Decadent Chocolate Mousse (NF)
A little person. We created a
. It's been just over two months and I still can't quite believe it.
He is amazing.
He has grown so quickly already; his little cheeks have filled out, his arms and legs have those adorable chubby baby rolls on them.
is the cutest thing I've ever seen. I'm biased, but the lady at Bed Bath n Table also told me so the other day.
Life is settling down a little. My man, David and I learn more about each other and our little cookie each day. I'm attempting to slow down.
I won't get this time back
(nor any in the years to come, but this time full of cuddles is so special. I won't be here as often this year, but I plan on another edition of
The Gluten Free Scallywag Magazine
towards the end of the year. In the meantime I will continue
client recipe redevelopment and food photography
, hopefully, mid year after my self imposed maternity leave.
10months ago when
I had been planning on whipping up two things in my kitchen; chocolate mousse and tiramisu. Pregnancy put a stop to that thanks to the recipes' raw eggs. Now (yay now!) I can enjoy them! I've made this chocolate mousse a few times now. I alternate between using Whittakers 72% or 50% cocoa chocolate. Funnily enough the consensus is that that lower cocoa chocolate is somehow richer, perhaps the sweetness? I'm not sure, I'll have to make both again to confirm.
Topped with the creamy tang of mascarpone whipped cream and extra chocolate shavings, these mousse pots are a truly decadent dessert. Perfect as the end to a simple dinner or elegant dinner soirée. Especially in this Perth heat; melt, whisk, whisk more, chill. I'd share spoonfuls with my husband come Saturday, but, alas he's starting a detox and he doesn't like mousse! See, sometimes life is all about falling for a guy with different dessert tastessimply so you don't have to share.So go, make mousse. Share mousse. Don't share mousse. Either way you'll enjoy it. PS. The tiramisu will come. I promise.
Decadent Chocolate Mousse with Mascarpone Cream
Serves 4-6 smallish portions so you don't get that overwhelming erg hit was so good I ate too much and feel sick feeling.... You'll thank me later
130g dark chocolate at least 50 -70%, plus extra grated to serve
20g butter
2 eggs, separated
2tsp raw castor sugar (or normal), 3 tsp if you prefer a sweeter mousse
2/3 cup cream, whipped to soft peaks
method
Melt chocolate in a microwave or in a bowl set over simmering water (ensure bowl doesn't touch water). Set aside to cool for 5minutes.
Meanwhile, whisk the eggwhites to soft peaks. Whisk in sugar until dissolved and stiff peaks are formed.
Gently stir the egg yolks into the cooled chocolate. Do not overmix as the chocolate will harden.
Gently fold half of the egg whites into the chocolate with a metal spoon, followed by the remaining egg whites and whipped cream. You want to keep the mixture as airy as possible. Spoon or pour into 6 1/3cup jars.
Chill in the fridge for at least 2 hours. Can be made 24 hours ahead.
To make the mascarpone cream. Whisk together 1/4cup cream with 1/3cup mascarpone until soft peaks form.
To serve remove mousse from fridge 10minutes before serving (or not at all if it's a really hot day), dollop with the mascarpone cream and top with a sprinkle of grated chocolate.