Chocolate Mousse Cups

10 Apr

Hello all! I’ve been doing a lot of baking recently and came up with these little gems…. Chocolate mousse served in tea cups with heaps of almond praline. The mousse recipe is none other than cooking queen Nigella Lawson’s, and it’s a really easy fast method, which tastes delicious. This dessert can be easily made in less than half an hour and will impress anyone! The only thing I have changed about this recipe is that I uses half milk half dark chocolate instead of all dark as I found it just a little too heavy with the praline. I also used single cream instead of double as its hard to find in Irish supermarkets, but use double cream if you can find it.

Almond Praline

  • 150 g caster sugar
  • 150 g whole almonds, with skin/unblanched

Method

In a heavy duty sauce pan/ frying pan , sprinkle the sugar on the base and then pour the almonds in on top of the layer of sugar. Place the pan on a medium/high heat until the sugar starts melting and caramelizing. It’s really important at this stage that you do not stir the mixture, as the sugar will crystalize. Instead, swirl the pan around, making sure the mixture is cooking evenly. Once the caramel has turn a deep amber colour take it straight off the heat and pour it on to a cold counter surface, with a sheet of parchment on top. Leave to cool while you’re making the mousse and once it has cooled, chop it into pieces, about the consistency of a rough rubble. 

Nigella’s instant chocolate mousse 

  • 150 g mini marshmallow(s)
  • 50 g butter
  • 125 g dark chocolate (minimum 70% cocoa solids) chopped into small pieces
  • 125 g milk chocolate chopped into small pieces 
  • 60 ml boiling water (from recently boiled kettle)
  • 284 ml double or single cream
  • 1 teaspoon vanilla extract

Method

  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
  3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  4. Pour into 4 large sized tea cups (the daintier the better!). Spoon a heapful of praline rubble on top and serve with a matching saucer and spoon then EAT! Mmmmmm……

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