Chocolate – as good as Sex?
I love chocolate. It makes me happy. I can completely understand why some people think choclate is better than sex – and I’m sure the two combined are pretty good too!
I have spent this week searching for a chocolate mousse recipe with which to try out my Gü ramekins, and see if I could create anything up to the dessert company’s frighteningly high standards. I finally came across a recipe at Channel 4 that seemed manageable, and full of enough terribly bad-for-you ingredients to have the potential for great and delicious mousse. The recipe can be found below, which I have copied from the Channel 4 website and take no responsibility for. To view the original recipe please click the channel 4 link above.
Of course, being me, I am not intending to just copy the recipe ad verbatim. Here is what I plan to change:
Do you remember me buying chocolate essence last week? This seems to me to be a good flavour to substitute the alcohol in this recipe with, as I have no amaretto or similar in the house! Being that this essence is alcohol based it should still lend a little kick and depth of flavour. I was also considering adding a tiny dash of espresso, but think I will save this for another attempt.
Chocolate mousse on its own is great. But in my opinion, chocolate only improves with the addition of fruit, and I am considering layering my mousse with thin layers of Raspberry coulis, simply made with raspberries, water, sugar and vanilla, and perhaps a clove for warmth. Because I want to do this, I think I will have to forgo the ramekin testing and serve the mousse in glasses – so that it is pretty!
I will be making this tomorrow – I will be sure to post pictures so that you can see how it turns out!
Ingredients
- 100g dark chocolate (70% cocoa solids)
- 300ml double cream
- 2 tbsp Amaretto or other liqueur (optional)
- 1 large egg white
- 50g caster sugar
- handful of amaretti biscuits, to garnish
- white or dark chocolate shavings, to garnish
Method: How to make four-minute chocolate mousse
1. Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
4. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.
