Picture by pAUL SHReeVe
rich dark chocolate mousse with mulled spiced cherries and brandy snaps chocolate mousse 1. Whip the cream to a soft peak, then refrigerate. 2. Combine the chocolate, butter, and, if using, liquor or coffee, in a metal bowl over lightly simmering water (bain-marie) stirring frequently until smooth. 3. Remove from the heat and cool until the chocolate is just slightly cooler than body temperature. 4. Once the melted chocolate has cooled slightly, whip the egg whites in a bowl until they are foamy and begin to hold shape. Then sprinkle the sugar and beat until soft peaks form. 5. Stir the egg yolks into the chocolate, then gently add one third of the whipped
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placesandfaces.co.uk | december 2013
cream. Fold in half of the whites just until incorporated, and then fold in the remaining whites, and finally the remaining cream. 6. Spoon or pipe the mousse into serving bowls.
Mulled cherries 1. Drain the cherries. 2. Place all ingredients except the cornflour in a saucepan, bring to the boil and simmer for a few minutes. 3. Slowly add a teaspoon of water to the cornflour until it thickens the liquid. 4. Slightly simmer again for 3 minutes on a low heat and then chill.
Brandy snap 1. Preheat oven to 180째C. Line a large baking tray with greaseproof paper. 2. Melt the butter, sugar, brandy and syrup in a saucepan. 3. Remove the pan from the heat and stir in flour and ginger. Set aside to cool. 4. Drop teaspoon sizes of mixture onto the baking tray and space wide apart. 5. Bake 6-7 minutes. 6. Meanwhile oil the handle of a wooden spoon, and place 2 tins (bridge) underneath. 7. When the snaps come out of the oven, leave for 1 minute so you can handle then place on the spoon and curl round spoon. Leave to cool then slid off.