| Product: |
Desserts |
| Date: |
14/06/08 (407 review reads) |
| Rating: |
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Advantages: Simple and yum
Disadvantages: Not for dieters
I suppose I could have written two separate reviews but I usually use these two recipes together for a scrumptious desert, I guess you could say it is a BOGOF.
First the chocolate mousse. I don't want to put you off this recipe but I must point out that the recipe uses raw egg so it will not be suitable for pregnant ladies or small children. This is because of the risk of salmonella bacteria infection. With this in mind, no matter how young or old you are, it is important to make sure you are using very fresh eggs and choose those (in the U.K.) that have the red lion mark stamped on them. This shows they have been sourced from vaccinated flocks and produced to high food standards.
While talking about choice of ingredients, a quick word about the chocolate. Try to choose one with as high a cocoa content as possible. Of course the cost goes up but the higher the cocoa content, the less sugar it contains and the more chocolaty tasting it is. It also melts at a lower temperature.
On with the cooking. Ingredients:
½ oz butter
6 oz plain chocolate
3 large eggs
1 teaspoon rum
1 teaspoon coffee essence
What you need to do:
1. Gently melt to chocolate and butter. This is probably best done in a bowl placed in a pan of just boiled water. Alternatively you can do it in the microwave, just please don't over heat it.
2. Separate the eggs. You can get a special gizmo that's like a small colander to do this or you can just crack your egg and pour the white into a separate bowl while juggling the yolk between the two shell halves.
3. Add the yolks, rum and coffee essence to the melted chocolate and butter and mix with a fork.
4. Beat the egg whites into stiff peaks, this is probably best done with an electric whisk and then fold carefully into the chocolate mixture.
5. Either pour into one serving bowl or into individual bowls or ramekins. This will make about 6-8 portions depending on your generosity. Place in the fridge until ready to serve.
This is really quick and easy to make and is really quite rich so you should keep the portion sizes down.
To go with the chocolate mousse my family just love these crunchy honey biscuits.
Ingredients:
2oz butter
1 tablespoon honey
2 oz self raising flour
3oz rolled oats
2oz golden granulated sugar
Nb you can use plain flour + ½ teaspoon of bicarbonate of soda instead of SR flour.
Method
1. Chop the butter into cubes and place in a saucepan with the honey and warm gently until the butter is melted.
2. In a bowl stir together the flour (sodium bicarb if using), oats and sugar.
3. Add the warm butter/honey mixture to the other bowl and mix into a stiff ball.
4. Put blobs of the mixture onto a greased baking tray and flatten with a pallet knife or the back of a large spoon.
5. Bake for about 15 minutes at 180°C/350°F/gas4 until a lovely golden colour. Leave to cool slightly before turning out onto a wire rack.
Ok, these are rather sweet and probably not particularly healthy but they do make a lovely treat. They are crisp and crumbly and dipped into the chocolate mousse they are even more decadent. They just seem made for each other. They somehow remind me of being at school where we had red jelly and shortbread - long before Jamie Oliver was born!
I'm not going to begin to guess at the calorie content. If you are on a diet then these recipes will not help. I have gradually over the years collected loads of recipes that have been tweaked and modified to become family favourites. For this reason I can't supply definitive nutritional information, we all just have to use our common sense.
Enjoy!
İperfectly-p 2008 (aka perfectlypolished)
Summary: Two quick and easy recipes that go well together.
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