Posts Tagged ‘chocolate mousse’

Chocolate Ambassador

Friday, November 4th, 2011

At my father’s 75th birthday bash at the weekend, our children could not get enough of the Prinz Regenten Torte nor the Chocolate Ambassador.  Chocolate Ambassador turned out to be a rich chocolate mousse with raisins and biscuit within it.  As we were to have some friends around, I though I would have a go at mimicking it, but with a couple of tweaks that Jay thought about at the weekend – adding crunched up Crunchies or Maltesers.

Chocolate Ambassador

Chocolate Ambassador

North Yorkshire Chocolate Ambassador

255g/ 9oz dark chocolate
120g / ½ pint / ¼ cup full milk
1 pinch of Fairtrade cinnamon powder
2 large egg yolks
50g / 1¾ oz Crunchie, crunched up (or cinder or honeycomb toffee pieces)
6 large egg whites
65g/ 2oz / 3tbsp caster sugar
50g / 1¾ oz Maltesers, crunched up (or malted honeycomb pieces)

Break up the dark chocolate into smallish pieces and place into a small heatproof bowl, then melt these dark chocolate pieces over boiling water.  When melted, set aside to cool.

Put the milk and cinnamon powder into a small milk pan and heat until bubbles start to form at the edges.  Take off the heat and add to the melted dark chocolate, mixing in with a rubber spatula.

Make sure that the chocolate mixture is warm rather than hot, then add the egg yolks, stirring with the rubber spatula until just mixed in.  Mix in the crunched Crunchie pieces.

Place the egg whites in a separate mixing bowl, then with a hand held electric whisk mix up until the egg whites form stiff peaks.  Then slowly add the caster sugar and mix until all the caster sugar is mixed in.  The egg whites should still form stiff peaks and have a glossy finish.

Add half the egg whites to the milk-chocolate and fold in.  When just folded in, add the remaining egg whites and fold in gently until just mixed in.

Place in the fridge for at least an hour to let the mousse set.

Just before serving, crunch up the Maltesers and sprinkle evenly over the top.

Two Simple Recipes For Chocolate Puds – Chocolate Mousse (Part 2)

Saturday, November 13th, 2010

Even better than Chocolate Rice Pudding in terms of return on effort is a quick and simple chocolate mousse, which always seems to get a big thumbs up from whoever tastes it, even though it is perhaps one of the simplest things to make.

Chocolate Mousse

Chocolate Mousse

Basically, it is a bit of melted chocolate, some cream and eggs and there you have it; you actually do not really need the gelatine, but I once had a disaster making this when it did not set very quickly, so I add the gelatine more as a safety measure than a necessity.  It is, also, really flexible as a recipe, so you can play around with the flavours to the base recipe used, such as you could change orange blossom to rose water, orange oil, vanilla extract or brandy or just leave it out altogether, then you can decorate the top with whipped cream and chocolate shavings or homemade caramel pieces.

Easy Peasy Chocolate Mousse

Some Ingredients For Easy Peasy Chocolate Pud

Some Ingredients For Easy Peasy Chocolate Pud

2 x 100g bars of chocolate – 1 dark and 1 milk chocolate
2 level tablespoons caster sugar
6 tbsp double cream
4 eggs, at room temperature seperated between yolks and whites
3 tsp orange flower water (or rose water or just water)
1 tsp gelatine

Firstly separate the egg yolks and whites.  Lightly whisk the egg yolks together and leave the egg whites until later.

Put the orange flower water or water into a small ramekin and sprinkle the gelatine over this.  Leave to be fully absorbed.

Break all of the dark chocolate bar (that is the whole 100g) into a heat proof glass mixing bowl and all but the last row of segments on the milk chocolate bar (that is 80g of milk chocolate).  Melt these over a pan of boiling water, mixing the two flavours together.  Leave to cool until just warm to touch.

Break Up The Chocolate Into Pieces

Break Up The Chocolate Into Pieces

Melt The Two Chocolates Over Boiling Water

Melt The Two Chocolates Over Boiling Water

When cool, add the double cream to the double chocolate and mix in thoroughly.  Place the ramekin of gelatine into a small pan of water to half way up the side of the ramekin, then bring the water gently to a boil watching for the gelatine to be fully melted, or as I do simply place ramekin in the hot water used to melt the chocolate and it will melt in that even as it cools down.  Add the gelatine to the chocolate mix and gently whisk through so fully mixed in.

Stir In Some Double Cream

Stir In Some Double Cream

Stir In Egg Yolks

Stir In Egg Yolks

Now, whisk the egg whites until a soft peak, then fold into the chocolate.  Put the mousse into ramekins or wine glasses to look pretty.  Leave to set and cool for at least 30 minutes.

Whisk the Egg Whites

Whisk the Egg Whites

Fold The Whisked Egg Whites Into The Chocolate Mixture

Fold The Whisked Egg Whites Into The Chocolate Mixture

Pour The Chocolate Mousse Mixture Into Glass Ramekins Or Bowls

Pour The Chocolate Mousse Mixture Into Glass Ramekins Or Bowls

Easy Peasy Chocolate Mousse

Easy Peasy Chocolate Mousse

Serve with whipped cream and grate over the remaining milk chocolate over this.