Green Isle Mixed Berry compote with simple Christmas spiced chocolate mousse
Christmas dessert is made easy with this simple spiced chocolate mousse served with a Green Isle Mixed Berry compote, the ultimate finish to a delicious Christmas day.
For the compote:
400 grams Green Isle Frozen Mixed Berries
75 grams caster sugar
2 teaspoons vanilla bean paste
1 cinnamon stick
For the chocolate mousse:
150g 70% dark chocolate, plus extra to serve
6 egg whites
Finely grated zest and juice of a clementine
Pinch ground ginger
Pinch ground cardamom
2 tbsp golden caster sugar
Lightly whipped double cream
- For the compote, put the ingredients in a pan and gently warm through until the berries are defrosted and juicy then bubble until the juice has thickened but not turned to jam (about 3-4 minutes). Set aside to cool whilst you make the chocolate mousse.
- Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar, clementine zest, ground ginger and ground cardamom and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
- Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche, shavings of dark chocolate and the compote
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