A quick and simple recipe was on my agenda last week after being asked to bring along a dessert for a day trip on a friend’s boat to Rottnest Island. I wanted to make something that would be easy to transport, keep chilled, and easy to eat on a boat.
Jamie Oliver came to the rescue with his very yummy and very easy chocolate mousse recipe. I think adding honey makes all the difference in this mousse, and I used a lovely honey from the south of WA (Denmark region). I also changed the liqueur to Disaronna which happens to be my very favourite liqueur in desserts. The combination of the almond liqueur and honey is divine.
I put the chocolate mousse into little paper cups and away we went. They were greatly appreciated after our lunch, bubbles and swim.
Ingredients – Serves 4
225g/8oz good quality dark chocolate, bashed up!
70g/2 1/2oz butter, cut into pieces
350ml/12floz double cream
2 large eggs
1 tablespoon Amaretto (I used Disaronno, almond liqueur)
2 tablespoons good honey, honey
- In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
- In a separate bowl, semi-whip the cream (until soft peaks; not too stiff)
- In a third bowl, whisk the eggs and honey until light and fluffy – then fold in the Amaretto, melted chocolate mixture and cream – gently, so you don’t lose too much air.
- Pour into some wine glasses or serving dishes and leave to chill for at least an hour before serving. (I took these out of the fridge about 5 – 10 mins before serving)
- Happy Cooking :}
- ……and, they are light enough to even have a swim afterwards!
Chocolate i/ˈtʃɒkᵊlət/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexicoand Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya andAztecs, who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.