Valentines day… What is it really? Except a really nice commercial opportunity for stores and salesfolks to sell an enormous amount of chocolate and other love stuff… When I was young, ofcourse I had heard of Valentines day but it wasn’t a really big thing here, except for maybe a card from an anonymous lover. And still… I think it’s a nice tradition. Originally Valentines day was supposed to be all about declaring your love to someone anonymously but because of commercial reasons this was changed. Obviously the market would be way bigger if you included anyone who loves anyone!
I didn’t want to let Valentinesday pass by unnoticed here and because I didn’t really have a decent recipe for chocolate mousse here yet I figured this one would be good to start. I have a load of chocolate mousse recipes and each tastes very differrent so expect to see a few more. I need to redo some of the photos as the old ones are just horrible. This one is definitely among the quick ones and you do not need to have it set in the fridge so it’s make and serve immediately.
The recipe comes from the book Easy by Bill Granger and is – indeed – very easy. You don’t need any eggs to make this which means it takes you literally 20 minutes to put on the table. I am not sure what happens if you keep it in the fridge but my guess is that it will become too firm. As you can maybe see it is already quite firm so the fridge won’t do it much good I think. So eat straight away. Except the sugar in the chocolate there is no added sugar to this recipe which means it is heavy on the chocolate flavor. If you don’t like that so much (but why not??) than this might not be the recipe for you!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- Category: Dessert
- 250 gr dark chocolate (70% cacao, plus some extra for serving)
- 250 ml double cream
- 1/2 tsp cinnamon
- 250 gr creme fraiche
- cocao powder for dusting
- Melt the chocolate au bain marie in a heatresistant bowl. Make sure the bowl doesn’t hit the water. As soon as it is melted leave to cool.
- Whisk the cream together with the cinnamon till you have soft peaks. Don’t make it too stiff!
- Stir the creme fraiche into the melted chocolate and continue stirring in about 1/3 of the whipped cream. Finish by folding through the remainder of the cream.
- Put in serving bowls, dust with cacaopowder and some chocolate shavings and serve immediately.
- If you like things a little sweeter than you can add some sweetened cream but remember it is pretty heavy already!