I’ll start by saying once again, sorry this post has taken me so long! I’ve been away again, this time California, and the sun is out, (finally, phew!).
Although most of my trip has been cooking I’ve managed to fit in some fun times and ‘research’ trips too, strictly work of course! So my American adventure started in New Orleans for a long weekend of eating, drinking and music, all three, New Orleans, we discovered, does reeeally well.
After New Orleans came New York, of course, my second home. More ‘research’ and catching up with friends. Now I’m in Orange County, California. Cooking lots, eating less. ;)
Next up San Francisco, then back to New York for a very special supper club in aid of Womankind Worldwide, a charity that works with women in both Mexico and Asia, the cuisine of the supper club.
The days here in California start with homemade breads, nut butters, granolas, fruits, nut milks, onto lots of healthy salads using different grains, pulses, tons of gorgeous fresh veg.. Then nights are all about grilling and dessert!
The recipe I’m going to share this time isn’t my own, but it’s one I’ve been going back to for years and is still a fave, (for me at least!). Yes it’s chocolate mousse, mmmmmm. This is Raymond Blanc, the legend’s recipe. The only thing I’ve changed is switching the caster sugar for coconut palm sugar, to make it that bit better for you, it has a nice caramelly taste too. Dark chocolate, whipped eggs whites, a touch of coconut sugar.. I’d almost call this a health food! :) Make sure you use at least 70% chocolate, and good quality, organic, happy hen free range eggs.
One thing I wanted to let you in on before the recipe. If you’re after a vegan chocolate mousse that, in my opinion, is just as delicious, light and fluffy as the below recipe I think I may have the answer.. But there’s a bit of a round about way of making it. The cashew chocolate ice cream that I posted about a couple of months ago somehow ended up in the fridge instead of the freezer one day, duh.. What’s amazing about cashew ice cream is it doesn’t melt! Instead what happened was the most incredible mousse was created! Airy and light, just like this one below. I need to experiment a little more with this new technique of mine, but we could be onto a winner! ;)
I’ll share some of my recipes from this trip with you soon but this little treat should keep you going for now.
Raymond Blanc’s Chocolate Mousse
170g 70% dark chocolate, roughly chopped
7 free range egg whites
pinch salt or squeeze lemon
40g coconut sugar
Melt the chocolate in a heatproof bowl, over a pan of simmering water ,be careful the base of the bowl doesn’t touch the water.
Place the egg whites and a pinch of salt in a large clean bowl. Whisk with an electric whisk until soft peaks form, add your sugar and continue whisking until firm peaks form. The whites should now be able to stand alone without the whisk, be careful not to whisk past this point or the egg whites will start to collapse.
Once the chocolate has melted, remove the bowl from the heat. Whisk one third of the egg whites into the hot chocolate quickly and vigorously until thick and well combined.
Fold in the rest of the egg whites using a spatula until all of the egg white has been incorporated into the chocolate. Be careful not to over mix, the more you mix the more air you’ll lose and the mousse will become dense.
Spoon the chocolate mixture into 4 glasses or a large bowl and set in the fridge for 2-4 hours. If you choose to use the large bowl you can scoop out to serve, making quenelles of mousse, use a cup of hot water to rinse your spoon and help make the mousse shape with the spoon.
Above the chocolate mousse is pictured with chocolate cardamom sauce, pomegranate and maple pecan. I also served it with strawberry puree and crushed pistachio. You can play around with the extras!
*the salt or lemon helps stabalise the egg white and prevent over whisking.
* If you can’t make it but would still like to donate to this great cause here’s the link! https://www.womankind.org.uk/