Tuesday, February 1, 2011

Challenge recipe 3: Chocolate mousse

Given the forecast hot weather (which has presented itself in fine form - it's been 38 degrees two days running now, and we're heading for "a cooler 34 degrees" tomorrow, according to the news), I felt that a cold dessert was in order to go along with the stupidly healthy salad that I posted yesterday. I had two cold desserts on my list - this, and berry and mint sorbet. But the sorbet is from the Biggest Loser cookbook, and that was just far too much healthiness for one meal! So I went with this calorie-laden naughtiness instead.

Let's start with the book, as usual:

And here's what you'll need:

Pretty simple stuff, huh? Start by breaking off a row of the chocolate (you need 200g of dark chocolate, btw), and putting it in the fridge to use for chocolate shavings later. Break up the rest of the chocolate, and put it in a bowl:

Then add half the cream - just over half a cup:

Place the bowl (oh yeah - you need to make sure it's heat proof!) over a saucepan of boiling water...

...and stir until all the chocolate has melted:

Try not to eat the whole lot with a spoon. It'll actually taste better once you've turned it into mousse. Surprising, I know! Leave it to cool for at least five minutes.

Meanwhile, separate three eggs:

Eeeeeeeeeuw... Kinda grody, no? When the chocolate mixture has cooled, add the egg yolks one at a time, and stir them in. And apparently I neglected to take a photo of this part. But frankly, I think you can handle mixing egg yolks into chocolate!

Meanwhile, put the three egg whites into a large bowl, and attack them with your handy dandy beater:

When they've formed soft peaks, add in two tablespoons of castor sugar, one teaspoon at a time.

Mix in between additions of sugar until dissolved. By the end of it, you've effectively got meringue:

But don't chuck it in the oven and make a pavlova. Instead, dump it into the chocolate mixture in two chunks:

Fold it through until it's smooth. Don't stir it - that'll knock all the air out of the egg white, and you'll just end up with some kind of weird-arse chocolate soup... And that would be bad...

Pour it into ramekins. The recipe claims that it makes four 2/3 cup servings. But I divided it between six containers, and that much was tons as far as I'm concerned!

Cover the ramekins in Glad Wrap, and put them in the fridge for at least three hours, ideally longer. When you're ready to serve the mousse, pour the rest of the cream into a small bowl and beat the crap out of it. But not too much, or you'll end up with butter. And that would be bad...

Place a dollop of cream on top of the mousse, then grab that remaining bit of chocolate and go at it with a vegetable peeler. Et voila - chocolate mousse!

The verdict? Okay, this is the FREAKING BOMB. It's light and fluffy, and deliciously rich. It's got a slight note of bitterness from the dark chocolate, and apparently you can add orange zest or a dash of liqueur to the recipe for some extra tang. It's insanely bad for you (if you make four servings as per the recipe, each serving contains over 600 calories...), but GodDAMN, it's worth every single hour of torture at the gym it'll take to work it off.

And best of all? It's a cinch to make, and is bound to impress. Give it a go - and if you try the orange zest/liqueur approach, let me know how it turns out!

Enjoy!! (No, seriously. This one is actually worth trying at home...)

K xx

1 comment:

  1. Yumm
    I'm not a chocolate fan but want to try this :)


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