Noooooo! My Bosch oven is having an existential crisis, refusing to respond to commands and stubbornly showing an “Unlocking Door” message when the door is, quite obviously, already unlocked. I think it must be considering its role in the universe, but while it does so I must provide for the sugar-addicted beast that is Mr. R&R. (The shock of not being provided with the promised ricotta-and-coffee cake due to our philosophically-challenged oven is already threatening our happy home.)
Hence chocolate mousse: super easy this one, thanks to Felicity Whatsit’s “how to cook the perfect…” series in the Guardian. If you don’t know it, it’s a really useful resource, as she each week she test-drives various recipes for classic dishes to come up with a definitive masterplan. After this week, the poor girl probably can’t even look at a fish pie – can you imagine a full-on week of cooking nothing but? Some weeks her work must be somewhat more pleasurable though, and brings you this wonderful recipe for chocolate mousse from Elizabeth David:
Per person (I suggest doing for four. Just in case.): 1 egg, separated, 30g 70%+ chocolate, 1 tsp sugar (optional). Melt chocolate in bain-marie, and when melted and slightly cooled stir in egg yolks. Meanwhile whip whites to soft peaks and then add sugar. Mix a third of the whites into the chocolate mixture to loosen, then carefully fold in the rest, just to the point where there are no obvious white flecks. Pile into a bowl and refrigerwait (i.e. chill in padlocked fridge) for four (!) hours, before piling into the bubbly goodness. Rah.
(Mr. R&R assures me that this mousse va giu’ come acqua, which to you and me means that it’s as easy to digest as water, due to the lack of cream and butter. Well, yes dear, if that water was chocolate flavoured, gooey and vastly calorific. But you just keep believing…)
3 Comments on "Oven FAIL (and chocolate mousse)"
I was a big fan of egg-based mousse recipes even before I had to stop eating dairy (lactose intolerance). I’m very glad to have one simpler than Julia Child’s. But to have one that can make a single portion, so simply? From now on there’s just 4 hours between me and mousse.
I know, right?! No milk, no gluten, no peanuts… perhaps this should be expressly prescribed by doctors to the digestion-challenged?
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