With my recent health boost from the chicken pie, I decided to make some chocolate mousse. I used Green & Blacks 85% cocoa dark chocolate for this- and boy is it rich! But the real piece de resistance is the gingerbread topping. There is a tiny shop in Grasmere in the Lake District which sells
the best gingerbread ever. I remember going on a school trip when I was at primary school and sampling the gingerbread. Delicious with a cup of tea, whenever I'm in the area, I always try to pick up a stash because it keeps in the cupboard for ages. It's also really good on top of vanilla ice cream.
Intense chocolate mousse:
Whisk 4 egg whites with a bit of sugar until soft peaks form. Mix the egg yolks with a splash of alcohol- I used Grand Marnier and add to 2 bars of melted dark chocolate (the big bars). Fold the chocolately mix into the egg whites. Chill in the fridge and once set sprinkle with chopping up gingerbread. Heaven!
PS Decided I really must invest in some photographable, presentable crockery!
No comments:
Post a Comment