This week is pot luck at I Heart Cooking Clubs with Ottolenghi & as we can cook whatever Ottolenghi concoction we like I let myself be led astray from all those gorgeous greens & vegetable delights by chocolate. Come on...who hasn’t been lured by chocolate?
Even better this called for dark bitter chocolate & provided the perfect excuse for me to indulge in one of my favourites; Whittaker’s Dark Ghana with 72% cocoa. Dark, rich, bittersweet. Even better this Ghanaian chocolate is now 100% Fairtrade Certified so you can feel good while you indulge. Not to mention all those antioxidants!!
This is a dessert for real dessert lovers, real chocolate lovers. It is decadent & indulgent. Melt in the mouth dark chocolate mousse topped with a generous dollop of a Baileys Mascarpone...sublime & dangerously addictive. You will think you can’t possibly manage another spoonful but somehow you do. I think there is maybe always just a little space in that other time that you save just for desserts.
Ottolenghi’s Dark Chocolate Mousse with Baileys & Mascarpone Cream
Serves six.
Ingredients
3 eggs
100g / 3.5oz caster sugar
300g / 10.5oz dark chocolate, broken into small pieces
500ml / 18fl oz cream
Cocoa nibs or powder, to finish (optional)
100g / 3.5oz caster sugar
300g / 10.5oz dark chocolate, broken into small pieces
500ml / 18fl oz cream
Cocoa nibs or powder, to finish (optional)
For the Baileys mascarpone cream
200g / 7oz mascarpone
75ml / 3fl oz Baileys
75ml / 3fl oz Baileys
*A bowl worth licking!
Directions
Place the eggs & sugar in the bowl of an electric mixer & whisk until light, pale & airy. The longer you whisk, the better, at least 10 minutes. Set a timer & leave them to whisk away while you get on to the chocolate, cream & the hazelnuts.
Place the chocolate in a heatproof bowl & place over a pan of just simmering water. Stir with a wooden spoon until the chocolate is melted. With the mixer running on medium speed, add the melted chocolate to the egg mix in a steady stream. Please note it is important to combine the two gradually but continuously, with the chocolate going into the eggs & not the other way around.
Whisk the cream, or rather semi-whisk the cream until it firms up just a little, you are looking for the loose ribbon stage; so when you lift the whisk the cream dribbling off should create clear lines in the surface before disappearing. Gently fold the semi-whipped cream into the egg & chocolate until it is all combined. The mousse can be poured in to one large bowl or into individual dishes. Place in the fridge & chill for at least an hour to set.
For the Baileys cream put all the ingredients in a bowl & whisk. The cheese will go loose and runny, but it should firm up again. Stop when it reaches a very soft peak consistency. Place in the fridge until you are ready to serve.
Serve the mousse with a generous dollop of Baileys cream on top. Dust with cocoa powder or cocoa nibs, if you wish.
What can I say? Dark, bitter chocolate is always a winner for me. Add to that the Baileys mascarpone for a little sweetness & the cocoa nibs for a little crunch & you have one of those desserts, that no matter how full you are you will always find a little space* until every morsel of mousse is gone. If you are a true addict you may even lick the bowl.
*you know that other tummy you have just for desserts??
For more Ottolenghi inspiraton head over here to I Heart Cooking Clubs.
This is also my contribution to this month's Sweet New Zealand being hosted by Marnelli over at Sweets & Brains.
If you like this you might like this Baileys Chocolate Truffle Cake
One year ago Spicy Grilled Salmon & Salsa Two Bite Salad
Two years ago Spinach Pumpkin & Feta Filo Parcels
Three years ago Island Time Part Deux
Enjoy!
Oh my goodness. Heaven! I don't know how I missed this when digging through YO's recipes.
ReplyDeleteYes it was definitely a little bit of heaven :) I found it on the app!
DeleteWow! This is delectable! Your photos are so wonderful, too!
ReplyDeleteThanks Susan, these certainly went down a treat & yes they were pretty delectable :)
DeleteA fabulous dessert! No matter how full my tummy is, after all the potluck yummies I've been savouring, I would surely make room for this dessert! Simply irresistible!
ReplyDeleteThat's right always room for a little dessert ;) especially when it is chocolate!
DeleteI'm always lured by chocolate! And Baileys. Yummm. Thanks for joining Sweet New Zealand this month :D
ReplyDeleteThanks...it's hard not to be right?? Look forward to the Sweet New Zealand round up :)
DeleteI'd definitely find room for this luscious looking dessert! Beautiful!
ReplyDeleteThanks Zosia, it was a little luscious & I could always manage just one more spoonful :)
DeleteDark chocolate is my favorite and a go to treat anytime! This is magazine cover worthy!
ReplyDeleteThanks for stopping by Tina & thanks for the lovely comments :)
DeleteI'm sooooooooo going to make this! Although I don't use alcohol, I suppose at least I can try the greatness cooking of Ottolenghi!
ReplyDeleteX
You must Arfi! And a little whipped cream on top would be just the ticket too :) X
DeleteHow have I not stumbled on this one before. Looks divine, Mairi, and I could always make room for this - not a problem. In fact I could quite possibly even do a Lesley MacMichael and skip straight to dessert, and then worry about dinner later!!
ReplyDeleteHi Sue, I found it on the app :) Yes this one would be worth doing a Lesley MacMichael for! x
DeleteCan’t go wrong with the exotic flavors here
ReplyDeleteThanks for stopping by, hope you enjoyed! x
DeleteYum, and no gelatin! Great entry for Sweet New Zealand Mairi, and I hope that you are having a great holiday, post pictures soon!
ReplyDeleteCiao
Alessandra
Thanks Alessandra :) I had an amazing holiday :)
DeleteI saw this one on the iPhone app but have been hesitant to make it because I am afraid I will like it way too much! ;-) It looks so rich and creamy.
ReplyDeleteHi Deb, yes you will like it way too much! And you will always have room for just one more spoonful ;)
DeleteDon't forget 125g unsalted butter.
ReplyDeleteWhile the eggs are whisking, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Stir with a wooden spoon until they melt completely.
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