Many years ago I was a waitress at the Longhorn Steakhouse in Birnam (Johannesburg). One Saturday night a middle aged couple came in and would not sit at the open table in my section as they were always served by Abe. After an half hour wait the husband convinced the wife to take the table and I must have done something right. When they left she told me they would be back on Monday with their son as they wanted to introduce me to him. Lo and behold, on the Monday night in they came, with a very good looking 30ish year old and their two grandchildren. Dov and I hit it off straight away and we ended up dating for quite some time. One night we had a mini dinner party, the two of us, my best friend at the time, and his best friend. My responsibility for the evening was chocolate mousse. It was a huge success. Funnily enough, I cannot remember what else we ate that night but we chatted, and laughed and drank loads of whisky and red wine. I still think of Dov and his boys and hope wherever life took them they are happy and loved.
- 200g dark chocolate – I used Canderel sugar free chocolate
- 200g dairy milk chocolate – I used Canderel sugar free chocolate
- one pinch salt
- 2 pinches Chinese 5 spice powder
- 8 drops peppermint essential oil – you can use a teaspoon of peppermint essence, or a 35g bar of peppermint crisp chocolate
- 6 eggs separated
- 6 teaspoons castor sugar – I used fructose
- 250mls cream
- fresh mint to garnish
- melt the chocolate with the salt and the 5 spice over a bain marie
- if you are using a peppermint crisp bar, melt it with the chocolate
- remove from the heat and add the essential oil (or the essence)
- beat the egg yolks until fluffy
- beat the egg whites with the castor sugar until stiff
- beat the cream until firm
- fold the egg whites into the cream
- add the melted chocolate to the egg yolks and stir in quickly
- slowly fold in the cream and egg white mixture
- place in the fridge to set and serve with the fresh mint as a garnish
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Click on the links for conversions and notes.
ps – I served these with meringues that I blinged up with green glitter which was a gift from Cindy.
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