Luscious Lavender and Honey Chocolate Mousse
Discover this heavenly Luscious Lavender and Honey Chocolate Mousse recipe that offers an indulgent gluten-free dessert perfect for any special occasion. Embrace the velvety texture and lush flavors in this French-inspired masterpiece.
Allergens
Eggs, Dairy
Ingredients
- 4 oz dark chocolate (70% cocoa) 1/2 cup heavy cream 3 large eggs 1/4 cup honey 1 tbsp dried lavender flowers, culinary grade Pinch of sea salt
Instructions
- In a double boiler, gently melt the chocolate and set aside to cool.
- In a saucepan, heat the heavy cream until simmering remove from heat and add lavender flowers, letting them steep for 15 minutes.
- Strain the infused cream into a bowl, discarding the lavender flowers. Allow the cream to cool slightly.
- Separate the egg yolks from the whites, placing both in separate bowls.
- Gradually whisk the warm, steeped lavender cream into the egg yolks, then pour the mixture back into the saucepan over low heat. Stir constantly until the custard thickens and coats the back of a spoon (around 3 4 minutes). Remove from heat and stir in honey and sea salt.
- Whip the egg whites to stiff peaks in a separate bowl.
- Gently fold the cooled chocolate into the custard, followed by the whipped egg whites, until completely combined.
- Divide the mousse between two elegant glass dishes and refrigerate for at least 4 hours or overnight.
Chef’s Insight
The secret to perfect meringue is whipping the egg whites until they hold a stiff peak, but not dry or grainy.
Notes
For a stronger lavender flavor, increase the amount of dried flowers used in the infusion.