Christmas Molten Chocolate Mousse
Two of my absolute favourite recipes combined for a different kind of Christmas dessert. Indulgent, yet still nourishing. Rich, yet lighter then traditional season puddings. Make ahead and serve when ready – hot as a molten fondant, or chilled as a mousse. Delicious either way.
Find my mincemeat recipe here.
- 100g good quality dark chocolate *
- 30ml milk of your choice
- 3 eggs, preferably organic
- 1 tbsp raw cacao, or cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 25g of honey *
- 18 tsp of mincemeat (3 per pot)
* how much honey you need will depend on your exact chocolate %, your mincemeat, & your personal taste. For example: –
- with Green & Blacks 85% cocoa bean dark choc I used 25g of honey
- with Lindt 47% orange & almond choc I didn’t use any honey
- In a large bowl, melt the chocolate and milk very gently over a bain-marie or in a microwave. If you are using a flavoured chocolate these tend to melt quicker and can easily seize up, so keen an eye on it. Then stand for a minute.
- To a clean bowl add all 3 egg whites, whilst adding the yolks to the melted chocolate.
- Whisk the egg whites to soft peaks.
- To the chocolate mixture add the cinnamon, vanilla, honey (if using) & cacao / cocao. Gently stir along with 1 tbsp of the egg white to loosen it.
- Gently fold in the rest of the egg whites. Try to keep as much air as possible in the mix.
- Put 2 level teaspoons of mincemeat in the bottom of each ramekin, then cover with mousse.
- Delicately spread a 3rd teaspoon across the top of the mousse. Chill all the puddings until ready to cook.
- The puddings can be enjoyed chilled if you like, however if you wish to cook then heat the oven to 170 fan / 190, 10 minutes beforehand.
- Bake for 7 minutes. until molten. Remove whilst there is still a distinct wobble (they will firm up a little more).
6 small or 4 larger
15 mins prep + chilling + 7 mins baking
Dried fruits are high in many essential vitamins, minerals, fibre & plant nutrients. However their high natural sugar content means they will raise blood sugar levels more than seeds & nuts. They are a wonderful addition to any diet, in moderation.
Cinnamon historically was used for insomnia, menstrual cramps, & nausea. It is probably best known now for stabilising blood sugar levels, great for helping to prevent Type 2 Diabetes & for weight management.
Coconut oil is high in saturated fats, but perhaps better for you than animal fats, a controversial area at the moment. Found to help with weight control by burning off fat in the body, & provides the brain with a quick source of energy. Research indicates it can help raise good cholesterol.
Dark Chocolate has a higher content of cocoa beans than milk or white chocolate. Cocoa beans are a great source of protein, healthy fat, & anti-oxidants. Also well known for its mood enhancing qualities, partly because the beans contain small amounts of caffeine. Good quality dark chocolate can be enjoyed as part of a healthy balanced diet.
Leafy green vegetables— arguably the most important part of a healthy diet, packed with vitamins, minerals & fibre but low in calories.