December 30th, 2009

Newstalk ZB Chocolate Mousse

Here is the chocolate Mousse recipe I gave out on Newstalk ZB on Boxing Day.

Newstalk ZB Chocolate Mousse (or frozen chocolate mousse) (Makes enough for at least six good serves or 8 as the frozen one)

This classic recipe adapts well; for example  try orange liqueur in it instead of rum.A coffee liqueur would work as well.

Shave some chocolate on top of the cream or even a little crunchy praline for texture.It’s all about balance of flavours and textures. You would think the cream would make it too rich but it helps cut throught the chocolate, as do tart fruits.I remember drizzling Cointreau over one indulgent version many years ago.

  175g dark chocolate, chopped (I use the 72% Whittaker’s dark Ghana or Green and Black’s Orange)

4 Tblsp strong black coffee (instant is fine)

1 Tblsp butter

4 eggs separated

 1 Tblsp rum or ½ tsp vanilla essence or orange liqueur

 3 Tblsp caster sugar     

   Warm the chocolate with the coffee (I usually heat in the microwave 1 ½ -2 mins on 50% power. It will take less if the coffee is hot).      Stir in butter and flavouring.      Mix in egg yolks one by one so that it thickens slightly.      Let mixture cool till tepid.     Whip the egg whites, add sugar and continue whipping for 30 seconds to make a light meringue.      Fold into chocolate mix and place in a big bowl (or tiny coffee cups or wine glasses)to chill.Serve with a spoonful of crème fraiche or whipped cream and caramelised oranges or some tart fruit like raspberries to cut the richness. To make the frozen version add 150ml softly whipped cream and freeze.You can also serve the version with the cream added, unfrozen. 

  To make it dairy free , eliminate the butter (and cream of course). 

Posted by Sue Story  //  Filed in Recipes