Chocolate Mousse and Orange Shortbread Hearts
To put it most simply, this dessert received an almost record number of ‘mmmmmmmmmmm’s from everyone, prepared ahead of time, effortless to both make and serve, and tastes just so…mmmmm.
This is perfect for when you are having guests over. I am a believer in getting the best tastes in the simplest ways, after all, we are busy people, things to do, people to see, baking needs to be efficient , and as much as I love endless hours in the kitchen (and I really really do!) you don’t always have the time. This is a good effective bake, needs very little washing up through minimal bowl usage, and so it really isn’t daunting in the slightest.
Ingredients for the Mousse
200g good quality dark chocolate
4 large free range eggs, separated
1 tablespoon caster sugar
Whipped vanilla cream to serve (add vanilla seeds to double cream and whip to make your own)
Melt the chocolate gently, and in a separate bowl whisk the egg whites into soft peaks, add the sugar, and continue to whip into stiff peaks whilst waiting for the chocolate. Next, remove the chocolate from the heat and stir in the egg yolks one at a time, at first it looks like it will seize, but it doesn’t, have faith. Add a spoonful of the egg whites to the chocolate, and fold gently with a metal spoon, this will help to soften the mixture, then add the rest of the egg whites in 3 batches, again folding gently so not to remove the air. Spoon the mixture into your chosen vessel and place in the fridge to set for at least an hour. Top with the cream and prepare to serve!
Happy little pudding lovers! Ben has a spot on his nose to match his jumper…
It was hard to keep Alice’s pudding still to take a picture, I ate mine too quickly so had to borrow hers to show you the mousse…
Yep, this was the only state that I could photograph my own pudding in!
Ingredients for the Shortbread
125g caster sugar
225g unsalted butter
300g plain flour
50g ground rice
The zest of 6 satsumas, or 3 oranges, think generous here, you want lots of lovely flavour.
Cream together the butter and sugar, then tip in the flour and ground rice, rub with your fingertips like you are making a crumble, so that it becomes very well mixed. Then, combine the breadcrumbs and kneed gently to form a good pliable but stiff dough. Either roll and shape, or push into your moulds. It is best here to chill for half an hour, but if you impatient like me you will survive if you put it straight in the oven.
Bake at 180 degrees C for about 15 minutes. If you can, get the shortbread out the oven whilst it has barely any colouring, they will still feel quite soft, but this is the best way to get a nice crumbly biscuit with just enough of a bite. Transfer to a cooling rack once you can push them out of the moulds, and dust liberally with caster sugar. They keep well in an airtight container, but ours never make it to needing to keep…
I loooove silicone moulds now, I am officially a total convert! Lakeland, you are a haven!