Here is our hawthornberry wine, which has been on the go since 13th October. I described it then as "marmalade colour", maybe it has matured towards a walnut.
Mousse au Chocolat
I must report a recipe I received from a friend in France, named mousse au chocolat. The name needs no translation (nor does the flavour). Here's a photo taken up close.
It is really Oooooooh..... I made a bowl of it for the Olive Tree this morning for our post Christmas Family Service meal (I doubled the quantities given below).
Ingredients
- 200g of chocolate (55% cocoa) - preferably fairly traded as it leaves a better taste in the mouth! Divine is the brand I used last night.
- 5 eggs - free range, same applies as above
- 2 teaspoons of sugar.
Instructions
- Break the chocolate into a saucepan and melt it on the lowest heat until it is nice and liquid. Stir it so that it doesn't burn.
- Separate the white of the eggs from the yolks and put them in different bowls. When the chocolate has cooled down a bit, stir the yolks and sugar into it. (NB the chocolate needs to be cool enough so that it is merely warm to the touch, not hot enough so that the yolks would start to cook.)
- Beat the eggs whites stiff, e.g. using an electric whisk.
- Put the chocolate mixture into a bowl and add the whisked egg whites, while beating, until the mixture gains an overall dark brown colour.
- You can then put the mousse into small bowls or leave it in the big one used for blending it.
- Place the mousse into the fridge for a few hours until it is set.
3 comments:
I'm afraid your wine looks more like a vile alchopop to me, but then I never was much of a conoisseur or whatever they are called... alas. The mousse sounds excellent!
I must save you a bottle of it then :)
We're going to rack it tonight, as it has cleared very nicely without any special treatment. I don't know what it'll taste like. But I will update my posting once I have done so.
This is great info to know.
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