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15 August 2012

Chocolate Mousse

Photo: © childsdesign

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This dessert is a real treat and trouble-free to make from Mortimer Chocolate Company. We used their Ecuador Pure Dark Chocolate powder which gave the mousse a rich distinctive flavour. Mortimer describe their Ecuador chocolate as having notes of tropical spices with a hint of smoky tobacco flavour.

And to join their West African Chocolate Powder, we are pleased to award Mortimer Chocolate CompanyArtisan Food Trail Approved’ status for their Ecuador Pure Dark Chocolate powder.




We really like this recipe as it is not too sweet, only the small amount of sugar in the powder is required with no need for any extra. The texture is rich and velvety too.

Ingredients (serves 3)

  • 75g Mortimer chocolate powder
  • 25g butter
  • 1 tablespoon hot water
  • 2 large eggs

Method
Melt the chocolate and butter in a bowl set over a pan of barely simmering water.
Separate the eggs and put the yolks into a small bowl and the egg whites into a clean dry bowl.
When the chocolate and butter has completely melted, stir gently.
Mix the egg yolks with the hot water, then beat into the melted chocolate.
Whisk the egg whites, until they form soft peaks.
Beat 1 tablespoon of egg white into the chocolate, repeat with a second tablespoon of egg white.
Carefully fold in the remaining egg white making sure it is well combined and now white bits remain.
Spoon into 3 ramekins, or small coffee cups and place in the fridge for several hours to set.

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