| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A, Year, At, Ballymaloe |
10 |
servings |
INGREDIENTS
| 225 |
g |
Best quality dark chocolate; (find one with a |
|
|
; high percentage of |
|
|
; cocoa solids) |
| 24 |
|
Paper bun cases; (use 2 papers for |
|
|
; each chocolate case |
|
|
; to give extra |
|
|
; strength to the |
|
|
; sides) |
| 225 |
g |
Best quality dark chocolate |
| 15 |
g |
Unsalted butter |
| 150 |
ml |
Water |
| 1 |
tb |
Jamaica rum |
| 6 |
sm |
Or 4 large eggs |
|
|
Whipped cream |
|
|
Cocoa powder; unsweetened |
INSTRUCTIONS
CHOCOLATE CASES
CHOCOLATE MOUSSE
DECORATION
First make the chocolate cases. Melt the chocolate until smooth in a
very slow oven or in a bowl over hot water. Spread the chocolate
evenly over the paper cases with the back of a teaspoon. Check that
there is no 'see through' patches when you hold them up to the light
( it is a good idea to do a few extra cases to allow for accidents!).
Stand each one in a bun tray and leave to form in a cold place. Peel
the paper layers off carefully and set aside. Next make the mousse.
Break the chocolate into small pieces and put in a bowl to melt with
the butter and water over a low heat. Stir gently until melted and
completely smooth. Remove from the heat and leave to cool, then whisk
in the rum, if using, and the egg yolks. Whisk the egg whites and
fold them in. Beat for 5-6 minutes: this makes the mousse smooth and
silky. (Even though it sounds like a contradiction, the mousse
thickens as it is beaten at the end). Fill each chocolate case with
the mousse. Allow to set for 5-6 hours or overnight.
To serve: Pipe a rosette of softly whipped cream on to each mousse.
Sift a little unsweetened cocoa powder over the top and serve chilled.
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