A decadent velvety mousse with a pistachio crunch, topped with plump raspberries.
You will need:
- 250gm white chocolate
- 3 egg yolks
- 300ml thickened cream
- 1/4 cup caster sugar
- 2 tbs ground cardamom
- 1 tsp ground nutmeg
- 1/3 cup pistachio nuts (without the shells)
- 6 raspberries
Roughly chop the chocolate and place in a heatproof bowl over a saucepan of simmering water. Keep stirring until all the chocolate is melted. Remove bowl from heat and put aside to cool.
Crack the eggs into a large bowl, add the sugar and beat with electric beaters until mixture is pale and thick (should take about 5 mins). Fold in the melted chocolate, cardamom and nutmeg until it is well combined.
In another large bowl whip the cream until thickened. Then fold the whipped cream into the chocolate mixture.
Roughly chop your pistachio nuts either with a food processor or with a knife. Spoon a table spoon into the bottom of each serving glass.Next spoon the mousse mixture into the serving glasses. Leave to chill in the fridge for at least an hour before serving.
Just before serving top with a bit more of the crushed pistachios and the raspberries. Enjoy!