Get ready to indulge in the perfect summertime dessert with our delectable recipe for Chocolate and Ginger Mousse with Ginger and Mango Chocolate Bark. With Summer fast approaching this recipe is the perfect way to welcome in the sunshine and satisfy your sweet tooth.
This sophisticated yet easy-to-make dessert will leave a lasting impression on your guests. The combination of rich dark chocolate and zesty ginger will give your taste buds a unique and strong flavour. Plus, the addition of mango to the chocolate bark will add a refreshing burst of fruitiness to this already amazing dessert. But that’s not all – did you know that dark chocolate is actually good for your health? So not only will you be indulging in a delicious treat, but you’ll also be doing your body a favour.
Get ready to elevate your dessert game with our Chocolate and Ginger Mousse with Ginger and Mango Chocolate Bark recipe.
- 150g good-quality dark chocolate, at least 70% cocoa solids, broken into small pieces
- 30g butter
- 1 tbsp golden syrup
- 6 free-range medium eggs
- 3 tsp ginger juice from 8cm finely grated fresh root ginger
For the chocolate bark:
- 100g good quality dark chocolate, at least 70% cocoa solids, broken into small pieces
- 8-10 pieces of crystallised ginger
- Small handful of dried mango pieces
- Gold edible glitter
- Firstly, put the chocolate, butter and golden syrup into a heatproof bowl over a small saucepan of simmering water (make sure that the bowl doesn’t touch the water) and warm over medium heat until melted.
- Meanwhile, separate the eggs, putting the whites into a clean, grease-free bowl and the yolks into another. Set aside.
- Place a sieve over the bowl of egg yolks. Hold the grated ginger in your hand over the sieve and squeeze the juice from it (you should get about 3 teaspoonsful). Stir the juice into the yolks.
- When the chocolate, golden syrup and butter have melted, let the mixture cool slightly and then pour it slowly into the yolk mixture, stirring constantly until smooth.
- Whisk the egg whites until they form soft peaks – try not to over whisk them, or the mousse will become too stiff. When they are ready, gently but thoroughly fold them into the chocolate mixture so that they are completely combined.
- Pour the mousse into small cups, ramekins or shallow serving dishes and place in the freezer for 20 minutes to chill or transfer to the fridge if not eating it straight away.
For the chocolate bark
- Line a baking tray with baking paper. Melt the chocolate in a heatproof bowl over a pan of simmering water.
- Spread the dark chocolate in a thin, even layer on the baking paper. Scatter over the crystallized ginger and mango pieces and sprinkle with the edible glitter. Place in the fridge to set.
- When the chocolate has set whizz half of it in a food processor to make rough crumbs. Serve the chocolate mousse sprinkled with the chocolate crumb and topped with shards of the chocolate bark.
Hope you enjoy this one!
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This article is written by Kumud Gandhi – Food Scientist, nutritionist, writer & broadcaster. Kumud Gandhi is the science lead at The Cooking Academy and is a pioneer of science-based nutritional coaching to support people achieve productivity and wellness through nutritional management. She leads the ‘Wellness in the Workplace‘ division at The Cooking Academy
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.