You may have seen this picture of the dessert I created last month as part of a Godiva Challenge on Instagram or Facebook. Well, the final challenge happened whilst I was in Australia, with some very impressive looking desserts which you can read more about here: www.greatbritishchefs.com/community/godiva-chocolate-challenge-final.
A few people asked for my recipe so I thought I would post it here. Godiva kindly sent me a bag of white chocolate callets (mini buttons) and one of dark chocolate ones too. When I heard the winning dessert for the Godiva chocolate challenge would feature on Mark Hix’s menu for a week I knew that the creation would need to be visually appealing. From the few things I’ve eaten from his restaurants I suspected the successful entry would be quite unusual too.
When I came to thinking about what to create I’d just bought some pomegranates from one of the fruit and veg guys on Berwick St at the end of a chocolate tour and decided I wanted to incorporate them somehow. I’d never (intentionally) made a chia jelly before but I had some in the cupboard and discovered it was ridiculously simple and the perfect accompaniment for a lime white chocolate mousse. The sharpness of the lime and pomegranate balances the sweetness of the white chocolate and the shards of dark chocolate and pomegranate seeds on top provide great bitter contrast and texture.
This dessert is very easy, though it does require a little patience and create some mess and washing up! It’s best for a dessert you want to be able to prepare in advance and forget about for a few hours or days.
White Chocolate Lime Mousse with Pomegranate Chia Jelly
15g chia seeds (3tsp)
15tsp pomegranate juice (1-2 pomegranates)
- Cut a pomegranate in half and squeeze the juice out over a bowl. Make sure to keep some of the pomegranate seeds intact for decoration.
- Measure the chia seeds into two glass serving dishes. Pour the pomegranate juice over the top and stir gently until seeds are fully submerged.
White Chocolate Lime Mousse
2 egg whites
100g white chocolate
Zest and juice of one lime (reserve some zest)
- Gently melt the white chocolate in a bowl over a pan of simmering water or in the microwave for short bursts on medium (20 seconds then 5-10 second periods). Take it away from the heat (/out of the microwave) before it’s completely melted and stir off the heat until it’s fully melted.
- Stir the lime zest through the chocolate.
- Whilst the chocolate cools beat the egg white.
- When soft peaks are reached add the lime juice and continue beating until it reaches stiff peaks.
- Stir a big tablespoon of egg whites through the white chocolate until completely incorporated.
- Gently stir through the rest of the egg white mixture.
- When fully mixed, spoon the mixture into the glasses on top of the set pomegranate jelly.
- Refrigerate for at least two hours.
- Decorate with dark chocolate shards, pomegranate seeds (jewels) and lime zest.
50g dark chocolate
- Melt 30g chocolate in a bowl over simmering water. Take off the water and add the remaining 20g dark chocolate and stir until completely melted.
- Pull a piece of cling film tightly over a plate.
- Spread the chocolate over the cling film in a thin layer.
- When the chocolate sets take the cling film off the plate, turn over and peel the cling film off the chocolate and break the chocolate into shards.
- Pierce the shards of chocolate into the mousse.
- Drop a few jewels of pomegranate and some of the grated lime zest on top to serve too.