Chocolate mousse with espresso & orange
An airy dark chocolate and espresso mousse, enriched with a dash of Kikkoman Soy Sauce for a subtle, savoury twist. Topped with orange zest, cinnamon and grated chocolate for an indulgent yet elegant finale to any festive meal.
Preparation
Step 1
60 g dark chocolate (85% cocoa), melted – 30 ml espresso – 1 tsp Kikkoman Naturally Brewed Soy Sauce
In a medium-sized bowl, combine the melted dark chocolate, espresso and Kikkoman Soy Sauce. Mix until smooth.
Step 2
1 large egg yolk – ½ tsp ground cinnamon – ½ orange, for zest
Add the egg yolk, cinnamon and zest of the half orange to the chocolate mixture. Stir until well combined, then set aside.
Step 3
80 ml double cream, chilled – 1 large egg white – 1 tsp sugar
In a separate chilled bowl, beat the cream until stiff peaks form. In another clean bowl, whisk the egg white with the sugar to a stiff foam. Stir a third of the whipped cream into the chocolate mixture to loosen it, then carefully fold in the rest. Finally, fold in the whipped egg whites until no white streaks remain.
Recipe-ID: 1613
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60 g dark chocolate (85% cocoa), melted – 30 ml espresso – 1 tsp Kikkoman Naturally Brewed Soy Sauce
In a medium-sized bowl, combine the melted dark chocolate, espresso and Kikkoman Soy Sauce. Mix until smooth.
1 large egg yolk – ½ tsp ground cinnamon – ½ orange, for zest
Add the egg yolk, cinnamon and zest of the half orange to the chocolate mixture. Stir until well combined, then set aside.
80 ml double cream, chilled – 1 large egg white – 1 tsp sugar
In a separate chilled bowl, beat the cream until stiff peaks form. In another clean bowl, whisk the egg white with the sugar to a stiff foam. Stir a third of the whipped cream into the chocolate mixture to loosen it, then carefully fold in the rest. Finally, fold in the whipped egg whites until no white streaks remain.
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