If you are a regular reader, you’ve already read about my beloved Wednesday Baking.
Clearly, this was too good to be true - schoolwork is really kicking in (and piling up ridiculous quickly…) and my new school period starts already next week.
From now on my Wednesday morning will be spend with maths, physics and chemistry. Great. Definitely an improvement…(!)
My plan was to make something really spectacular, over-the-top and impressive for this last Wednesday Baking.
Something like a 20layercake or perhaps try to make my favourite macarons…
well, this plan failed rather badly as I - strangely - wasn’t at all in the baking mood. I just wanted to spend this last free morning in my pj’s curled upon the couch. Eat far too much kruidnootjes, spoon away something sweet and watch many, many Friends episodes…
Friends is the best. I even dare to say me and my sister are the biggest Friends fans ever - we have watched every episode approxiately a hundred times (and I can watch them at least another 100 times…) and just like baking, this is one of my favourite, most relaxing things to do.
The last few weeks however, I hadn’t have the time (or peace) to just sit down, do nothing and watch. You can understand this morning was really needed, and I happily relived Ross and Rachel’s drama story…
So this Wednesday Baking Day was really No Baking Day - just something easy, quick, really satisfying and with a good sugar kick was needed today.
The answer was Chocolate Mousse
Intensely chocolate flavoured, exactly sweet enough and delightfully fluffy, this recipe was great. Pillowy, velvety and melting wonderfully on your tongue, this was exactly what I needed.
My homework will just have to wait a little bit longer…;)
Chocolate and a big pile of friends episodes….
Could this BE any better? ;)
Bitter Chocolate Mousse (makes 8)
- 250g (9oz) good quality, bittersweet chocolate, chopped
- 30ml honey liqueur (or brandy)
- 25g (1oz/2 Tbsp) butter, cut into pieces
- 4 eggs, separated
- 90ml (6 Tbsp) whipping cream
- 45g (3 Tbsp) sugar
- whipped cream, some chopped hazelnuts and cocoa powder to decorate.
1. Place the chocolate and 4 tablespoons (60ml) of water in a medium saucepan. Melt over low heat, stirring until smooth. Remove pan from heat and whisk in the liqueur and butter.
2. With an electric mixer, beat the eggs yolks until thick and creamy, then slowly beat into the melted chocolate until well blended. Set aside.
3. Whip the cream until soft peaks form and stir a spoonful into the chocolate to lighten it. Fold in the remaining cream.
4. In a clean, grease-free bowl, using an electric mixer, beat the egg whites until frothy. Sprinkle over the sugar and continue beating until the whites are stiff and glossy.
5. Using a large metal spoon, stir a quarter of the egg whites into the chocolate mixture, and then gently fold in the remaining whites until just combined.
Gently spoon into 8 individual cups and chill for at least 2 hours until set and chilled.
6. Scoop a big spoon whipped cream (beaten with a tablespoon of sugar) on top, sprinkle some chopped hazelnuts on top and lightly dust with cacao powder.