Some years ago I watched Eddie Izzard doing stand up and talking about how the word awesome has become diluted. He told the audience how a word that was primarily intended to describe the sheer awesomeness of heaven, a deity or the vastness of space has now become synonymous with a great sale or a hot dog. As I am typing this precised version of quite a funny bit it has occurred to me that it has lost a certain je ne sais quoi. What I mean by that is that it is not funny anymore. I do not want you to want any of you who are not familiar with the chap to think that he is not funny. He is in fact full of wit and insightful observational humour. Please do not take this ramble of mine as a loyal fan with misplaced loyalty going to bat for the guy. Instead see this as a writer who in her own way has raised a smile or maybe three in folk from time to time, but, when it comes to recanting someone else's jokes in a written format when they were meat to be performed she is hopeless.
Where was I? So this comedian, blah blah blah, the word awesome. I, like many a hot dog manufacturers before me have given the title awesome to food. I challenge Mr. Izzard and anyone else who shares the opinion that we use the word awesome too freely to disagree. In fact if there is an astronaut out there who has in fact seen the awesomness of space could you please make this recipe and confirm for me what I already know that these are nothing short of pots of absolute, unadulterated, chocolate awesome. If you have not yet tasted awesome it tastes like these. Have I built them up enough? I don't think I have because they also happen to be incredibly simple to create. If you have struggled with mousse recipes in the past don't be put off, this one you will be able to master.
you will need; (makes 8)
200g chocolate (around 60% cocoa)
15g white chocolate
15g dark bitter chocolate
- Melt the 200g of chocolate over a pan of water. Please do not microwave your chocolate to melt it it changes it and ruins the flavour.
- Separate the eggs into 2 mixing bowls. Very slowly add the melted chocolate to the egg yolks. If you don't take your time the egg yolks will scramble and cook.
- Whisk the egg whites into stiff peaks and fold them into the chocolate and egg yolk mixture until fully incorporated.
- Grate the white and bitter chocolate, mix theses and split equally between the bottom of 8 espresso cups. The choclate nibs will be a nice surprise at the end of the mousse.
- Fill each cup with mousse and chill for at least 3 hours before serving.