karohemd: by LJ user gothindulgence (Mousse)
Raymond Blanc's Chocolate mousse is pretty much how I make it with the difference that I use raw cane or demerera sugar instead of fructose and I use a few of the yolks because I have no way of using them otherwise and throwing them away would just be wrong.
However, as I've discovered from the last batch I made, I should really use even more eggs than I used to. I've now increased it to 6 eggs to 100g of choc which is roughly the same as Raymond's and it was the fluffiest yet. If I left out the yolks, it would be even fluffier. Hm, must find a way of making something with yolks at the same time.  Any ideas?
karohemd: (Chef)
So on Saturday I finally managed to cook the three course meal I had promised as a birthday present. I guess we're living too busy lives. So here we go:

Robin's Birthday Menu
by [livejournal.com profile] karohemd

  

Prawn Risotto
Tiger Prawns cooked in garlic and pimentón on a base of Arborio risotto, finished with truffle oil
•••
Pan-fried Duck Breast
red wine reduction, potato dauphinoise, rocket salad
•••
Dark Chocolate Mousse
mixed berries

Bad photos )
karohemd: by LJ user gothindulgence (Koch)

I can't remember who asked for it but you can find it here.
karohemd: by LJ user gothindulgence (Koch)
As several people have asked me, here's the recipe:

2 100g bars tesco finest dark Swiss chocolate 72% (or other at least 70% choc)
6 fresh large organic free range eggs
3+ tbsp granulated sugar, to taste

Separate the eggs, beating the yolks with the sugar and the whites to stiff peaks.
Melt the chocolate in a baine-marie (or similar contraption, i.e. a heatresistant bowl over a saucepan with almost simmering water), stirring until smooth.
The next step is the only tricky bit. Stir the egg yolks into the chocolate in a constant stream very quickly so you don't end up with scrambled eggs, add a generous spoon of the egg whites and stir to loosen the mixture and then gently fold in the rest of the whites bit by bit.
Cover with clingfilm and let it set in the fridge (about 2-3 hours should do it, doing it the night before works as well).

As simple as that. :o)

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