[oh well, didn’t quite get it edited and done and published yesterday – on the upside, that allowed me to reflect on how it tasted and went with the wine]
Almost 2015. Almost time for an evening (and probably half a night) in the company of good friends, with good food and wine. This year, we are responsible for dessert – so it will be homemade vanilla parfait (not my speciality – but one of my wife’s, certainly!) and my “signature” dessert: chocolate mousse.
- Annie Lennox, Don’t Let It Bring You Down
- Bonnie Ruler, It’s A Heartache
This serves 9 – as that is how many we are supposed to be for dinner tonight:
300 g good dark chocolate (I prefer >60%)
3/4 ltr cream
13-14 egg yolks (pasteurized or raw depending on the bacteriological status in your country)
115 g sugar
A couple of teaspoons of Nescafe (the secret ingredient)
- David Bowie, Suffragette City
- Blondie, Picture This
Start by finely chopping the chocolate – set aside 1/3. The 2/3 goes into a suitable bowl for melting – metal if it’s over a waterbath, ceramics or the like if you’re a heretic like me and use the microwave (gently does it – you want to melt the chocolate but not make it hot).
Whip the cream into…. whipped cream! Add the Nescafe to the cream before whipping – the coffee enhances the chocolate taste but I don’t necessarily add so much that the coffee taste comes clean through by itself (even if some people I know do prefer that). I use instant coffee “powder” so as not to add extra liquid.
- Laura Branigan, Self Control
- Carly Rae Jepsen, Call Me Maybe
Now things need to go pretty snappy: Whip the egg yolks and the sugar into a white-ish, airy creme. Take the melted 2/3 of the chocolate and add third you saved into it and stir it all together until the last third is also melted. This is an elegant way of cooling down the melted chocolate reasonably quickly to a useful temperature. Next, add the melted chocolate to the egg yolk/sugar mix while keeping the mixer going on slow speed so that things get mixed up pretty well, pretty fast.
Add a couple of spoonfuls of the whipped cream to that and mix well and then add all of that mix to the rest of the whipped cream. Mix well, using a whisk (prefer a steel “balloon-ish” one) but make sure to do it gently so that as much air as possible remains in there – otherwise, all your whipping will have been in vain.
- Kylie Minogue, The Loco-Motion
- Baccara, Sorry I’m A Lady
Set cold for a couple of hours to set. Serve as is or with (as we did) with vanilla parfait and fresh raspberries. It went really well with the Porto Rocha 1997 Vintage Port that we brought along…!
Happy New Year – and also a big thank you as the Cobblestone blog just crossed the 150 followers line 🙂
Photo by me.