A super quick and easy dessert that still looks pretty fancy, this rich and deep chocolate mousse is a perfect after dinner dessert to enjoy. Decadent without being heavy, you can enjoy this sweet treat with a little less guilt (and dark chocolate is good for you, remember??).
Oh, hello there, dear readers. Remember me? Lil ole Abida, of The Red Lychee? I won’t hold it against you if you have to search the depths of your memory. It has indeed been a very long while and as before, I’m not quite sure where the time has gone. I can reassure you slightly though that I have not been sitting around.
There’s been lots of changes going on, not least with us relocating up to the Midlands. It’s been a rather whirlwind, manic and stressful affair and I feel that I’m only starting to settle in some 8 weeks after. The first couple of weeks were lived without any kind of internet connection (which was super painful for a begrudgingly wifi dependant gal as myself) and minimal furniture.
The task of learning a new city (my 3rd in about 5 years) was daunting at first but we’re slowly getting there. There still remains a lot to be done, more transitions and changes to come for us all and though sometimes it does feel like an uphill struggle to just keep your head above the water, I know we will get there eventually, in sha Allah.
Amongst all of that, blogging was put firmly on the backburner. There was a point where I was thinking of just deleting this blog altogether as I just didn’t think I would get time to update it very often. But something always kept me back (not just because of the technical hassle part) but a nostalgic feeling of knowing that this blog has documented not only my development as a foodie and a cook (I’ve gone from not being able to bake for toffee to people wanting to buy baked goods from me, guys) but also my growth as a person and my forays in ‘adulting’. Some things still haven’t changed though, I’m still a total klutz in the kitchen, burning food, myself, spilling things, so there’s some continituity. Also, it is really heart warming to log in every few months and see comments from readers who are enjoying the blog and the recipes posted on here.
So for the time being I’ll leave the blog here and update when I can, however sporadic it may be.
Today I just decided to go and post something on the blog. Literally today. Usually, I’d spend days planning a post, deciding a recipe, taking the pictures, editing, writing and then finally posting. Even though I am always in the kitchen, the whole food blogging process can be a bit off-putting at times, so much so that I just kept delaying it for months. But today on this cold and dark November’s day, I was like, I’m going to stop delaying and just go for it. Doesn’t have to be perfect. So I grabbed some ingredients this morning, whipped up a quick and cheerful dessert, took some pictures, edited in about 5 minutes and started typing up this post. It’s been so long that all the pent up thoughts in my mind have spilt out across my keyboard in a glorious and soothing rhythm. Hey ho, amazing what’s possible when you put your mind to it.
Now to the actual part about the recipe (sorry if you had to force yourself to read through the boring part). Chocolate mousse is one of those easy desserts that I’ve been wanting to make for ages but never seemed to go around to. I was drawn to it due to the lack of refined sugar involved in the recipe and the benefits of dark chocolate (yes, I am going to cling on to that fact). I used a small batch recipe from the Nigella.com website that was quick and easy. My only gripe was that I felt it unneccessarily used too many bowls, whereas I’m all about minimal washing up. To make it a tad healthier, I also used coconut sugar instead of the caster sugar. I finished it off with a dollop of leftover whipped cream, some chocolate shavings and a sprinkle of coconut sugar. I’m super looking forward to enjoying this later on tonight and judging by how it tasted when I gluttonously licked the bowl clean, I am in for a real treat.
- 100 grams good dark chocolate (at least 70% cocoa)
- 1 medium egg (separated)
- 125ml cream (plus some more for garnishing)
- 2 tablespoons coconut sugar
- Melt chocolate in bain marie and let cool.
- Stir in double cream and then yolk until it all comes together smoothly.
- Add in the coconut sugar until fully mixed. You can add more if it is not sweet enough for your taste.
- Whip up egg whites in a separate bowl until stiff peaks form.
- Gently fold in the egg whites until fully incorporated and no white bits remain.
- Spoon into cups/moulds and then refrigerate from 3 hours to overnight until set.
- Whip up about 50ml of double cream and spoon on top of mousse.
- You can reserve some of the dark chocolate and shave it or grate it to use as garnish.
- Sprinkle with a pinch of coconut sugar
- If you don't have coconut sugar, the original recipe uses only 2 tsp white sugar