I will make plans my lovely. I have a fairly free month.
It is my birthday this month.
Blimey, that description sounds so sexy.
[quote=āLongdogs, post: 1506835ā]
Did you remember that or are you reading it from an empty wrapper.[/Q,UOTE]
Oh I see.
Ugh ā¦ I find chocolate far too sweet now.
Years ago I was a real addict. Iād regularly eat 4 or 5 bars every day ā¦ 
I even used to have two bars of chocolate for my breakfast.
Mr M used to ask the local newsagent to buy in a whole box of Creme eggs at a time.
Good, grief Morti you were a chocoholic. Plain chocolate is less sweet.
Morty I have a pal who has a giant size bag of Maltesers every night for her main meal Iām sure that canāt be healthy but she seems healthy enough.
Chocolate isnāt my thing Iām more of an allsorts gal 
Do you not like chocolate cake summer?
Well I wouldnāt say no but its not something I would order in a restaurant,
Too expensive in a restaurant anyway. But I do like a small cupcake with chocolate on top.
Iām not saying I would turn down chocolate Sweetie but it just choccy isnāt my favourite thing
All the more for me then.
I do have cravings at times.
I make a killer Chocolate Mousse, but I donāt imagine anyone would be interested in anything that mundane ?
oh you old fairy you!
ooh dear SP you do know my favorite topic about body painting donāt you?
mousse - hasnāt got any meat in it has it ?
Silly boy. Of course not.
Yes please Bakerman.
Gummy is joker a very funny joker.
I think the Everly Brothers knew him.
wot abute vajazzling on chocolate coated neck of lamb?
CHOCOLATE MOUSSE #1
6 ounces (170 gram) bitter-sweet chocolate
4 TBLSP unsalted butter. room temp
pinch of salt
1 TBLSP of brandy or light rum or strong coffee or orange flavored liqueur
4 large eggs . separated
2 TBLSP super-fine sugar
1/2 cup heavy whipping cream , plus extra for garnish if desired
1.) using a glass dish, melt chocolate in microwave for 2 minute on low temp
2.) Wisk butter into choc, 1 tblsp at a time, repeat until butter is used up.
3.) Add flavor of your choice: brandy, coffee etc
4.) add salt and stir until very well incorporated.
5.) Wisk in egg yolks one at a time, being sure to fully incorporate each time.
6.)Place a metal bowl over slightly simmering water and stir egg whites until warm (about 2 minutes)
7.) Remove pan from water and beat until soft peaks form. Raise mixer speed to high and slowly add sugar. Beat to stiff peaks.
8.) Lightly FOLD beaten egg whites into the chocolate. Gently FOLD remaining egg whites into the chocolate until fully incorporated.
Set aside.
9.) Whip heavy cream to soft peaks; gently FOLD whipped cream into the choc/egg white mixture.
10.) Spoon into tulip glasses.
11.) cover and chill at least 2 hours
12.) top with additional whipped cream if desired.
13.) serve cold
Is superfine sugar what we would call icing sugar ? A soft white powder with no granules?..I suspect it is.
Your recipe sounds lovely 
might be nice with a small side order of sweet black cherries.
No. Super-fine sugar is regular sugar but finely ground.
I believe it is what we would call āCastor Sugarā, Summer.
