Chocolate & pistachio mousses

INGREDIENTS


150g dark chocolate, at least 60% cocoa solids
1 quantity meringue
1 portion pâté à bombe
1 tbsp cassis or brandy
142ml pot double cream
50g shelled pistachios, toasted, then roughly chopped
3 tbsp grated dark chocolate, to serve

PROCEDURE

• Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
• Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.

SOURCE: bbcgoodfood.com