Wonderful traditional mousse au chocolat! “Chocolat de chez chocolat” as we say in French. I will be taking it to a friend’s place for dinner. It serves 12.
1- Melt 200 gr of high quality dark chocolate (at least 70% cacao content) au bain-marie.
2- In the meantime, mix six egg whites very firm (I used seven eggs since they were organic and rather small). Set aside.
3- In another bowl mix six egg yolks with two tablespoons of brown sugar, until it is homogenous. Add two cup (400 ml) of heavy cream and mix again.
4- Mix the melted chocolate with the yolk mix. Then gently fold in the whites.
5- Pour in a large bowl and refrigerate for at least three hours.
A new fondant recipe I tried today. It simply melts in your mouth. You can also prepare it in individual ramequins.
1- Melt in bain-marie 200 gr of high quality chocolate (70% cacao content or more) with 100 gr of butter. Mix well once both have melted and let it cool slightly.
2- In a large bowl, whisk four organic eggs with 100 gr of brown sugar until the mixture is slightly lighter in colour. Add 50 gr of sifted flour and a dash of salt, and mix again.
3- Mix both mixtures and place in a prepared (buttered and floured) baking dish (or eight individual ramequins). Bake for 15 min in a 180º C oven.
Serve at room temperature with fruits of the season.
An absolutely delicious cake made with pure cacao and organic strawberries.
1- Melt gently 120 gr of high quality butter and set aside.
2- Separate three eggs.
3- In a bowl, mix the egg whites until stiff.
4- In a larger bowl, mix the three egg yolks with 60 gr of brown sugar. Mix really well until the colour turns a pale yellow.
5- Add 150 gr of sifted flour to the egg yolk mixture and mix gently. I like to do it by hand with a spatula. Add the egg whites. Mix again very gently.
6- Add the melted butter and finally 80 gr of cacao powder. Mix really well gently with a spatula.
7- In a prepared baking dish (lined with butter and flour), place about 500 gr of fresh organic strawberries cut in half. Spread the chocolate mixture on top.
Bake for 20 minutes in a 170º oven. Let it cool thoroughly before serving. Enjoy!
A chocolate fondant with an Italian touch – with mascarpone! Rich in taste and light in the mouth.
1- Melt on low fire in bain-marie 150 gr of chocolate (70% cacao or more) with 150 gr of mascarpone. Take you time. Do not let the mixture boil and keep mixing as the mascarpone melts with the chocolate.
2- In a large bowl, mix 100 gr of brown sugar with four organic eggs. When it is well mixed, add 40 gr of flour.
3- Mix both the chocolate and egg mixtures and place in a prepared baking dish (lined with butter and flour). Bake for 20 to 25 minutes in a 180º C. oven. The center will remain very soft.
Let it cool slightly and serve. Delicious with berries or kiwis on the side.
The perfect treat as autumn unfolds.
For 12 muffins
1- In a large bowl mix: one and half cups of sifted flour, one tablespoon of baking powder, half a cup of brown sugar, half a cup of heavy cream, 40 gr of melted butter slightly cooled, and two whole eggs.
2- When the dough has an even consistency add the crushed bananas. Put as many as you want. I used five small bananas (known as “Dominica”).
3- Place the dough in the muffin pans and add one square of high quality dark chocolate in each muffin cup. Use a small spoon to push the squares inside the dough, but not too much.
4- Cook for 25 minutes in a 180º C. oven. Let them cool before serving.