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Aubergine Chocolate Mousse

Kate Saunders | 24th July 2019



Oh my, when I challenge myself to create something a little different with aubergine, I really wasn’t sure what I was going to create, I didn’t want another cake, I was thinking more of a dessert.

Enter the new Aubergine Chocolate Mousse, and yes whilst it might take you a little while to get your head  around the idea of this, I can whole heartedly say it is amazing and so simple to make.


Aubergine Chocolate Mousse

Serves 6-8

150g            aubergine flesh

150g            dark chocolate

150ml          double cream

3                   medium free range eggs

20g              caster sugar



6-8 pretty serving dishes

Pre heat oven on 180° Fan/Gas Mark 4

Wash and dry the aubergine, cutting in half, and lightly scoring the flesh. Place on a baking try and roast on 180°C for 30 minutes, until soft.

Once the aubergine is cooked, take the skin off the flesh, puree the flesh until smooth, whilst still hot add the chocolate, allow the chocolate to melt, mix until all the chocolate has melted, you need a smooth puree.


Lightly whisk the cream until it has thickened and separate the eggs, placing the yolks and whites in separate bowls.  When the aubergine and chocolate has cooled, add the egg yolks, mix well, then add the cream, again mix well until smooth.



Whisk the egg whites and sugar together until firm, slowly and gently fold in a tablespoon at a time, making sure you are not left with any egg white showing.



Place your mousse into your pretty dishes, place in the fridge until set, about 20 minutes.


To decorate your mousse

You can decorate as you wish, I always think fruit is a lovely combination with chocolate mousse, raspberries, oranges and orange zest, blueberries, strawberries, with a dusting of icing sugar


Please note that it contains raw egg, may not be suitable for certain diets, if your pregnant, or have certain medical conditions.






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