Chocolate mousse on walnut brittle with hot pomegranate seeds and Italian meringue

Ingredients for 8 servings:

• 150 g dark chocolate, finely chopped
• 300 g cream, whipped
• 10 ml rum, alternatively Amaretto
• 1 egg(s), size M
• 1 egg yolk, size M
• 1 pinch of sea salt
• 40 g sugar
• 80 g walnuts, crushed
• 80 g powdered sugar
• 80 g butter
• 20 ml milk (3.5%)
• 1 pomegranate, well ripened
• 40 g powdered sugar
• 40 g water
• ½ large organic lemon(s), freshly squeezed juice
• 100 g sugar
• 50 ml water
• 2 egg whites, size M
• 1 pinch of sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Cold sweetness with hot freshness harmonize with a hint of nut on the palate and give the soul good support!

For the chocolate mousse, carefully melt the chopped chocolate in a stainless steel bowl over steam. Be careful not to let any water drip into the melted chocolate, or it will curdle. Stir the chocolate (it melts at 32°C) with a spatula until smooth and shiny. Let it cool slightly. Mix the whipped cream with the rum and chill. Beat the egg, egg yolk, sea salt, and sugar with a hand mixer until frothy and whisk in half of the melted chocolate (it shouldn’t be too hot, or the egg mixture will lose too much volume). Add one-third of the whipped cream and the rest of the chocolate. Finally, carefully fold in the remaining cream and transfer the mousse to a piping bag or a bowl, then carefully scoop out small balls with a spoon. For the walnut brittle, lightly caramelize the milk with the butter and powdered sugar. When golden, add the chopped walnuts and let them caramelize a little more. Immediately transfer the mixture to a baking sheet lined with parchment paper and spread evenly. Allow to cool, and once hard enough, place it in a freezer bag and mash it lightly with a meat mallet, or use a blender to make small pieces. To make the hot pomegranate seeds, halve the pomegranate and remove the seeds by tapping the back of a large spoon continuously. Bring the powdered sugar, water, and lemon juice to a boil, then add the pomegranate seeds. Simmer for another 10 minutes until slightly thickened, then serve hot on a plate. To make the Italian meringue, combine the sugar and water and heat slowly to 118°C. Meanwhile, beat the egg whites with salt in a food processor until frothy and pale, but not too stiff. As soon as the sugar reaches 118°C, pour the hot sugar syrup into the egg white mixture at medium speed. Continue beating on high for at least 2 minutes, until the Italian meringue is cold and creamy.