Published Wednesday, 16 October 2013
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Classic Chocolate Mousse in a bitter chocolate case
This is one of my dinner party favourites.
The chocolate case adds a bit of flair to the presentation and I've used two very different chocolates here.
The Indonesian Javan is light coloured, with hints of caramel and toffee flavours, while the Madagascan Sambirano is deep and dark, with subtle notes of summer berries.
- 250g Madagascan Sambirano Superior 71% chocolate, roughly chopped
- 300g Indonesian Javan Light Breaking 69% chocolate, roughly chopped
- 6 eggs, separated
- 80g caster sugar
- 450ml double cream, lightly whipped
- Equipment: 26-cm tart or shallow cake tin
- Lightly oil the tart or cake tin, then take a piece of baking paper, at least 45 x 45 cm, and press it into the tin so it sticks firmly to the base and sides and comes up a little above the rim of the tin.
- Melt the Madagascan Sambirano chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Pour into the lined tin and spread evenly, with a flexible spatula, over the bottom and up the sides. Chill in the fridge.
- Melt the Indonesian Javan chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. In a separate bowl, whisk the egg whites with half the sugar until stiff.
- In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate. Fold in the lightly whipped cream, then fold in the egg whites. Tip the mixture into the prepared chocolate case and place in the fridge to chill for at least 2 hours, preferably overnight.
- Carefully lift out of the tin and peel the baking paper off the sides. Use a fish slice or spatula to lift off the baking paper on the base and place on a serving plate. Keep chilled until ready to eat and serve with whipped cream or crème fraîche.
Sloe Chocolate Vodka
This makes an unusual and stunning after-dinner liqueur, or you could offer it with a biscuit or slice of cake as dessert.
You can serve it cold, but I prefer it gently warmed through. Just stand the bottle in a bowl of hot water for about 5 minutes before pouring into small glasses.
- 500ml vodka
- 250g freshly picked sloes
- 100g granulated sugar (more if you prefer a sweeter drink)
- 200g Venezuelan Rio Caribe Superior 72% chocolate, roughly chopped
- Place all the ingredients in a stainless steel saucepan. Heat very gently over a really low heat until the chocolate has melted and the mixture is hot, taking care not to let it boil. Carefully pour or spoon into a sterilized, wide-necked glass jar, seal and leave in a cool place for 2 months.
- Strain, then pour through a sterilized funnel into a sterilized bottle and seal. Always shake the bottle before pouring, as the chocolate tends to settle on the bottom over time.
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