You would have no idea that the base of this creamy mousse is lentil puree… but it is! You can substitute pasteurized eggs if you are making this for children, the elderly, or pregnant women.
Serves: 4-6 as a dessert
Time: 1 hour
¼ cup red lentils
2 eggs, divided
3 tablespoons sugar, divided
1 cup + 6 tablespoons heavy cream divided
4 oz dark chocolate, melted
1 teaspoon vanilla extract
Rinse lentils thoroughly, cook with ¾ cup water until very soft and falling apart (usually 10-15 minutes past boiling). Add lentils and water to blender and puree as smooth as possible, push through a fine mesh strainer and measure out ¼ cup puree. You will have extra puree that you can use for future mouse or other recipes.
Cook egg yolks with 1 tablespoon sugar and 6 tablespoons heavy cream until thick enough to coat spoon, stirring constantly to prevent eggs from scrambling. Remove from heat and whisk chocolate in slowly, followed by lentil puree and then vanilla and salt. Mixture might break a little, but continue whisking vigorously as it cools to bring it back together. Cool completely in fridge. Whip cream with 1 tablespoon sugar until stiff peaks form, hold in fridge. When chocolate mixture is completely cooled, whip egg whites with 1 tablespoon sugar until soft peaks form. Immediately fold into chocolate mixture in 2 additions. Then fold in whipped cream in 2 additions and mix until everything is uniform. Pour into serving containers or spoon into a piping bag and refrigerate for at least 4 hours or preferably overnight. Serve with lightly sweetened whipped cream, and grated chocolate.
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