Lime iced chocolate mousse

It's not because the temperatures are rising that my desire for chocolate is diminishing... Quite the opposite, I would say! With this recipe for Lime iced chocolate mousse I wanted to add a bit of pep to the traditional chocolate mousse, like a summer dessert. And the chocolate-lime combination (if you've never tried it) is both surprising and delicious: the acidity of the lime blends with the intensity of the chocolate... Speaking of intensity, I deliberately chose a chocolate with a low cocoa content (54%) so that the two flavors blend easily (and that this dessert is suitable for everyone!). However, for chocolate purists, you can increase the cocoa content even more (and therefore perhaps add more zest to counterbalance).

The doses I give here in the recipe are not huge, I would say that they correspond to a classic dessert for 3 people. Well, ok, chocolate fans might take more! It's up to you ;)

For the "frappé" side that is important to me in this recipe, I advise you to freeze it in the freezer for at least 2 hours, it gives the Lime iced chocolate mousse an ice cream side that I don't dislike at all! That was kind of the goal actually ;) I hope you like it! I'll give you the recipe at the bottom of the article.

Lime iced chocolate mousse

5 on 3 votes

The delicious fruity accord of lime and chocolate ...

Amount : 3 people

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Prepare in advance 25 minutes min

Cook time 3 minutes min

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Ingredients 

• 120 g dark chocolate pastry I used 54% cocoa
• 70 g unsalted butter
• 1 large organic lime
• 3 eggs
• Pinch of salt
• 1 tsp bitter cocoa powder

Prepare in advance 

• Melt the chocolate into pieces and the diced butter in a double boiler or in the microwave on low power. Let cool.
• Separate the whites from the yolks. Beat the egg whites with a pinch of salt, they should be rather firm.
• Once the chocolate has cooled (but not completely cooled otherwise it will be impossible to bind the yolks), add the egg yolks one by one, mixing well between each.
• Grate the lime zest: add 3/4 of the grated zest to the chocolate preparation.
• Then start to incorporate the egg whites little by little using a spatula: you have to wrap the whites well in the preparation so as not to break them. The preparation obtained must be very foamy.
• Divide among 3 dessert glasses and place in the freezer for at least 2 hours. After this time, you will have to return the foams to room temperature a little before tasting so that they are not too hard but still very cold!
• Sprinkle with bitter cocoa and sprinkle with the remaining lime zest before serving.

Notes

To be consumed in the days following the preparation of the recipe (raw eggs ...)

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EQUIPMENT USED

Microplane Master Series Zester