Save to your scrapbook
Hot chocolate, pistachio & almond mousse
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 85g bars Waitrose 1 Milk Chocolate With Pistachio, Almond And Hazelnut
75g slightly salted butter
40g cocoa powder, plus extra for dusting
60g golden caster sugar, plus 1 tbsp
3 British Blacktail Medium Free Range Eggs, separated
170ml tub double cream
¼ tsp almond extract
2 tbsp pistachio nuts, roughly chopped
1. Preheat the oven to 180°C, gas mark 4. Break the chocolate into a large bowl and add the butter. Melt, either in short bursts in the microwave or by resting the bowl over a pan of just-simmering water. Once melted, add the cocoa powder, 40g of the sugar, the egg yolks and 3 tbsp of the cream. Stir gently until evenly mixed.
2. Whisk the egg whites in a thoroughly clean bowl until just peaking. Whisk in the remaining 20g sugar. Fold the egg white mixture into the chocolate until just combined.
3. Spoon into 6 x 200ml individual ovenproof ramekins. Place in a roasting tin or shallow baking tray and bake for about 8-10 minutes until the surface has formed a crust but the mixture feels soft underneath.
4. While baking, whip the remaining cream with the almond extract and 1 tbsp sugar until softly peaking. Transfer the puddings to small serving plates and dust with cocoa powder. Spoon a little cream onto each and serve scattered with pistachio nuts.
Try Waitrose Belgian Milk Chocolate or Continental Dark Chocolate instead of the flavoured variety, if you prefer. Take care when melting milk chocolate in the microwave, because it has a tendency to burn if overheated. If you’re unsure, use the hob method instead, which is more gentle.
Typical values per serving:
This recipe was first published in February 2019.