I’m in a bit of a tizzy at present as tomorrow I’ve been designated as the Thanksgiving turkey provider – we’re doing a neighbourhood Thanksgiving party crawl, with a different course at a different house.
Obviously and surreptitiously I will be doing my best to make the feast as much like a British Christmas dinner as I can and will be sneaking bread sauce, roast potatoes, Brussels sprouts and honey roast parsnips into the more traditional proceedings.
I’m not on dessert duty, but if you are, here’s a very unseasonal but quick, easy and spectacularly delicious recipe for chocolate mousse, in case you’re looking for a suitably decadent dessert that you can whip up in double quick time. The best thing is that it only takes four simple ingredients.
This recipe was part of the fabulous Food + Foto course I did last month, which was an extremely fun and delicious way of working on your food photography. I’m hoping they won’t mind me sharing this recipe.
INGREDIENTS
(Serves 4)
1 cup (180g) bittersweet chocolate chips (the Minx said she would have preferred this made with a less dark chocolate, but she wolfed it down anyway)
3 tablespoons honey
1½ cups (375ml) whipping cream (for mousse)
½ cup (125 ml) whipping cream (optional – to whip for topping)
sea salt to decorate
Method
Stir 1/2 cup (125 ml) of cream, the chocolate and the honey in heavy medium saucepan set over a pan of simmering water until the chocolate melts and mixture is smooth.
Cool, stirring occasionally.
In large bowl, beat the remaining 1 cup (250 ml) of whipping cream until soft peaks form. Fold cream into the chocolate mixture in 2 additions. Divide mousse among four serving dishes of your choice. Refrigerate until set, about 2 hours.
If desired, whip the additional ½ cup of whipping cream to firm peaks. Decorate the chilled mousse with a coarse salt (not sel gris).
We loved this served with seasonal fruits.
For those of you who are celebrating tomorrow, have a wonderful, not too stressful time. You lovely blog readers and friends are one of the many things I am grateful for this Turkey Day.
This one’s getting stored in the emergency guest file! I also love your glasses. Beautiful!
I made this quick mousse on the weekend. What I found? It was yummiest right after making it. The next day, although still yummy, it was a bit on the firm side. Next time I would likely try to serve it quite soon after making it. Perhaps cheating with Dream Whip would also help?