Chocolate Mousse with Mango & Blue Cheese

Name: Chocolate Mousse with Mango & Blue Cheese
Total time: 45 min
Yield: 8 servings
Ingredients: 5¼ oz semisweet dark chocolate; 2⅝ oz Castello® Crumbled blue or Traditional Danish Blue cheese, crumbled; 6 large eggs whites; 2⅝ oz cane sugar; 3 large eggs whites; ¾ cups whipped cream; 2 mangos, skin removed and cut into bite-sized cubes

Cook 45 min 8 servings

Exploring stark contrasts in taste, texture and appearance – our Chocolate mousse with Danish Blue Cheese and mango recipe is an event of true indulgence. Arranged on a mousse of dark chocolate and blue cheese, hand cupped mango sorbet is surrounded by diced fresh mango, producing a dessert sure to impress.

Where to buy Copy link

ingredients

5¼ oz semisweet dark chocolate
2⅝ oz Castello® Crumbled blue or Traditional Danish Blue cheese, crumbled
6 large eggs whites
2⅝ oz cane sugar
3 large eggs whites
¾ cups whipped cream
2 mangos, skin removed and cut into bite-sized cubes

preparation

Preparation

1. Gently melt the chocolate and Crumbled Blue cheese in the top of a double boiler.

2. In a medium bowl, beat the egg yolks with sugar to a light airy, approximately 5 minutes.

3. In a separate medium bowl, beat the egg whites to a soft peak. In a third bowl, whip the cream to a soft peak. Fold the blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream followed by the egg whites.

4. Pour into 8 individual dessert dishes; top with diced mango and serve with Mango Sorbet if desired.

Mango Sorbet

5. Mango Sorbet: 1 cup water 2¼ cups granulated sugar ½ cup liquid glucose or white corn syrup 2 pints mango juice 3 tbsp lemon juice

6. In a large saucepan, boil the water, sugar and glucose until the sugar dissolves. Remove from the heat and cool slightly. Add the mango and lemon juice. Transfer to a container, cover and freeze overnight.

7. Cut the sorbet into smaller pieces and place in a food processor fitted with a chopping blade. Pulse until light and creamy. Transfer to a container, cover and refreeze for 1- 2 hours.