Creamy wattleseed & chocolate mousse
Servings: 6
If you’re looking for a classic chocolate mousse recipe with a twist, this is the one! It’s rich and decadent, spiked with the nutty, coffee-like hum of wattleseed, a native Australian seed that you can buy roasted and ground for extra toasty flavour. I like to add wattleseed to desserts for a twist, so if you take the plunge, why not give my wattleseed tiramisu a whirl too! Having said all of that, if you have a hankering and all of the ingredients bar the wattleseed, just leave it out and make a classic creamy chocolate mousse instead. I like to use couverture chocolate chips for the richest result, but a good quality 70% from the supermarket will work too!
20 minutes
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Ingredients
- 300 g dark chocolate 70% cocoa recommended
- 600 ml thickened cream
- 2 tsp ground roasted wattleseed
- Extra whipped cream for serving optional
- 4 tbsp of chopped salted roasted macadamias optional but excellent
Instructions
- Break the chocolate into small pieces in a medium-sized heat-proof bowl.
- Infuse the wattleseed by heating half of the cream (300ml) with a pinch of salt flakes and the ground roasted wattleseed, in a medium saucepan, over low heat until hot but not boiling – you’ll know will know when the heat emanates above the pot and bubbles start to appear around the edges. Take the pot off the heat and pour the infused cream over chocolate and leave for 10 minutes, stirring well halfway through to combine.
- Whip the other half of the cream until soft peaks form and set aside until the chocolate wattleseed and cream mix has fully cooled. Gently fold the whipped cream into the chocolate mixture in thirds with a rubber spatula, keeping it light and airy.
- Pour into 6-8 serving glasses, cover loosely and refrigerate for at least 4 hours or overnight.
- Serve with extra whipped cream and chopped roasted salted macadamias on top.
