Salted Bittersweet chocolate mousse with Roasted pistachio

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Mari’s daughter Isabella’s favourite dessert. Layer it into a parfait with whipping cream and sprinkle with Maldon sea salt to take it over the top.

Ingredients

6 ounces bittersweet or semi-sweet chocolate, chopped

⅓ cup 35% cream

⅓ cup sugar

4 large eggs, separated

⅛ teaspoon salt

Roasted pistachios, to garnish

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Preparation

In large heat-proof bowl set over saucepan with 2 inches simmering water, melt chocolate with cream. Slowly whisk in sugar until well blended. Remove from heat and whisk in egg yolks one at a time.

In medium bowl, beat egg whites with salt until stiff peaks form. Fold a third of chocolate mixture into egg whites. Fold in remaining chocolate in 2 batches. Gently spoon mixture into 4 glasses. Garnish with pistachios.

Cover and chill for 3 hours or up to 1 day before serving. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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