Well, well, well, what can I say about these little beauties? I have got to say this is one of my favourite recipes (I think I say that about quite a few of the dishes I blog about - woops!) but honestly, I love the rich dark chocolate used for this recipe, all thanks to the guys over at Doisy & Dam who kindly supplied this to me along with some of their other flavours.
What you'll need:
For the mousse:
-85g Doisy & Dam 74% Maca, Vanilla & Cacao Nibs Dark Chocolate (100g)
-1tbsp cacao powder
-1/2tsp vanilla extract
-2 egg whites
-1tbsp caster sugar
-50g soya yoghurt
-2tbsp cold water
For the pistachio base:
-3/4 cup gluten free flour
-1/4 cup cocoa powder
-1/3 cup pistachio nuts (shelled & unsalted)
-1tbsp Pure dairy free margarine
-1/4tsp salt
-1/2tsp vanilla extract
-1tbsp brown sugar
-3tbsp agave nectar
How to make:
The mousse:
Break up the chocolate into pieces and place into a large bowl and melt over a pan of simmering water. Once it is all completely melted, add in the cocao powder, vanilla extract and water and continue to mix over a low heat. Once all stirred remove it from the heat but still over the pan of hot water. Stir the melted chocolate and add in 2tbsp of boiling water - this will make the chocolate more thin and silky - leave this to cool slightly then stir in the yoghurt.
In another bowl - Separate 2 eggs keeping only the egg whites and add in the sugar - then whisk until fairly soft peaks have formed. Then you will need to take some of the egg whites and fold them into the chocolate mix using a metal spoon. Carefully fold in all the egg whites bit by bit until it's all evenly mixed through. Leave the mix in the fridge for a few hours or overnight if possible.
The pistachio base:
Pre-heat your oven to 180 fan.
This part of the recipe comes with a little warning - Have a little patience! And if the mixture isn't sticking together add some more agave nectar accordingly.
To begin with you will need to de-shell the pistachios, then using a large knife chop up into small pieces (set some to one side for decoration at the end). Then, in a large mixing bowl - whisk together the flour, cocoa powder, chopped pistachios and the salt. Once all combined, add in the soft margarine along with the sugar, agave nectar and vanilla, give it all a thorough mix until it forms a sticky dough like consistency.
I chose to make these into cupcake sized tarts using individual silicone cases but feel free to make one big tart if you prefer - either way it'll still taste delicious! - Place about a tablespoon of mix into the case and use a teaspoon or clean fingers to press the mixture into the cases. Repeat for all cases then once these are done, place them in the oven on a tray to bake for around 20-25 minutes. Leave to cool before filling with the mousse - then finish by adding the raspberries and some chopped pistachios.
Hope you love these as much as I did!
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Photography: Karuna Clayton Photography - http://www.karunaclaytonphotography.com/
Stylist: Camilla Wordie - http://camillawordie.com/
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