Chocolate mousse with pomegranate sauce

Matt Tebbutt recipe

A light, fluffy chocolate mousse dessert easy to make at home.

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chocolate mousse

  • 6 bronze gelatine leaves
  • 6 free-range egg yolks
  • 80g/2¾oz caster sugar
  • 460ml/16fl oz double cream
  • 300ml/½ pint full-fat milk
  • 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped
  • 20g/¾oz cocoa powder

For the pomegranate sauce

  • 100ml/3½fl oz pomegranate juice
  • 200ml/⅓ pint port
  • caster sugar, to taste (optional)

To serve

  • 50ml/2fl oz double cream
  • cocoa powder, to dust

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