Anything and everything Chocolate

[d00d]

@Morticia

Ugh … I find chocolate far too sweet now.
Years ago I was a real addict. I’d regularly eat 4 or 5 bars every day … 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.

Ms d00d likes the dark bitter stuff. Those creme eggs are at the yukky end of the scale.

[summer]

@Silver Tabby

I believe it is what we would call ‘Castor Sugar’, Summer.

Ok thank you…you can probably tell I’m not such an informed cook

[Sweetie_pie]

@bakerman

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

Thank-you Bakerman.

[bakerman]

@Silver Tabby

I believe it is what we would call ‘Castor Sugar’, Summer.

Absolutely correct !

[Morticia]

@d00d

Ms d00d likes the dark bitter stuff. Those creme eggs are at the yukky end of the scale.

They can get a bit sickly.
Actually, if pushed … I don’t mind a cube or two of a nice dark chocolate.

[Bratti]

@Uncle Joe

And This:

https://www.choccywoccydoodah.com/cakes.html

It’s drool worthy.
It would be my hang out

[Bratti]

@bakerman

No. Super-fine sugar is regular sugar but finely ground.

@Silver Tabby

I believe it is what we would call ‘Castor Sugar’, Summer.

@summer

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.

Thanks for the recipe and info. I did not realize this and I’ve never in my life made chocolate mouse but I’ve always wanted to

[Longdogs]

My recipe for Chocolate Mousse.

1. Go to Sainsbury’s
2. Buy it

[d00d]

There’s and interesting shop in London’s Brick Lane

Dark Sugars

and a nice display of Truffles

[bakerman]

@Bratti

Thanks for the recipe and info. I did not realize this and I’ve never in my life made chocolate mouse but I’ve always wanted to

The key to success of any mousse is learning how to properly fold. Folding is VERY different from stirring or whipping.

There is plenty of info on FOLDING technique on google.

Just google, “Learning how to fold in egg whites”

[Sweetie_pie]

@d00d

There’s and interesting shop in London’s Brick Lane

Dark Sugars

and a nice display of Truffles

I shall be going there next visit.

[bakerman]

Chocolate mousse #2

This mousse does not use egg whites and is less fluffy than the previous mousse.

4 large egg yolks

4 TBLSP of sugar

2 cups heavy whipping cream

8 ounces bitter-sweet chocolate (170 gram)

1 tsp pure vanilla extract

1.) In a medium saucepan , whisk together eggs yolks, 2 TBLSP of the sugar, and heavy cream.

2.) Cook over medium-low low heat, stirring constantly, until mixture coats the back of a spoon and leaves a “track” when a finger is run across it. this takes 3-4 minutes. DO NOT BOIL !!!

3.) remove from heat; whisk in the melted chocolate and vanilla. Cover with plastic wrap touching the mixture. Chill until cool.

4.) Use an electric mixer and beat cream with the remaining 2 TBLSP of sugar until stiff peaks form.

5.Using a rubber spatula, carefully fold 1/3 of the whipped cream into the chocolate mixture. Then gently fold the remaining whipped cream into the chocolate mixture.

6.) Spoon into serving dishes. cover, and chill at leat 1 hour before serving.

7.) remove from refrigerator 1 hour before serving.

[Sweetie_pie]

That is another lovely recipe.
Thanks.

[Jaybay]

I have discovered the delights, or should I say acquired taste, of 100% chocolate. It was difficult but worked up from 80% and now eat nothing but 100%. It was hard work but as I don’t eat sugar it is the only way I can have chocolate.

[Longdogs]

@Jaybay

I have discovered the delights, or should I say acquired taste, of 100% chocolate. It was difficult but worked up from 80% and now eat nothing but 100%. It was hard work but as I don’t eat sugar it is the only way I can have chocolate.

I can imagine it was difficult. I find 80% is verging on the bitter.

[d00d]

100% chocolate :shock: Ms d00d will love the sound of that.

How does one get their hands on it? Is it legal? Who’s your dealer?

;-)

[Sweetie_pie]

It is very expensive chocolate.
I will find a link later.

[TessA]

I just got a box of Dairy Box from some visitors! Yum.

[Sweetie_pie]

@TessA

I just got a box of Dairy Box from some visitors! Yum.

How lovely.

I just ate…

[Longdogs]

@d00d

100% chocolate :shock: Ms d00d will love the sound of that.

How does one get their hands on it? Is it legal? Who’s your dealer?

;-)