recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
(9 1/2oz) dark chocolate, chopped
300ml (1/2 pint) carton double cream
2 tablespoons rum
4 egg whites
1/3 cup castor sugar
1/2 cup thickened cream, extra
chocolate until finely grated.
cream to just below boiling point, gradually
add cream to chocolate while motor is operating;
add rum, process until smooth.
chocolate mixture to large bowl.
egg whites in small bowl with electric mixer
until soft peaks form, gradually add sugar a
tablespoon at a time, beating well after each
egg white mixture through chocolate mixture
in two lots.
extra cream until soft peaks form, fold cream
through chocolate mixture.
mousse into serving glasses. Refrigerate mousse
several hours or overnight.