Chocolate Mousse recipe help ...

[RubySlippers]

Mine is never right

Always a bit "runny"

does anyone have a foolproof recipe and if possible, chocolate orange would be fab

TIA

[BlingLovin]

Gu. Honestly. Have never managed to make it without a) getting bored and b) screwing it up. Would be interested in proper recipe, but tempted to stick to desserts fridge at Waitrose for Gu. It's a special treat.

[RubySlippers]

LOL!

i really struggle with mousse -

someone out there must be able to help

[bellavita]

this is good

I make these little chocolate pots and either put them into a small coffee cup or a small wine glass (have some wine tasting ones that are just the right size) and pipe some whipped cream on top.

To make it more moussey like, in his book, Jamie suggests whipping up the left over egg whites and folding this in at the end.

Have done both - ie. with and without and both work perfectly well. I always make mine the day before the event.

[bellavita]

oh, I forgot to say I use half milk and half dark chocolate so it is not as bitter.

[fruittea]

This works for me - and I've more frequently left out the tequila and chilli than included it, and not bothered with the cream either.

Tequila, Chilli and Chocolate Mousse
By Merilees Parker
Serves 4

Ingredients
50g unsalted butter
1 tbsp mild chillies
150g/51/2 oz good quality dark chocolate
2-3 tbsp 100% Green agave tequila, add enough to taste
3 free-range eggs, separated
3 tbsp caster sugar
200ml Jersey cream

Method:

1. Melt the butter with the chillies and leave in a warm place to infuses for at lest half an hour. Then pass through a sieve.

1. Place the chocolate in a large Pyrex bowl over a pan of gently simmering water. Allow it to melt before slowly add the butter and then the tequila. Remove from the heat and then fold the egg yokes one by one.

1. Whisk the egg whites until they form soft peaks, then add the sugar and whisk until the mixture is really glossy. Fold really carefully into the chocolate mixture to retain as much air as possible.

1. Spoon into four tall glasses and place in the fridge to set for at least two hours.

1. Just before serving very loosely whip the cream and top each mousse a quarter of it, serve immediately.

[RubySlippers]

thank you both

adding alcohol sounds GOOD!

i really like chilli and chocolate in a weird way ...

[fruittea]

bet you could do it with Cointreau...

[Bluebutterfly]

Mmmmm, both recipes sound good Bella and Fruit!

Sorry to hijack Ruby, but does the chilli tequila taste good Fruit (or do you remove it because you dislike it?)

[RubySlippers]

am sure you could use cointreau

i once went on a chocolate making course and made chilli chocs - they were unusual but delicious ...

[fruittea]

It's really good. Have left it out when I've been catering for the whole family and can't be bothered to do separate batches, that's all. Which is most of the time!

[fruittea]

I made chilli chocolate muffins once. Was a bit nervous about adding too much and made them too mild. Must try again.

[BlingLovin]

O.M.G. Tequilla and chocolate in ONE dessert. Two of my favourite things. Am feeling tingly. Warm. Excited. This is worrying. Fruittea, I think I love you!

[Bluebutterfly]

I am going to make the chilli chocolate one next week methinks (ds away, early anniversary dinner for dh and me!)

[RubySlippers]

chilli muffins - divine!

[BlingLovin]

Thanks ruby



But am stopping at tesco on way home tonight.....

[BlingLovin]

Just one question - I only have one of those hand beater things - with the blade. Can I whisk egg whites with that?

[bellavita]

If you are stopping at Tesco on your way home - you can pick up a hand held electric mixer for about £4.

[BlingLovin]

Okay then... I'm all set. Yummy!