I don't eat scallops and none of my household eats steak, but would you believe it - we all eat chocolate mousse!! I am referring to Gordon Ramsay's Cookalong Live, which was shown on Channel 4 last Friday, and had people running to the shops to buy the ingredients.
OK, so I cheated and made the chocolate mousse earlier in the day before the show was aired. I thought the boys would enjoy eating it while the show was on, and I'm not about to be messing around in the kitchen that late at night anyway - on the other hand, it was chocolate...
It was the first Gordon Ramsay recipe I have ever made and I thought the mousse was so-so. It had crème fraiche in it, which wasn't to my taste, but I really liked the addition of the Crunchie bars and will keep that in mind for future desserts!
This is my entry for this month's Sugar High Friday, being hosted by CandyRecapper, and the theme is to make something with store-bought candy in it, hence the Crunchie.
Gordon Ramsay's Chocolate Mousse
250ml crème fraiche
284ml double cream
25g icing sugar, sifted
1-2 tbsp coffee liqueur (optional)
2 chocolate covered honeycombs, 40g each (frozen for 10 minutes)
Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liqueur and stir to combine.
Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. (I just bashed them gently with a rolling pin through the wrapper).
Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve. (I saved a couple of spoons of the cream to go on top of the mousse - done!)
Lava Lamp Update
The new lamp is in place and is even 'more awesome' than the one I broke - this one is a traditional shape with red lava. Cappuccino muffins are on the menu again.
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