Chocolate

Chocolate and raspberry mousse
1. 

75g 70% dark chocolate
50g White Chocolate
300ml double cream
100g caster sugar
1 vanilla pod, split lengthways and seeds scraped out
2 large egg whites
50g raspberries,
plus extra to serve

Pistachio brittle:
3 tbsp caster sugar
60g unsalted pistachios, roughly chopped
A little lemon juice, if needed

Melt together both chocolates, then leave to cool slightly.

Whisk together the cream, sugar and vanilla seeds until soft peaks, and whisk the egg whites until stiff peaks.

Add one-third of the cream mixture to the melted chocolate and mix together. Once combined, stir it into the remaining cream until a mousse consistency. Fold half of the egg whites into the chocolate mousse to loosen it, then gently fold in the rest.

Line a silicone mould or loof tin with cling film. Spoon one-third of the chocolate mousse in an even layer into the base of the mould and top with half of the raspberries. Spoon in another third of the mousse, the remaining raspberries and then top with the last of the mousse. Spread the mousse out to give a smooth top and give the mould a little tap to get rid of any air pockets.

Cover with cling film and freeze for 2-4 hours to firm up.

To make the pistachio brittle, place the sugar and a splash of water in a small saucepan. Heat gently, stirring until the sugar dissolves. When dissolved, increase the heat then bring the mixture to the boil until golden and caramelised - do not stir the mixture during this time. (Add a drizzle of lemon juice if the sugar becomes too hard)

Stir the pistachios into the caramel until coated, then pour out onto parchment

Once cooled, break it into small pieces. Scatter the caramelised pistachios over the mousse and serve with extra raspberries.

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