Luminescent Chocolate Mousse with Caramelized Figs and Honey

Allergens

Egg, Dairy

Ingredients

• 200g dark chocolate (70% cocoa)
• 1/4 cup unsalted butter
• 6 large eggs, separated
• 1/3 cup granulated sugar
• 1/2 cup heavy cream
• 8 fresh figs, halved and quartered
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions

1. In a double boiler, melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, beat egg yolks with sugar until pale and creamy. Stir in the melted chocolate mixture, then whisk in the heavy cream and vanilla extract.
3. In another bowl, beat egg whites until stiff peaks form. Gently fold them into the chocolate mixture until well combined.
4. Divide the mousse into four glass dishes or ramekins, cover with plastic wrap, and chill for at least 2 hours or until set.
5. Preheat a pan over medium heat. Add figs in a single layer, cook until caramelized, and drizzle with honey.
6. Top each mousse with caramelized figs and a drizzle of honey to serve.

Chef’s Insight

To intensify the chocolate flavor, use high-quality dark chocolate.

Notes

This recipe is not suitable for vegans or those with a nut allergy.