Chocolate and Greek Yoghurt Mousse
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Serves: 660g
 

... mousse with honey seed brittle ... delicious either way!



RECIPE UPDATE - APRIL 2019: Yesterday I served little pots of this mousse at a luncheon, and as I didn't have time to make the brittle I simply roasted some pistachio nuts, then chopped them and sprinkled a layer on top of the mousse pots before serving. I loved this super easy option if you would like to try it too.
Ingredients
INGREDIENTS FOR MOUSSE
  • 180g dark chocolate, cut into "bud" size
  • 120g full fat cream
  • 100g honey
  • 250g Greek yoghurt
  • 2 tsp vanilla bean paste
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 1 tsp chilli flakes, to taste (optional)
INGREDIENTS FOR HONEY SEED BRITTLE
  • 120g mixed pepitas and sunflower seeds
  • 30g honey
  • 1 tsp sea salt flakes
Instructions
METHOD FOR MOUSSE
  1. Place chocolate into TM bowl and chop 5 seconds / speed 9
  2. Scrape around bowl, add cream and heat 3 minutes / 50 / speed 2, scrape around bowl then repeat 2 minutes / 50 / speed 2 until mix is completely smooth
  3. Add yoghurt, honey, vanilla, salt and chilli and blend 10 seconds / speed 4, scrape around bowl and repeat 5 seconds / speed 4 until combined
  4. Remove mousse to a jug or bowl to make it easier to portion (I prefer to do this instead of trying to get all the mousse out of the TM bowl into my serving cups without making a mess)
  5. Spoon the mousse into serving cups, cover and chill for a couple of hours until firm
  6. Mousse will keep covered in the fridge for up to 3 days
  7. Press a couple of pieces of brittle into each mousse before serving if desired
METHOD FOR HONEY SEED BRITTLE
  1. Line a baking tray with baking paper
  2. Preheat oven to 180 degrees fan forced, and position rack into middle of oven
  3. Place seeds and honey into a bowl and combine … be aware that it is going to be very sticky which is what you would expect with honey
  4. Place mixture onto a baking tray, spreading it out as best as you can, then sprinkle over salt (although mix is sticky, try to get all the seeds out of the bowl and onto the tray … too good to waste)
  5. Bake in the oven for 5 minutes
  6. Remove tray from oven ... stir seeds around a little, which can be easily done now as the honey is hot, and position seeds so that they are more or less joined together in a square or rectangle … this will help with the final baking step
  7. Return tray to the oven and bake for 5 minutes until golden
  8. Remove tray from oven, set a timer for 5 minutes and allow mix to cool … this is important because if you try to do the next step whilst the seeds are still hot, the mix will stick to the back of the spoon making it difficult to spread out into a single even layer
  9. Whilst the mix is cooling for 5 minutes, rub olive oil over the back of a largish metal spoon
  10. Now use the back of the spoon to run over the warm seeds to level them out into a single thin even layer (because the seeds have cooled a little, and you have oil on the back of the spoon, they will not stick to the spoon)
  11. Make sure you press down on the seeds as you run the spoon over the top … the more even they are the more even they will bake so that you don’t have one area thicker than the other … also try to maintain your square or rectangle shape as you should be able to use the back of the spoon to push stray seeds back into the pack whilst they are still warm
  12. Return the tray to the oven for a further 5 to 6 minutes until a deep golden colour
  13. Remove tray from oven and allow seeds to cool for about 30 minutes
  14. As soon as they are cool, break the seeds into the size/shapes that you like and place into a sealed container in the fridge where they will keep for up to a month
  15. You can use them as shards on top of the mousse, but you can also break them up and use them as a crunchy sprinkle on top of the mousse if you prefer
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/chocolate-and-greek-yoghurt-mousse/