Ok, he has called it ‘Thick Chocolate Mousse’ but it was quick and really creamy so I will stick by the title to my post!!
On Friday, I had a very lazy day but by late afternoon, I needed a stretch so decided that making a quick dessert from Jamie Oliver’s ’30 minute meals’ cookbook would not be too taxing so got to work in the kitchen!
Thick and Creamy Chocolate Mousse
200g good quality dark chocolate
Small knob of butter
2 tbsp caster sugar
300ml double cream
tsp vanilla extract
2 large eggs
Splash of brandy, Baileys, Grand Marnier or Armagnac
Cocoa powder for dusting
Fruit to serve
Leaving the chocolate bars in their wrappers, bash with a rolling-pin. Tip the chocolate into a heatproof mixing bowl with the butter, then place over a pan of simmering water and allow to melt, stirring occasionally.
Add 2 tbsp of caster sugar to a mixing bowl, add the cream and vanilla and whip until silky with soft peaks.
Separate the eggs adding the yolks to the cream mixture and mix through, and the whites to an empty, clean and dry mixing bowl. Add a pinch of salt to the whites and whisk until stiff (hold the bowl over your head for the ultimate test that the peaks are stiff enough!).
Spoon the chocolate mixture into the cream, add a mix of the liqueur or your choice and stir through. Gently fold the egg whites into the cream and chocolate mixture ensuring that you don’t knock the air out of them.
Transfer to individual dishes/one large serving dish and refrigerate until ready to serve.
To serve, sprinkle with cocoa powder and add fruit on the side.
As Mr MAC is a bit picky when it comes to chocolate, I ended up using milk chocolate instead of dark. I also added a glug of Baileys but if I were making this just for me I would use dark chocolate with 70% solids and a dash of amaretto. I also halved the recipe as we certainly don’t need extra chocolatey creamy goodness in our house – it wouldn’t last five minutes!!
The mousse was so thick and creamy, really gorgeous and decadent and quick and easy to make – an all-round winner! Plus, I got to serve it in my new vintage teacups which I had been dying to use all week!!