Dark Chocolate Mousse Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water stirring occasionally, until chocolate and butter are melted. Set aside. Beat egg yolks and 1/4 cup sugar in a bowl until pale and fluffy. Using clean beaters, beat egg whites and remaining 3 tablespoons sugar in another bowl until stiff peaks form. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Gently fold egg whites into chocolate mixture until no streaks remain. Divide mousse among ramekins, smooth surface, and chill at least 4 hours. Just before serving decorate with cream beaten with sugar and dust with cocoa powder.

Method:
Toss apples with sugar, cinnamon, and nutmeg. Set aside. Blend chickpeas and eggs in a food processor or blender until smooth and set aside. Beat butter, oil and brown sugar until well combined. Add the chickpea mixture and vanilla and beat again. Stir together the flour, baking powder, cinnamon, nutmeg and salt. Add the flour mixture to the butter mixture and beat until just combined. Add in milk and beat again. Spread batter out in a greased and lined 9×13 inch pan. Pour apple mixture evenly over the top, then press into the batter with back of a large spoon until batter just starts to press up through the apples. Bake at 180 degrees C for about 55-60 minutes, or until a tester inserted in the center comes out clean. Cool completely before cutting into 18 pieces. Dust slices with icing sugar before serving.