I went looking for a recipe that I could make for a romantic dinner that would be easy and something I could adapt to my own style of cooking. It took 20 minutes to make and a few hours to set in the fridge and it was complete. It’s luscious and delicious, and definitely something I recommend trying on that special occasion. My recipe is for two large martini glasses, but you could easily stretch to four small.
1 100g Lindt 90% cocoa bar
300ml double cream (I used Elmlea double light cream, with less calories/fat)
2 egg yolks
2 tbsp. caster sugar
1 tsp. vanilla
1 tbsp. Baily’s liquor or liquor of your choice (optional)
Couple handful of raspberries or berries of your choice.
On a clean cutting board shave all of the cocoa and place in a bowl.
In another bowl beat half of the cream until stiff peaks.
Heat remaining cream until ALMOST simmering – DO NOT BOIL/BURN.
In another bowl mix egg yolks and sugar until fluffy.
Pour some of the hot cream into the egg yolks to temper.
Next pour all of the tempered egg yolks and sugar back into the remaining heated cream to create custard.
Cook for about 2 minutes on very low heat.
Next pour the custard through a sieve onto the shaved cocoa and stir until completely melted and creamy.
Fold the whipped cream in.
Add some berries to the bottom of the martini glass.
Pour half the mousse on top of the berries and then top with berries.
Place in the refrigerator for a couple hours to set. Enjoy!