Sunday, 5 April 2015
My most favourite chocolate recipe is a decadent chocolate mousse recipe that was originally stolen from Good Food Magazine many, many years ago and since then has been modified to fit numerous occasions. The base is two ingredients - chocolate and double cream and it can be served sprung from a round springform cake tin easy to be sliced or dished into small individual glasses
I've used it as a filling for birthday cakes adding strawberries or raspberries as a layer too. I've made three flavours layering them for a stunning dessert. Dark chocolate, topped with milk, finished with white chocolate and dusted with grated chocolate and raspberries. You can add your favourite alcohol, brandy, baileys or Tia Maria or a splash of orange juice, a spoonful of coffee granules or peppermint flavouring.
It can be made a couple of days before or freezes beautifully.
This weekend I've baked my mums recipe for chocolate cake doused it with cassis and topped it with billowy spoons of mousse and finished it with mini eggs, blueberries and raspberries.
All you need is
568 ml double cream
Soften chocolate in microwave, add 1/4 cream and melt together. Melt Slowly as chocolate burns really easily in the microwave.
Whip up the remaining cream until it looks like a really thick milkshake.
Fold in the chocolate.
Spoon into individual dishes or into a cling film lined spring form cake tin leave for at least a couple of hours to firm.
Perfectly delish chocolate decadence!!!!!