When Caterina creates, we ALL eat. And when I say 'we', I mean 'we at large'. Everyone in the extended family that has a Sydney Food Sister approved taste-testing palate has given this creation a thumbs up, so we are positive you will too. The mousse is intensely chocolatey yet beautifully smooth and luxurious, and the honey caramel salted peanut popcorn adds a beautiful textural crunch. A perfect marriage of flavours for everyone at the table to enjoy!
It's also a great recipe to get the kids involved with, particularly with making the caramel popcorn.
For the chocolate mousse
200g dark cooking chocolate (at least 70% cocoa solids), chopped
250ml thickened cream
3 eggs, separated, at room temperature
1 tablespoon Vanillin Sugar
For the popcorn
1/4 cup caster sugar
1 & 1/2 tablespoons honey
2 cups cooked natural popcorn
1/2 cup roughly chopped salted roasted peanuts
To make the mousse, melt the chocolate and butter over a saucepan of simmering water. Set aside to cool slightly. Using an electric mixer, beat cream in a small bowl until very soft peaks form. Fold the egg yolks into the chocolate mixture, do not over stir. Gently fold the cream into the chocolate mixture.
In a dry clean bowl, use an electric mixer to whisk egg whites until soft peaks form. Add Vanillin sugar and beat until stiff peaks form. Do not over beat as it will affect the smoothness of your mousse. Fold half the egg white mixture into the chocolate mixture. Fold in remaining egg whites.
Place in serving glasses and refrigerate for at least 2 hours to set.
To make the caramel popcorn, line a baking tray with baking paper. Bring butter, sugar and honey to the boil in a heavy based saucepan. Stir until sugar is dissolved. Cook until mixture is golden in colour, approximately 2 -3 minutes. Remove from heat and stir in the popcorn and peanuts. Spread onto lined baking tray and allow to set at room temperature. Roughly chop.
Sprinkle a generous amount of popcorn onto the mousse, eat and enjoy.