With only three days to go I am on the busy train to marital life and it's all very exciting!!
With so much going on it's not likely I will be able to blog as much as I have done the past few days since I started this blog. So I thought I would give you all a final little treat from me to keep you all happy.
This easy recipe for Chocolate Mousse is so delicious and I absolutely adore it as a treat on the odd occasion. So now I shall share it with you!
For 2 people you will require:
1/2 oz of caster sugar
2 1/2 oz of plain chocolate (I use Bournville chocolate, but any 75% cocoa or higher chocolate will be just as good)
Melt the chocolate. A lot of people do this in a glass bowl above a boiling pan of water, but I'm a fan of 30 second blitz in the microwave, stir, blitz again until it has thoroughly melted with no lumps and it is glossy. Which ever way you prefer make sure it doesn't burn! Put the chocolate to one side for 2-3 minutes to cool down.
While the chocolate is cooling separate your egg white from the egg yolk. Working over a glass bowl crack the egg in to two halves and gently drop the yolk back and fore the two shell sections allowing the white to drop out in to the bowl. Place the yolk in to a separate bowl. If there is any shell in your white, use the larger section of shell to scoop as this is the easiest method. Once the chocolate has cooled put the yolk into the chocolate and stir until thoroughly mixed. The chocolate must still be melted but not be hot or else the yolk will cook. So make sure it has cooled and is not hot but hasn't started to set either.
Take the egg whites and mix with either a whisk, or an electric hand mixer until it reaches the soft peak stage i.e. when you lift the beater out of the egg mix it forms peaks which will fall back on it self. At this stage add a third of the sugar and whisk, add the next third and so on. Continue to mix all of the sugar and keep beating the eggs until they are glossy and can hold their peak shape.
Spoon a tablespoon of the egg white mixture in to the chocolate mix and fold in to loosen the mixture. Add the rest of the egg white mixture gradually, folding it in to the chocolate with patience and care. You don't want to beat out the air as this is what will give the mousse consistency. Divide the mixture in to two ramekins and chill for at least two hours in the fridge.
Check the mixture has set before serving. Serve with whipped cream (which incidentally tastes better with a bit of icing sugar beaten in to it) and tuck in!!
Will try to blog soon, but wedding duties call :) !!!!!