugar
  • half a teaspoon ground cimmanon
  • blueberries to decorate
  • raspberries to decorate
  • shelled, chopped pistachio nuts to decorate

Weight Converter

Found in This Book

Feast your eyes on the finest dark chocolate mousse with summer fruits! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Break the chocolate into a large heatproof bowl, add the butter and salt and set the bowl over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted then remove the pan from the heat, stir and leave the chocolate to cool slightly.
  2. Add the egg yolks one at a time, whisking continually, then stir in the sugar and cinnamon. Set aside.
  3. Place the egg whites in a medium bowl and whisk with an electric hand whisk on full speed until they form stif peaks. Using a metal spoon, gently fold one third of the egg whites into the cooled chocolate mixture until well blended. Fold in the remaining egg whites in 2 stages.
  4. Spoon the mixture into individual glasses, cover with cling film and refrigerate for at least 5 hours or until set.
  5. Decorate each mousse with the blueberries and raspberries. Sieve the pistachios to remove the dusty skins and sprinkle them over the top.

Once you’re done, simply sit back and enjoy your dark chocolate mousse with summer fruits and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Banana & Chocolate Soufflé

View Recipe

Next Recipe

Easy Sour Cherry Ice Cream with Amaretto Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Crocchette di Barbabietola e SalmoneBeetroot Rosti with Smoked Salmon and Horseradish Cream

I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.

4

Serves

11

Ingredients

Salmon

Main Ingredient
View Recipe

Zuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup

I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...

6

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

6

Serves

11

Ingredients
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe