Been a little while since I last posted. But I come with good news… I started the new year becoming an aunt to a gorgeous nephew!
It was a marathon completing his cake on time, with last minute runs to the shops for extra cream, butter, batter ingredients, and decorations!
Thankfully, after 1.2L of cream being whipped, after 120 (and too many) chocolate sticks being dipped, after half a kilo of white chocolate melted, and after 4 cakes equivalent to 8 standard batters baked, it was finished.
But like all the bumps I manage to run myself into.. Just when I thought the cake was ready to go, I began tying a 2.5m ribbon around the cake only to find it doesn’t quite fit – I can’t do a pretty bow. But time was ticking, and the mains were nearly finished – dessert needed eating, and I wasn’t going to hold it up because of a bow tie 🙂
It’s lovely being an aunty… It brings a lot of sweet smiles to life – and so does eating chocolate mousse! Today I’m sharing a simply recipe I enjoyed making the other day for the little ones – but be warned whilst this recipe serves four, the serving size is that of an espresso cup. So pretty tiny. Diet style tiny. Feel free to double (or triple) the recipe to suit your serving size 😉
1/2 cup (or 75g) quality dark chocolate, extra to serve if desired
1 egg, separated
1/3 cup thickened cream, extra for serving if desired
1 tsp any flavouring you like (eg. vanilla extract) – optional
Combine chopped chocolate and flavouring (if using) and melt in a microwave safe bowl (or over a saucepan of simmering water).
Set aside on a bench to cool for a few minutes. Whisk in the egg yolk until well combined.
Whip thickened cream using an electric mixer until soft peaks form.
Fold cream into chocolate until just combined.
In a clean bowl (and beaters) beat egg whites until soft peaks form.
Fold egg whites into chocolate mixture until evenly combined.
Evenly divide mousse into espresso cups, cover with cling wrap and refrigerate for a minimum of three hours.
When ready to serve, beat thickened cream with with a pinch of icing sugar until soft peaks form.
Garnish with cream and chocolate shavings and serve immediately.