Not only does Mastiha taste delicious but it has anti- inflammatory and healing properties. This is why Mastiha is often referred to as ‘The Greek Superfood’. Mastiha pairs beautifully with chocolate in this silky smooth mousse garnished with crushed pistachios and exotic rose petals. I use a thin pouring cream to achieve a light, silky smooth chocolate mousse texture. The mousse will appear slightly runny when poured into serving glasses but don’t worry because it thickens once it cools and sets. Heaven in a glass.
Mastiha is a unique and intoxicating Greek spice unique to the island of Chios and here it plays deliciously in this easy chocolate mousse. #BringBackTheClassics
- 300 g dark chocolate (70 per cent cocoa), chopped (see Notes)
- 4 eggs, room temperature
- 4 tbsp caster sugar
- 2 tsp ground mastiha tears (see Notes)
- 1½ cup (375 ml) pouring cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
Place chocolate in a large glass bowl and melt in microwave. Stir to combine and set aside to cool slightly.
Whisk the eggs and sugar together for about 5 minutes until triple in volume. Add ground mastiha and whisk until combined.
Gently fold the egg mixture through the melted chocolate one third at a time with a large rubber spatula. Gently fold through the pouring cream.
Pour into serving glasses and refrigerate for 1 hour, or until set.
Serve with dollop cream, chopped pistachios and dried rose petals.
• A little mastiha goes a long way so be conservative with your measurements.
• Purchase mastiha online or at European delis.
• To avoid mastiha sticking to your mortar and pestle chill your tears and grind them in a circular motion.
• You can replace dark chocolate for white if you prefer a white chocolate mousse.
Photography, styling and food preparation by Helen Tzouganatos.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!