It’s Not Innocent
“I won’t be offended if you don’t eat it. I’m afraid it’s gone wrong, it’s way too rich.”
The group of close knit friends familiar with our host’s insecurity surrounding his fabulous chefy talent, waved away his predictable pre-consumption apology. A shabby chic assemblage of espresso cups, wine goblets, tumblers and shot glasses were distributed packed with dense dark mischief. This chocolate mousse was set to defy the host’s cry wolf protestations. A quilt of quiet dampened the conversation. Laughter ceased. Music seemed to disappear, even Goose the neurotic Weimaraner stopped barking. Sitting in awe of what we were about to receive, that which would make us truly thankful, neighbours synchronised their spoons and dug into the chocolate mill pond.
He was right it had gone spectacularly wrong, jaws clenched and stopped moving, passive non-committal smiles spread across the room and spoons were laid to rest. Committing culinary hare-kari the host pushed his portion away, the reprieve was signalled and we followed suit.
“So just how much chocolate did you use?”
Well, I used the Venezuelan stuff, from Willie’s Cacao Farm.”
In narcotic terms one might describe it as, ‘pure, grade A, wacked out, totally Aston, bad shit’. I mean another spoonful would send our systems into sugar shock, followed by incessant talking, spasms, involuntary reflexes, pupil rolling and a sadistic desire for more...let alone the billion calories in every mouthful.
Restraint kicked in, watches were checked, kisses exchanged with gushing gratification for a delicious evening (the Balinese pork, was in a league of its own).Having experienced a similar culinary fate I was left with a desire to refine the recipe and create a perfumed chocolate mousse, light yet of such terrific calorific value, so far from innocence that even Lady Gaga would blush from its indulgence. So here it is a small pot full of Babylonian opulence and cheekier than a Moulin Rouge routine.
Serves at least 6
Serve in shot glasses or Moroccan tea glasses
- 200g roughly chopped dark chocolate (at least 70% cocoa solids) slap hard on counter top still in its wrapping to break it up
- 6 eggs separated
- 200ml double cream
- 1 tbs caster sugar
- 20 green cardamom pods, bashed, husks removed and seeds pounded into fine powder
- 10 pistachios, roughly crushed for topping
Melt the chocolate in a heatproof bowl over pan of simmering water and cook until the chocolate has turned silky and shiny. Remove from the heat and add 4 egg yolks, beating well. In another bowl, whip the cream until it peaks and gently fold into the chocolate until it disappears. Beat the six egg whites in a separate bowl until they form soft snowy peaks and quickly beat in the sugar. Carefully mix half into the chocolate, once it’s been completely assimilated, add the remaining half. Doing it this way will loosen the mousse and keep it light. Finally drop in the cardamom powder and stir well.
Pour into glasses and refrigerate for at least an hour. Remove an hour before serving and sprinkle the crushed pistachios on top.
It’s Not Innocent
“I won’t be offended if you don’t eat it. I’m afraid it’s gone wrong, it’s way too rich.”
The group of close knit friends familiar with our host’s insecurity surrounding his fabulous chefy talent, waved away his predictable pre-consumption apology. A shabby chic assemblage of espresso cups, wine goblets, tumblers and shot glasses were distributed packed with dense dark mischief. This chocolate mousse was set to defy the host’s cry wolf protestations. A quilt of quiet dampened the conversation. Laughter ceased. Music seemed to disappear, even Goose the neurotic Weimaraner stopped barking. Sitting in awe of what we were about to receive, that which would make us truly thankful, neighbours synchronised their spoons and dug into the chocolate mill pond.
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