I am a huge fan of ginger and have a slice of it in my morning smoothie every day. I also love the combination with chocolate in desserts. So, for my birthday this year, I made ginger chocolate mousse to end the meal. Everyone loved it, and I even sent some home with Bev for them to enjoy the following day.
I read the following on a friend’s Facebook feed and I could really relate: I’m not an early bird or a night owl, I’m some form of permanently exhausted pigeon. The truth is, I am an early bird. I always have been. And no matter what time I go to bed, I wake up before 6am every morning. Part of overcoming my chronic insomnia was to create a night time routine. This means going to bed at around 21h30 and turning off the light after reading before 22h00. The night before we went overseas I did not sleep well. I have the odd night now and then when I spend more time awake than sleeping. And usually this is not an issue. But the following night we only left Cape Town at 23h15 and supper is served as soon as possible after take-off.
Today’s inspirational recipe from Lavender and Lime ♥ Ginger Chocolate Mousse ♥ #LavenderAndLime Click To Tweet
I had a fitful, sleeping tablet aided, sleep on the flight and the following night was another late one. Coupled with a few too many whisky’s, I did not get a good night’s sleep. And Friday night was no better time wise, or drink wise! So by the Saturday, after 4 nights of bad sleep, I had one drink, and took myself to bed at what I consider to be a reasonable time. This is quite the standing joke, and I can do a late night without feeling shattered the following day. But only if I get reasonable sleep the night before and the night after. And in October I had far too many late nights so by the end of the month I was shattered. Luckily I knew that after the World Cup Rugby and the Americas Formula 1 races, early nights would resume.
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Ginger Chocolate Mousse
- 400 g 80% dark chocolate, broken up
- 1 pinch fine salt
- 6 eggs, separated
- 30 mls erythritol
- 250 mls whipping cream
- 50 g candied ginger, finely chopped
- Place the chocolate and salt into a glass bowl and melt over a bain marie, stirring occasionally
- Once melted, remove from the heat and set aside to cool slightly
- Place the egg yolks into a large bowl and whisk until fluffy
- Place the egg whites and erythritol into a stand mixer bowl and whisk until stiff peaks form
- Place the cream into a bowl and whisk until firm then fold into the chocolate
- Now add this to the egg yolks and stir to combine
- Fold the egg whites into this mixture until completely combined
- Add the ginger and fold in to incorporate
- Divide between 8 serving bowls and place in the fridge to set before serving
View the previous posts on November 16:
- 2020: Corn Fritters
- 2018: Crustless Milk Tart
- 2016: Simply Delicious
- 2015: Courgette Pakoras
- 2014: One Step Too Far
- 2011: Elder
- 2010: Pea Pasta