At Chateau de Combecave on Friday night, it was the Bruce Family’s turn to cook. We did an osso bucco, fish stew and creamy polenta packed with parmesan, cream and parsley, and I made chocolate mousse for dessert.
The mousse was enhanced by the amazing quality of produce here, so the eggs, cream, butter and strawberries in this dish made it all the better. I also used Lindt 70% cocoa chocolate, as it costs little more than a euro per block here. Soo good. Here’s the recipe (serves 11)
LAUREN’S BOOZED UP CHOCOLATE MOUSSE
550g dark chocolate (I used Lindt. Do it.)
5tbsp Grand Marnier
1tsp vanilla extract
750ml thickened cream
3 tbsp caster sugar
9 eggs, separated
1 1/2 cups thickened cream
2 tsp vanilla extract
3 tbsp icing sugar
2 punnets strawberries
4 tbsp Grand Marnier or more
1 tsp balsamic vinegar
1 tsp vanilla extract
2 tbsp caster sugar
1. Place chocolate, butter, Grand Marnier and vanilla extract into a bowl over saucepan of simmering water. Stir until melted. Set aside and allow to cool for approx. 5 mins. Stir egg yolks in with metal spoon or fork until well combined.
2. Use an electric beater to beat cream until soft peaks form. Fold cream into chocolate mixture.
3. Use electric beater to beat egg whites until soft peaks form. Add sugar and beat until smooth. Fold into chocolate mixture.
4. Spoon mousse into 11 ramekins or little bowls. Allow to set by refrigerating until serving (please note: refridgeration may cause mousse to harden, so if making mousse only a few hours before, leave mousse out at room temperature. If making night before, take mousse out of fridge an hour before serving).
5. For the vanilla cream, beat cream until soft peaks form. Add vanilla extract and sugar until well combined and cream isn’t grainy. Spoon onto mousse before serving.
6. Marinate the strawberries in advance. Combine all strawberry ingredients and after at least an hour or two, spoon over mousse topped with cream just before serving.
Note: Strawberries are gorgeous spooned over ice cream as well.