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Spiced chocolate mousse


coykiesaol

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Serves 6

Cooking Time Prep time 5 mins, cook 10 mins (plus setting)

Chocolate mousse

180 gm dark chocolate (54% cocoa solids), coarsely chopped

3 eggs, at room temperature, separated

¼ tsp each of ground cinnamon, ground allspice and chilli powder

225 ml thickened cream, lightly whipped

Hazelnut praline

100 gm hazelnuts, roasted and skins removed

100 gm caster sugar

1 Melt chocolate in a heatproof bowl over a saucepan of gently simmering

water, turn off heat and cool, add yolks and stir to combine, then add

spices. Add cream and fold through to combine. In a separate bowl, beat

eggwhites until soft peaks form, then add to chocolate mixture and fold

to combine. The mousse should be smooth and even in colour. Spoon into

six ½ cup-capacity moulds and refrigerate for 3 hours or until set.

2 For hazelnut praline, place hazelnuts on a baking paper-lined oven

tray. Combine sugar and 2 tbsp water in a small saucepan and bring to

the boil over medium heat for 5-10 minutes or until light caramel, then

pour over hazelnuts and cool completely. Coarsely chop.

3 To serve, scatter mousse with praline and serve immediately.

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This is real thread hijack - I do hope the OP doesn't mind too much.

OK debbie, you are obviously not a Londoner or you would know and love this treat - Especially if it was from Manze's Eel & pie shop in Peckham (is it still there?)

So the recipie I use came from Mrs Beeton Cookbook, the only cookbook my mother ever had!

It's been adapted a bit and is now metric but none of the quanties are critical

  • 1kg of eels (preferably freshwater eels but small sea eels can be used)
  • 1 large onion (peeled and chopped)
  • 1 bay leaf
  • 2 tbsp of vinegar (white wine vinegar or white pickling vinegar)
  • 1/2 lemon (juice only)
  • 1 large sprig of parsley
  • enough water to cover (around 700ml)

  • few whole black pepper corns

  • 1/2 tsp of sea salt
  • 1/4 tsp grated nutmeg (optional)

  • a few whole allspice
Take the heads off the eels and gut them (very little guts in an eel)

Do NOT skin or bone but cut into rounds 2-3 cms thick

put everything in a bowl and simmer for around 15 mins untill the eels are tender

Eels are naturally gelatenous so the is no need at all to add any gelatine

Pour eveything into a large (or several small) bowl(s)

Leave to cool and then put in the fridge to chill untill the jelly will set

Serve with bread and chilli vinegar - Marvellous

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Thank you Pierre. I am American and live in Santa Monica and although we have several local Brittish pubs, I've never seen this on the menu. However, I do try to be open minded about trying new things. The ingredients actually sound quite good. Maybe I'll give it a go and let you know how it turns out.
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