Ethiopian Berbere Spiced Chocolate Mousse Cakes
Discover a unique and delectable Ethiopian-inspired dessert with our recipe for Ethiopian Berbere Spiced Chocolate Mousse Cakes. This mouthwatering treat is perfect for those seeking an adventurous taste experience in a cinematic setting.
Allergens
Eggs, Dairy
Ingredients
- 100g dark chocolate (70% cocoa)
- 50g unsalted butter
- 4 large eggs, separated
- 60g granulated sugar
- 2 tsp Berbere spice blend
- 1/2 tsp salt
- 200ml heavy cream
- Fresh raspberries and mint leaves for garnish
Instructions
- Finely chop the dark chocolate and place it in a heatproof bowl. In a double boiler, gently melt the chocolate with the unsalted butter until smooth and silky. Set aside to cool slightly.
- In another bowl, whisk together the egg yolks, sugar, Berbere spice blend, and salt until well combined. Slowly add the cooled chocolate mixture into this bowl, stirring continuously.
- In a clean mixing bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the chocolate mixture in three parts, being careful not to deflate them.
- In another bowl, whip the heavy cream until it forms soft peaks. Fold this gently into the chocolate mousse until fully combined.
- Divide the mousse mixture evenly into two ramekins and smooth the tops with a spatula. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- To serve, garnish with fresh raspberries and mint leaves. Enjoy your Ethiopian Berbere Spiced Chocolate Mousse Cakes in an elegant cinematic setting.
Chef’s Insight
The Berbere spice blend adds a unique depth of flavor to this classic chocolate mousse cake, making it an unforgettable experience for your taste buds.
Notes
This recipe is designed for a standard diet and may need to be adjusted for special diets or restrictions.