The worlds most decadent, fudgy chocolate mousse

The roles seem a little confused in the local blogging scene; Duncan is cooking and Jack is baking... well kind of.

This recipe is from the inspiring Culinaria series; European Specialties book.
I first made it a few years ago and have even shared the recipe with a close group of friends, but it comes with a condition, I have to know that they are fairly good cooks first. Why you ask? Well this mousse is really tricky, not just a little bit, but really tricky. I have stuffed it up many times and ended up with decadent chocolate truffles, instead of the worlds most decedent, fudgy mousse.

The trick is you need to follow the steps to a tee, in that order, no mucking about, and really trust me in that no chatting is also a requirement. PDC knows there must be absolute silence at the critical moment.

Now that you are adequately intimidated, I need to tell you why you should make this chocolate mousse, the title I have given it doesn't even tell you half of how amazing this mousse is.
You really must try it for yourself.



The Worlds Most Decadent, Fudgy Chocolate Mousse
I usually make half this recipe, as it is plenty of chocolate love to have in a two person house.
I use large eggs, and for a half portion 2 yolks and 3 whites works fine.
Make sure you allow at least an hour in the fridge for it to firm up before eating.

300g bitter chocolate - I get great results with Lindt 70%
4 egg yolks
130g sugar
50ml cream - I use the thick pure cream with a high fat content
250g egg white

Melt the chocolate gently in a bowl over simmering water or a double boiler
At the same time beat egg yolks until frothy, with 2 tbsp of the sugar
Stir in the cream
Sh!!...Now the critical stage...
Remove the melted chocolate from the heat and mix together with the egg yolk and sugar mix
Mix quickly to combine, it should be fairly soft, if not your chocolate was too cool and now you have a nice chocolate truffle mix... :)
If its all going to plan for you, then well done!
Beat the egg whites with the remaining sugar until stiff
Gently fold through the chocolate mix in batches, keeping as much air in the mix as possible
Pour into individual serving bowls or one larger bowl and chill

I love this mousse served with cassis macerated strawberries.
Buy the smallest ripest strawberries available, toss with a couple of teaspoons of pure icing sugar and a generous glug of cassis. Leave to seep for half an hour.

I hope you do try this mousse, it is an absolute hit whenever I serve it to friends. Being rich it's great as a small sweet taster after an extended meal.

Fruit Jellies

Aren't these little fruit jellies the prettiest things. They are from a new city store David Medlow Chocolates at 26 Howey Place.
The bit I loved best was that they taste BETTER than they look. My favourite is the green apple, or was it the mandarin, actually perhaps it was the lychee...
Jack

Warm, sticky chocolate rugelach

This morning, after a couple of laps around the tan, my tummy was beginning to rumble and fresh bagels where on my shopping list on the way home. I popped in to Glicks on Carlisle St and was excited to see the queue wasn't as long as it can often be, but it was just long enough to watch groups of teenage boys eagerly scrabbling over trays of chocolatey pastries. When I had secured my soy and linseed bagels I pucked up the courage to ask about them, I was told that they were rugelach and that I better get some. So I did, and they were warm! My PDC in the car and I scoffed one down as we drove home. Very happy, but thank goodness for the run prior!
Jack