This was our noche buena dessert which is quite rich but wonderful and smooth like ice-cream. No ‘finish product’ pictures…
For the mousse
- 3 free-range eggs
- 100 g caster sugar
- 300g dark chococolate, break into small pieces
- 125 unsalted butter
- 500ml double cream or any whipping cream
- cocoa powder (optional)
For the Baileys cream to go on top of the mousse – OPTIONAL
- 200g mascaporne cheese
- 75ml Baileys cream (I ran out of Baileys so I used Welsh cream)
- 30g caster sugar
- electric (hand) mixer
- mixing bowls
- heatproof bowl
- serving bowls or ramekins
What to do:
- Whisk the eggs in a bowl using a hand mixer, gradually adding sugar. Whisk until lighty and airy. This takes from about 8 to 10 mins.
- Melt the dark chocolate pieces in a heatproof bowl and put it over a pan of steaming (not boiling) hot water. If you haven’t done this before, I wrote a bit about doing this when I made this rich dark chocolate cupcake. Btw, use a wooden spoon!
- Add the chocolate mix to the egg mix (not the other way around!) gradually while running the mixer on medium speed. Whisk until it firms up a bit- the “loose ribbob stage” which means when the whisk is lifted, the mix is creating clear lines in the surface before it disappears
- Semi-whip the double cream then gently fold into the chocolate mixture.
- The original recipe suggests serving into bowls but when I do this next time, I will serve them on ramekins instead. It means more to go around!
- Chill for at least an hour before serving.
- Serve with the Baileys cream on top (recipe below) or with fruit or on its own.
OPTIONAL Baileys cream – can be made in advanced or just before serving
- Whisk the mascaporne cheese, Baileys cream and sugar. Stop whisking when it reach a soft peak consistency.
- Put a dollop on top of the mousse and dust with cocoa powder.
I found this recipe from The Guardian magazine.
View photos here.