CHOCOLATE MOUSSE

With Batak and Jamaican Berries

Ingredients

200gr dark chocolate

40gr unsalted butter

A pinch of crushed Batak Berry

A pinch of crushed Jamaican Berry

2 egg yolks

200gr egg whites (6 to 7 egg whites)

50gr caster sugar

Method

Melt the Chocolate:
- Place the chopped chocolate, butter ans crushed berries in a heatproof bowl. Melt it over a pot of simmering water (double boiler method), stirring occasionally until smooth. Once melted, remove the bowl from the heat and let the chocolate cool slightly.
Beat the Egg Yolks:
- In a separate bowl, whisk the egg yolks with half of the sugar (25g) until the mixture becomes pale and thick. Gradually add the melted chocolate to the yolk mixture, mixing until fully incorporated.
Whisk the Egg Whites:
- In another clean, dry bowl, add the egg whites. Begin beating the egg whites until soft peaks form. Gradually add the remaining sugar (25g) and continue beating until stiff peaks form.
Fold the Mixtures:
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, making sure to maintain as much air as possible for a light and airy mousse.
Chill:
- Divide the mousse into individual serving dishes or one large bowl. Cover and refrigerate for at least 2 hours or until set.
Serve:
- Before serving, you can garnish the chocolate mousse with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.

Chef's Tips:

Use good quality chocolate for the best flavor.
Make sure the melted chocolate is not too hot when mixing with the egg yolks to avoid curdling.
Be gentle when folding the egg whites to keep the mousse light and airy.

Enjoy your delicious homemade chocolate mousse!

BON APPETIT!

Batak Berry:

The berries are also called "Andaliman Pepper," "Batak Pepper," or "Intir Intir." They grow at an altitude of 1500m north of Tapanuli and Samosir, near Lake Toba.

This region, in the northern part of the island of Sumatra in Indonesia is nicknamed "the kingdom of the Bataks."

Like a pepper, this berry awakens, ignites, and delights the taste buds with:

A black and white chocolate mousse decorated with red fruits.
A braised piece of veal with a simple jus.
A delicate marinated wild salmon.
A good fresh goat cheese.

Food-spice pairing: a delicate marinated wild salmon, a fish poached in a garlic broth, a fresh goat cheese, or a braised piece of veal.

This Berry with its heady lemony aromas, is the Bataks equivalent of the Chinese Szechuan berry and is used in everyday cooking. Infused, grilled or cracked it is perfect with seafood, marinades or chocolate mousse.

Jamaican Berry:

This spice is commonly and incorrectly called Jamaican “pepper” or “allspice” because it does not belong to either of these two families.

It is more judicious to call it, as the English do, “allspices”, “all spices”, because its smell evokes the four main spices. It is also called Indian wood, Mexican pepper or chili pepper, or Amomi.

The nose is warm, spicy with a dominant eugenol reminiscent of cloves, freshly grated nutmeg, and empyreumatic notes of juniper or Tasmanian berries, a subtle touch of cinnamon with a hint of pepper; but also fresh lemony and minty notes reminiscent of eucalyptus leaf.