I know.. Of course I know that is not how you spell Mousse but Mouse and Eggs are both animal related, are they not? And I am an animal.. gettit! Perhaps not, which is why sometimes she looks at me, shakes her head and laughs!
And here, just in time for you to get your Easter cooking act together and with no more froll-de-roll is a crackin' (those egg-the-pegs are still trying to roll in again) recipe for a sugar free dark chocolate mousse.
Make this delicious pudding the day before you want to eat it as it needs time to set and allow the flavours of the chocolate and liqueur to mix.
You will need either a proper bain marie or a small mixing bowl which will sit wedged into the saucepan. The pan should have hot water in it that does NOT touch the bottom of the bowl.
Tools:
Bowl, saucepan, wooden spoon, spatula, glass bowl or ramekins. Should serve 4.
Ingredients:
225 dark chocolate - NOT cooking chocolate - broken into small bits.
1 tablespoon of rum or another liqueur. Kirsh would be FAB as dark choc + cherries = slurp.
4 large eggs separated.
Cold water.
Method:
Place chocolate into the bowl together with 4 tbsp of cold water, put bowl on top of the hot water in the pan and allow the chocolate to melt slowly and then stir in the liqueur.
Let the chocolate mix cool and then beat the egg yolks in one at a time.
Whisk the egg whites until very stiff and add a good spoonful the chocolate mix to loosen it up a bit.
Then add the chocolate mix to the rest of the whisked egg whites and fold them together.
Pour the mixture into either a pretty glass bowl or ramekins and chill.
IT is, from the look on people's faces who have eaten it here, pretty tasty! We like tasty food in this house.
And so we are going to spread as much of it around the world by giving you, Dear Readers, some of our favourite recipes and so the very next tasty recipe coming your way will be Florence's recipe for Shortbread.. which she makes and then dips one end into dark chocolate.. to Gild the Lily as it were.
So go slowly and come back quickly.. for I'll be posting that one later this evening but now I must go as she is off with her bag of tricks to give Susan a pedicure.
GeeGee Parrot.
March 30th, 2015.
PostScript: Florence was her Grandmother, mother of Constance.
And here, just in time for you to get your Easter cooking act together and with no more froll-de-roll is a crackin' (those egg-the-pegs are still trying to roll in again) recipe for a sugar free dark chocolate mousse.
Make this delicious pudding the day before you want to eat it as it needs time to set and allow the flavours of the chocolate and liqueur to mix.
You will need either a proper bain marie or a small mixing bowl which will sit wedged into the saucepan. The pan should have hot water in it that does NOT touch the bottom of the bowl.
Tools:
Bowl, saucepan, wooden spoon, spatula, glass bowl or ramekins. Should serve 4.
Ingredients:
225 dark chocolate - NOT cooking chocolate - broken into small bits.
1 tablespoon of rum or another liqueur. Kirsh would be FAB as dark choc + cherries = slurp.
4 large eggs separated.
Cold water.
Method:
Place chocolate into the bowl together with 4 tbsp of cold water, put bowl on top of the hot water in the pan and allow the chocolate to melt slowly and then stir in the liqueur.
Let the chocolate mix cool and then beat the egg yolks in one at a time.
Whisk the egg whites until very stiff and add a good spoonful the chocolate mix to loosen it up a bit.
Then add the chocolate mix to the rest of the whisked egg whites and fold them together.
Pour the mixture into either a pretty glass bowl or ramekins and chill.
IT is, from the look on people's faces who have eaten it here, pretty tasty! We like tasty food in this house.
And so we are going to spread as much of it around the world by giving you, Dear Readers, some of our favourite recipes and so the very next tasty recipe coming your way will be Florence's recipe for Shortbread.. which she makes and then dips one end into dark chocolate.. to Gild the Lily as it were.
So go slowly and come back quickly.. for I'll be posting that one later this evening but now I must go as she is off with her bag of tricks to give Susan a pedicure.
GeeGee Parrot.
March 30th, 2015.
PostScript: Florence was her Grandmother, mother of Constance.
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