So here is what I’ve made to get myself un-stuck: chocolate mousse. This is not what you think about mousse. It's not light and airy: unadulterated chocolate and sweet cream – this recipe makes one magical mousse.
recipe adapted from a variety of sources
*use organic and good quality where possible – makes a big difference!
50g dark chocolate (85%)
100g dark chocolate (70%)
150ml cream (35%)
2 egg yolks, room temperature
2 tbsp honey (depending on desired sweetness)
1 tbsp dark cocoa powder
First place chocolate and 50ml cream in a bowl placed above simmering water (make sure bowl doesn’t touch water). Stir until melted. Take off heat and leave aside. In a separate bowl place rest of cream and 1 tbsp honey, and whip until stiff peaks formed and place in fridge to keep cold. Next, place egg yolks and 1 tbsp honey in a bowl above (again, not touching) simmering water and beat until lighter in colour and larger in volume – about 5-10 minutes*. Make sure not to overheat egg yolks – don’t want to scramble them! Take off heat and add melted chocolate mixture. Take out whipped cream and gently – really gently! – fold into chocolate mixture. Place into serving cups and refrigerate for 3 hours or until set. Take out and sift with cocoa powder. Enjoy!
*When you beat egg yolks in a bowl over simmering water you are essentially cooking the egg yolks (often because this is safer than raw). Sabayon is the name of a basic beaten egg yolk and is a dessert by itself (often dessert wine/marsala is added). Basically egg yolks are beaten with sugar until light and fluffy.