My parents have been so wonderful to us ever since we told them we wanted to move to BC. We are truly blessed to have them in our lives, and I am so glad to be back in BC and near them again. Now that we are in our house here in Kamloops we have issued a standing invitation to them for Sunday night dinner. To our horror delight they've accepted and this past Sunday was our first dinner with them.
I was going crazy trying to figure out what to make. Does that ever happen to you? I always have tons of recipes and ideas in mind for dinners until it actually comes time to plan, and then I can't think of anything. That happened this time too, until I grabbed one of my favorite books, Feast by Nigella Lawson. She's got a chocolate mousse cake in that book I've been wanting to make for ages. But I still haven't found my springform pans, so I made some changes and turned it into individual servings of mousse with meringue instead.
Chocolate Rum Mousse
makes 4 delightfully large servings
mousse
200g chocolate, chopped into pieces
50 ml rum
3 tb maple syrup
250 ml whipping cream
additional whipping cream for serving
Melt the chocolate with the rum and syrup in a double boiler until smooth. Remove from heat and let sit for 5 minutes. Whip the cream until it is barely at the soft peak stage. Fold the cream into the chocolate in 4 batches. Spoon into 4 dishes or cups. Cover with plastic wrap and refrigerate overnight.
meringue - you can make this the day before, with the mousse, or a couple of hours before serving.
1 egg white
50 g sugar
2 tsp cocoa powder
Whip the egg white until frothy. Slowly add the sugar until the whites are at stiff peaks. Blend in the cocoa until smooth. Preheat the oven to 350'. Spread the meringue on a parchment lined baking sheet into a rough rectangle, 6" by 12". Bake at 350 for 15 minutes. Let cool completely.
When you are ready to serve dessert, remove the mousse from the fridge. Whip the extra cream with some sugar and vanilla, and spoon onto the mousse. Crumble the meringue into small pieces and sprinkle over the top of the mousse and whipped cream.
Serve straight away.
No finished pictures, the camera crapped out once and for all. I couldn't even do a re-creation picture as we gobbled that dessert down in 3 seconds. But it was good. And pretty too.
I was going crazy trying to figure out what to make. Does that ever happen to you? I always have tons of recipes and ideas in mind for dinners until it actually comes time to plan, and then I can't think of anything. That happened this time too, until I grabbed one of my favorite books, Feast by Nigella Lawson. She's got a chocolate mousse cake in that book I've been wanting to make for ages. But I still haven't found my springform pans, so I made some changes and turned it into individual servings of mousse with meringue instead.
Chocolate Rum Mousse
makes 4 delightfully large servings
mousse
200g chocolate, chopped into pieces
50 ml rum
3 tb maple syrup
250 ml whipping cream
additional whipping cream for serving
Melt the chocolate with the rum and syrup in a double boiler until smooth. Remove from heat and let sit for 5 minutes. Whip the cream until it is barely at the soft peak stage. Fold the cream into the chocolate in 4 batches. Spoon into 4 dishes or cups. Cover with plastic wrap and refrigerate overnight.
meringue - you can make this the day before, with the mousse, or a couple of hours before serving.
1 egg white
50 g sugar
2 tsp cocoa powder
Whip the egg white until frothy. Slowly add the sugar until the whites are at stiff peaks. Blend in the cocoa until smooth. Preheat the oven to 350'. Spread the meringue on a parchment lined baking sheet into a rough rectangle, 6" by 12". Bake at 350 for 15 minutes. Let cool completely.
When you are ready to serve dessert, remove the mousse from the fridge. Whip the extra cream with some sugar and vanilla, and spoon onto the mousse. Crumble the meringue into small pieces and sprinkle over the top of the mousse and whipped cream.
Serve straight away.
No finished pictures, the camera crapped out once and for all. I couldn't even do a re-creation picture as we gobbled that dessert down in 3 seconds. But it was good. And pretty too.
6 comments:
I have a love hate relationship with Nigella's recipes. Her main dish recipes never quite live up to their picture/recipe but her dessert recipes are always spot on.
Anything that combines rum and chocolate pretty much so has my vote!!
I am the same way - I stock pile recipes, but then when an opportunity comes to make things, I forget all of the recipes I have found. I was to organize the food for my sister in law's bridal shower a few months back, and my mind went blank and I couldn't remember any of the appetizer recipes I had been wanting to try. Oh well...
Ditto, the mind blank is terrible!
That meringue bit sounds really intriguing and well, the chocolate that will make me follow! The mind blank . . . that makes me wonder if there is a gene and there's really nothing to be done about it.
Me too!!! And then how about when you go through your stockpile of recipes and not one of them sounds good when you need something to make.. but you printed/copied/bookmarked them at one time because they sounded HELLA GOOD. Or is that just me?
Mousse looks more than good.. and so easy! I will be making this for sure. :D
xoxo
Sara, darling ~ I have made Nigella's chocolate mousse cake, and it turned out really well. I took it to a dinner party, but we were too full to eat it. So, we had it for breakfast with coffee!!
Your rum and chocolate mousse looks really voluptuous. I love rum or brandy with chocolate.
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