Easter is nearly here and we want lots and lots chocolate!
Inspired by "Giallo Zafferano" a popular Italian recipe website, I have made this rich chocolate mousse decorated with fresh cream and red fruit... so luscious!
I have used a small bowl to get a round shape but you can make this using an egg shaped plastic mold to make it perfectly in theme with Easter.
This is a very straighforward dessert, you just need to be careful when you remove it from the mold. After making it it needs to go in the freezer for at least 2 hours so it can solidify well; afterwards you need to dip it in a bowl filled with hot water to ease the mousse out of the mold.
I have found that it is nice served with some biscuits like shortbread or crushed amaretti as the mousse itself is quite rich.
You could also serve it without the fruit and with crushed amaretti cookies instead with a generous drop of Amaretto di Saronno liquor...for a touch of luxury!
I am having friends for lunch this Easter so I am planning a fresh spring menu for my guests. Looking forward to it!
- Prep Time : 25 minutes
- Cook Time : 10 minutes
- dark chocolate - 150 g - 7/8 cup
- fresh double cream - 300 ml - 10 fluid oz
- full fat milk - 400 ml - 13 fluid oz
- sugar - 120 g - 1/2 cup
- flour (sieved) - 70 g - ⅔ cup
- orange or vanilla essence - 1 tsp
- butter - 100 g - slightly less than 1/2 cup
- For the decoration:
- fresh double cream - 250 ml - 8 fluid oz
- fresh red fruit (strawberries, blueberries, raspberries) - handful of each
Chop the chocolate into pieces
Put the milk with the flour in a bowl and with a fork mix it well to remove any lumps. In a sauce pan add the cream and the mixture of milk and cream passed through a mesh strainer in order to remove any lumps. Bring to a boil over a gentle heat, add the butter, the sugar and the vanilla or orange essence.
When it reaches the boil add the chocolate and let it melt for a couple of minutes whist stirring all the time. You should have a smooth and silky texture.
Pour it in a wet small bowl of the capacity of 1 Litre or 34 fl oz and level it well on top. Let it cool down then cover it with cling film and put it in the freezer for 2 or maximum 3 hours.
Dip the mold in a bowl filled with hot water and leave it in for a couple of minutes (how long it depends which type of mold you are using and how thick it is).
Cover the mold with a round plate and turn it upside down. It might take a few attempts for the mousse to be released, if it does not come out, leave it in the bowl with the hot water for a little longer.
Whip the cream and with a piping bag decorate the cake. Decorate with the fruit as well. Store in the fridge in a food container for a maximum of 3 days.
This is not suitable for freezing.