This week is the much needed Easter break for me. The last term had been so hectic to the point that I literally couldn't find time to bake. Not surprisingly I was badly hit by my rebound baking tendency when term finally ended. I spent the first two days last weekend baking macarons, about 50 of them, that's 100 macaron shells. I did however manage to squeeze in a teeny bit of revision which I was extremely proud of. Anyway the short Easter break has culminated in the lunch party that I've just hosted today. I invited two of my friends and their parents. The menu was:
Starter: Salmon and Dill Quiche Lorraine
Main: Beef Rendang Curry served with home made crusty bread
Dessert: Double Chocolate Mousse with Bergamot
Overall, great company and food went down well. I was particularly happy with how my mousse turned out.
I love the combination of chocolate and bergamot but I'd perhaps add a couple more drops of the bergamot essential oil next time to make it more prominent as the dark chocolate mousse was pretty intense.
Double chocolate mousse recipe:
285g Heavy cream
184g Dark Chocolate 70% cocoa (Preferably Valrhona 70% Guanaja dark chocolate)
95g Egg yolks
29g Egg whites
108g Simple syrup (50% granulated sugar / 50% water)
Separate the eggs.
Prepare the syrup.
Whisk the heavy cream until soft peaks form.
Melt the chocolate.
Whisk the yolks and whites together with the syrup over a bain-marie until it reaches 80C or when it has thickened. Whisk constantly and be sure not to overcook it.
Take the egg mixture off the heat and whisk until barely warm. Add a few drops of bergamot essential oil or whichever flavour you fancy.
Add 1/4 of the whipped cream to the melted chocolate to loosen it up.
Add all of the chocolate to the egg mixture and fold.
Lastly fold in the remaining whipped cream.
Pipe or spoon into a cake/dessert ring and leave to set in the fridge for an hour.
Use the same recipe for milk and/or white chocolate mousse. Make sure the bottom layer is fully set before adding the next layer.
To release the cake gently heat the sides of the ring with a blowtorch et voila!
The mousse lasts well in the fridge so can be prepared a day or two in advance. To get a nice clean slice dip a knife in hot water, wipe it with a towel and slice. Repeat the above for the next slice.