Chocolate Mousse

Image courtesy of the bbc food website :)

For all chocolate lovers out there, here is one of my favourite chocolate mousse recipes that for me has stood the test of time. It includes a nutty element such as hazelnut and amaretto to further enhance the sweetness of the chocolate. It also makes it infinitely more luxurious.

Posted here at the request of Sam Fisher (hugs) for a hassle free chocolate mousse recipe.

In my humble opinion chocolate mousses is usually a hassle free dessert anyway, however there are a few things to bear in mind - the most important of which being that you must wait until the chocolate is cool before you add it to the mix, otherwise any work you have done to fluff up eggs and cream will be rendered useless.

Ingredients


125g of Dark chocolate
20g of hazelnut paste or nutella
25ml amarretto
2 eggs
40g of caster sugar
250ml double cream

Method:

Melt the chocolate with half the cream and the hazelnut paste

Once melted add the amaretto, allow to cool

Whisk the sugar and eggs till they are pale and have doubled in volume

Whisk cream till it forms a soft peak

Once chocolate mix is cool pour into the egg mix and fold

Fold in the cream

Pour into mould allow to set in a fridge for at least three hours before service.

Enjoy.

Lemon Posset

Image provided courtesy of allrecipes.com

Lemon posset is probably one of my all time favourite desserts because its a) so simple to make and b) it goes down phenomenally well in almost every setting. Its not short of flavour, texture or even too light to leave unsatisfied. The heavy citrus element also cleanses the palate and gives an extremely uplifting experience. I have seen and used several lemon posset recipes in my time, and this one is my favourite as it gives maximum flavour and enjoyment. 

Ingredients:

Makes about 10 (adjust if necessary for more or less)

6 Large Lemons, juiced and zested

200g of Caster sugar

1200ml of Double cream

Preparation:

Boil the cream and sugar for six minutes (but keep an eye on it). Using the largest pan you have helps, so that it gives prevention from boil over accidents. 

Remove from the heat and pour over the lemon juice and zest. Leave to stand for about 20 mins whilst it cools a bit and allows the lemon flavour to infuse.

Strain into a jug

Decant into wine glasses and set in the fridge for about 2-3 hours.

Decorate in any wayyou see fit, with berries, chopped nuts, whipped cream etc.

Devour.