Not so long ago I was in a homeware shop that had a LOT of cookery books on sale. And whilst I know you’re not supposed to, I totally judge books by their cover. This lovely looking book was buried in the pile and then as soon as I read the title I knew that it was fate – the book is ‘What Katie Ate’! Flicking through it in the shop I then noticed every single page I landed on contained a recipe I really wanted to cook. So, there it is. Fate was sealed. Book was in the trolley before you could say ‘seriously, another one’. The book really is lovely (available to buy here and her website is here) and I’ve been looking forward to trying some things out. I started with her Mocha Chocolate Mousse with Irish Whiskey and the reason I put the last bit in brackets in the post title is because I chose to switch out whiskey for rum (which the recipe does suggest). I love whiskey, but Paul isn’t keen so I went with the alternative.
This mousse was lovely – nice and light and the mocha flavouring was a good touch. I did end up using practically every bowl I owned though, as you need to create a bain marie and use it with two different mixes. And then have another bowl with iced water and a final one to whisk the egg whites in. But otherwise, pretty straightforward to make and really good to eat!
KB rating 8/10. PR rating 8.5/10
Mocha Chocolate Mousse with Irish Whiskey (serves 6-8)
- 170g good quality dark chocolate, broken into small pieces
- 170g unsalted butter
- 3 tbsp good quality instant coffee granules, mixed with 2 tbsp hot water
- 4 free-range eggs, separated
- 150g caster sugar, plus 1 tbsp extra
- 2 tbsp Irish Whiskey (or dark rum)
- Pinch fine salt
- Whipped cream, to serve
Bring a medium-sized saucepan of water to a gentle simmer, and melt the chocolate, butter and coffee in a heatproof bowl that fits snugly over the pan but doesn’t touch the water. Stir occasionally. Remove the bowl from the heat and set aside. Keep the water simmering away.
Place a few handfuls of ice into a large bowl and half-fill with water. Set aside nearby.
In another heatproof bowl that fits over the saucepan of simmering water (and will sit inside the bowl of ice water), add the egg yolks, caster sugar, whiskey/rum and 1 tablespoon cold water. Using a balloon whisk or hand-held electric beaters, whisk for about 3 minutes until the mixture thickens, becomes paler and has a similar consistency to runny mayonnaise. Remove the bowl from the heat and place it in the bowl of iced water. Continue to whisk for a further few minutes until the mixture thickens and cools slightly, being careful that no water gets into the mixture. Add the chocolate mixture to the beaten eggs and stir to combine.
Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.
Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold in gently. Gradually fold in the remaining egg whites, taking care not to overmix.
Transfer the mousse to a jug, then pour into individual serving jars or glasses. Chill in the fridge for 3-4 hours before serving. Top with a thick layer of whipped cream to serve.