chocolate mousse #2
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe for Dark
chocolate mousse comes
from Chef Jos Wellman, one of the top Chefs, who is based
in New Zealand. A visit to his extensive website
is well worth it if you need culinary help, especially
bearing in mind that he is training the next generation
of up and coming young chefs.
to make Dark
egg yolk 1 pc
bitter chocolate 250 gm
milk chocolate 50 gm
rum 100 ml
whipped cream 600 ml
the two chocolates together in a well rounded bowl
over a bain marie, and put to one side
another rounded bowl over the bain marie, beat together
the yolk and the egg until light and fluffy
in the rum and then fold in the melted chocolate
fold in the whipped cream and serve chilled.
quantity (add to taste)
meaning a whole one of