Chocolate mousse with buttery rusk crumbs, berries and whipped cream
For me, food has always been deeply tied to memory, and no memory is more powerful than those shaped by my mother’s kitchen. This chocolate mousse is one of those recipes that carries her spirit in every spoonful: simple, generous and made with love. On Mother’s Day, I find myself returning to dishes like this. It’s rich, comforting and just a little indulgent, exactly how a mother should be celebrated.
CHOCOLATE MOUSSE WITH BUTTERY RUSK CRUMBS, BERRIES AND WHIPPED CREAM
For the mousse:
250 g Forage And Feast 70% Dark Chocolate, chopped
30 g butter
70 g castor sugar, divided
6 eggs, separated
250 ml cream
For the crumb:
20 g butter, melted
120 g Forage And Feast Honey and Almond Rusks, crushed
Maldon salt, to taste
For the boozy fruit:
125 g berries
15 ml brown sugar
120 ml brandy
To make the mousse:
Place the chocolate and butter in a heatproof bowl over a double boiler. Melt gently, stirring until smooth. Remove from heat and set aside.
In a separate bowl, whisk the egg yolks with half of the castor sugar until pale and thick.
Fold the melted chocolate mixture into the egg yolks until fully combined.
In a clean bowl, whisk the egg whites with the remaining sugar until medium-stiff peaks form. Gently fold into the chocolate mixture.
Whip the cream to stiff peaks, then fold it into the mousse until smooth and airy.
Spoon into serving bowls, coupes, or one large serving dish.
Refrigerate for at least 4 hours, or until set.
To make the crumb:
Combine the melted butter, crushed rusks and a pinch of Maldon salt. Mix well and set aside.
To prepare the boozy fruit:
Combine the berries, brown sugar and brandy.
Allow to macerate for at least 15–20 minutes before serving.
To serve:
Top the set mousse with buttery rusk crumbs, spoon over the boozy berries, and finish with whipped cream.
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