Inspired by Michelle’s Veg Wednesday posts …

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Well, it’s not strictly a vegetable dish – I think cocoa beans are actually fruit – but it doesn’t contain any meat …  and it is worth sharing.

Last night after a mixed up day of clashing schedules and lunch at 4pm, we decided to treat ourselves to a late take-away dinner from here after bedtime-for-four-year-olds.  We always have the soya beans in rice wine, wonton soup and a main with rice between us.  On a quick look at the Ravelry forums, I noticed a thread entitled “4 min chocolate mousse”, so had to investigate.  This led me here to a step-by step version of what is said to be a Gordon Ramsay recipe.  Lo and behold I just happened to have all the ingredients on hand!  It took a bit longer than 4 minutes, but was very quick and ready to eat after settling some young ones.  It is a little different to the mousse recipe I usually make, but may well become the one I turn to now as it is very good.  Here it is all on one page.

Gordon’s Quick Chocolate Mousse

  • 100g dark chocolate, broken into pieces (I used Lindt 70%)
  • 300mls cream
  • 1/4 cup sugar
  • 1 egg white

Put your serving glasses in the freezer to pre-chill.  (I used clear arcoroc tea cups, but ramekins would also be suitable – just not the fine glasswear that may not like sudden changes in temperature).  Heat half of the cream on low heat until it comes to the boil.  Add chocolate and remove from heat.  Leave for a minute then mix gently until chocolate fully melted.  (Gordon allegedly puts pot in an ice bath to cool it more quickly but I didn’t.  The pan shouldn’t be too hot before the next step).  Mix in rest of cream.

Whip egg white with hand-held electric beater until soft peaks form, add sugar and continue to beat until incorporated and mixture is stiff and glossy.  Then beat the chocolate mixture with the beaters to thicken (don’t know if this is really necessary if you are using a thick cream anyway).

Gently mix meringue into chocolate mixture until incorporated.  Fill chilled glasses/serving dishes and chill again for as long as you can wait. (I just popped them back in the freezer for 10 minutes).  Serve with more cream if you can bear it.

This made 4 greedy teacup-sized serves, or could stretch to 6 espresso cup-sized serves.  It is very rich and very good.  And the perfect end to a delicious  meal that I didn’t have to otherwise cook.

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