Ramsay's 4-minute Chocolate Mousse

...and even if it takes you 5 or 10 minutes, it's still a super delicious quick treat to impress your guests at anytime!

 

 

step 1Ingredients

Here's the recipe in British English,
and then followed with an American translation.

Ingredients

British instructions:

• 100g dark chocolate (70% cocoa solids) broken up into pieces -
• 300ml double cream
• 50g caster sugar
• 1 large egg white
• chocolate shavings, to garnish
• 2 tbsp Amaretto or other liqueur (optional)

American instructions:

• 4oz bar of high-quality dark chocolate. 
• You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up)
• 10oz heavy whipping cream
• 1/4 cup extra-fine granulated sugar (not powdered sugar!), or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just really fine sugar. DO NOT USE POWDERED SUGAR
• 1 large egg white
• chocolate shavings, to garnish
• 2 tbsp Amaretto or other liqueur (optional)

step 2Cream + Chocolate

• Break the chocolate into small pieces and set aside.
• In a small saucepan, heat half of the cream until it begins to boil

Note: this happens faster if you preheat the saucepan before adding the cream

• Turn off the heat, add the chocolate pieces to the cream and stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
• Using a hand-held electric whisk, beat the mixture to soft peaks. 
• Remove the bowl from the iced water.

step 3Egg white + Sugar

• Separate egg white into a bowl

• Whisk the egg white with a hand-held electric beater until stiff peak.
  
  
• Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.

step 4Fold together and Devour

• Carefully fold the meringue through the chocolate mixture

• Then spoon or pipe into chilled serving glasses.
  
  
• Top with chocolate shavings or cookies or mint sprigs!
  
  
  
  
• Try not to eat the whole thing at once or you'll definitely be down after lunch for a 'nanna nap' and even worse still......you may require a trip to the local outpatients!!!

Tools

• Hand-held electric mixer
• Bowl inside another bowl filled with ice water
• Scale to measure ingredients
  
  
  
• Thanks to Scoochmaroo for the delicious photos and instructions!
  [Article taken from - http://www.instructables.com/member/scoochmaroo/]
  
  
• See Gordon Ramsay's original chocolate-mousse-recipe here
  courtesy of channel4.com
  
  .....and if you can't wait 4 minutes....try Nigella's instant mousse!!!
  
• Nigella's INSTANT chocolate MOUSSE!!!
  
  
  
  

   See more delectables from 'scoochmaroo' here: Instructables.com Chocolate Pie!
  

  
  

   

   

   

   

  
  
  
  
  
  
  
  
  
  

Willie's Yummy 'out of this world' Chocolate Cake

Meet Willie my new Chocolate Hero!

&

Check out some of his famous Cacao recipes here

http://www.williescacao.com/cookbook/

 

Willie Harcourt-Couze is on a mission to educate the public in the delights of using top quality cacao/chocolate.

Passionate about growing, harvesting and processing his own cacao beans, and turning his chocolate dream into a reality when he took his family to the wilds of Venezuela, where Willie learnt to be a cacao farmer, and then back to the rolling hills of Devon, where they built a small chocolate factory and now make 100% Supreme Cacao and Delectable eating chocolate.

Willie's cloud forest chocolate cake made with 100 per cent cacao tastes out of this world.

I'm trying to find a better picture of this amazing chocolate cake, made with pure Cacao, but until I do...

here's Willie's (now famous) recipe....

Makes 1 x 25cm cake

Ingredients

• 180g cacao, finely grated
• 250g unsalted butter
• 125g golden caster sugar
• 50g light muscovado sugar
• 6 eggs
• 100g ground almonds

Method: How to make cloud forest chocolate cake

1. Preheat oven to 160ºC. Line a 25cm spring-formed cake tin with baking paper.
2. Melt the cacao and butter by placing them, along with half the caster sugar and all of the muscovado sugar in a large heat-proof bowl. Sit the bowl over a pan of simmering water.
3. Meanwhile, beat the eggs with the remaining caster sugar until they have tripled in size.
4. When the cacao and butter has melted, add the almonds and stir to combine.
5. Gradually fold the cacao mixture into the eggs. Tip the cake mix into the prepared tin.
6. Bake for 25 minutes, then leave to cool in the tin.
7. The cake can be iced by heating 500ml double cream with 150g caster sugar. Stir in 180g grated cacao, leave to cool and spread over the cake.


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Welcome to 'The Best Food on the Blog'

My Humble Pie!

I decided to start this Blog so I would have a place to collect and save all the yummy recipes and food ideas that I find on the World Wide Web.
There are so many incredible dishes, recipes, ingredients to choose from so I thought that I would just start a Blog so I could easily keep them all in one place!

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