This is one groovy dessert! A luxurious, creamy chocolate mousse served on a crumbly tonka bean biscuit. Of course, you don’t have to use tonka bean, but its nutty, almond like scent gives the biscuit a extra scrumptious edge to the dessert.
Try using tonka bean in a savory sauce, or use it instead of vanilla in a classic panna cotta recipe! I also served the dessert with cubes of mango. Simply chop up the mango, add a spoonful of water and sugar to a saucepan. Once it starts to bubble and caramelize throw in the mango. Simmer for a min or two and serve with the dessert..delicious!
To get you in the mood for this groovy dessert, check out this equally groovy song I just discovered. Have fun cooking, eating and jamming out!
- 250gr Dark chocolate
- 25gr Butter
- 4 Eggs
- 90ml Cream
- 40gr Sugar
Tonka bean biscuit
(ca. 8 -10 biscuits)
- 250gr Butter
- 140gr Sugar
- 1 Egg yolk
- Vanilla pod (beans scraped out)
- 300gr Plain flour
- 2 Tonka beans (finely grated)
Start off by melting the butter and chocolate together. Either melt in a saucepan over a very low temperature and stir often to avoid burning the chocolate, or, place a metal bowl over a pan of boiling water. If you have a bowl I recommend the second method as you avoid the chance of over- heating the chocolate.
Whilst the chocolate and butter are melting whisk the cream till thick and separate the eggs. Add the sugar to the egg whites and whisk to stiff peaks. Once the chocolate has melted completely, remove from the heat.
Add the egg yolks to the chocolate and stir them in. Next stir in the cream and finally fold in the whisked egg whites ( a little at a time). Work quickly after taking the chocolate off the heat, because adding the cream and egg whites when the chocolate is to cool will result in lumps in the mousse. Pour the chocolate into a glass dish or glass moulds, its up to you how you want to serve it.
Tonka bean biscuit
Beat together the sugar and softened butter to a smooth creamy texture. Stir in the egg yolk and vanilla seeds. Sift in the flour and finally grate in the tonka bean. Mix well so the tonka bean is evenly spread through the dough.
Dust a clean work surface with flour and place the dough on top. Flatten the dough with your hand and roll it out to roughly the thickness of a one pound coin. Cut into whatever shape you desire either with a knife, pastry cutter or the top of a cup. Bake in the oven at180 for 8 minutes.