28 September 2013

Decadent Chocolate Mousse...


Super rich and decadent is the only way to describe this mousse...
It was so delicious...but next time I would serve  in a different way...


To counteract the richness, 
I would layer the mousse alternately in tall parfait glass 
with fresh strawberries and raspberries.
Top with a dollop of whipped cream,
 and grated chocolate.
Or if you want to get super fancy for a special occasion:
Make a chocolate crafted topper.
Oh my, my mind is in overdrive...
What a fab idea for a Christmas dessert...
top with a Christmas themed topper made from white or dark chocolate!



 A tree would look fabulous....
Here's a free outline...


Or how about an angel, a bell, a star or snowflake....



All you have to do to is put print the image, 
place under wax paper, 
melt chocolate and pipe the outline, 
solid fill with chocolate (like colouring in!), 
or do squiggly lines to fill for a filigree look.

Oh my!  I have completely gone off track here...
back to that delicious chocolate mousse.
Here's the recipe:
Combine in a pot... 
227 grams chopped dark chocolate (60% cacao)
5 Tablespoons water
2 Tablespoons cocoa powder.
Stir over hot water until melted.
Set aside.
In another bowl whisk 2 egg yolks with 1/2 tablespoon caster sugar until pale and add to the chocolate mixture. Set aside to cool for 5 minutes.
Whip the two egg whites with 1/2 Tablespoon caster sugar until soft peaks form.
Use a spatula to fold the whites into the chocolate mixture.
Then whip one cup heavy cream until thick, 
Fold into chocolate mixture with spatula...
Spoon into individual serving dishes.
Or as suggested:  layer between layers of fresh or stewed fruit.
Refrigerate until firm - at least 2 hours.

Printable recipe at:



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