When it comes to food, I don’t have many pet peeves.
Want to re-invent a classic by putting a massive twist on it? Go ahead (and let me know how it goes). Craving your favourite summer dish in the middle of winter? By all means, switch up ingredients to create some more seasonally version. Allergic to this or that ingredient? Trying to avoid gluten/dairy/fat? Your call.
But there is one thing I simply cannot allow and that is anyone trying to pass off any- and everything, and especially not cream-based recipes, as chocolate mousse.
Of course, there is a time and place for cream and chocolate to come out and play together. And that place would be in a ganache, or a crémeux, or a pot de crème even. Not in a mousse.
Because, and trust me I have eaten my way through many a so-called ‘mousse’ before I came to this conclusion, there is one way to make a proper, classic chocolate mousse. And that is with chocolate and eggs.
It’s better for you (less fat, more protein), it’s A LOT less fussy to make and it tastes SO MUCH BETTER.
Point, set, match and end of the debate.
I’ve recently re-discovered Golden Berries (also called Inca Berries, or Physalis).
Relatively difficult to find in the UK just a few months ago, they seem to have become more and more popular and I start seeing them everywhere nowdays. Which is perfectly fine by me.
Not only do those small golden, cherry tomato-like look lovely enclosed in their papery shell, but it’s also packed-full of anti-oxydants, vitamins and even has anti-inflamatory properties.
And covered in good quality, magnesium-rich Ecuadorian dark chocolate, it’s quickly become my favourite snack!
Making a big bowl of those will barely take you 10 minutes, and I swear you’ll be glad you use your time this way!
Chocolate-dipped Golden Berries
Ingredients: 100g fresh Golden Berries, 80-100g good quality dark chocolate (I used the perfectly balanced Hoja Verde 72%)
1. Melt your chocolate using the double-boiler technique.
2. When it’s melted, dip your berries in the chocolate and set aside to dry on a sheet of greaseproof paper.
I think those would make a brilliant addition to any chocolate dessert for that extra bit of wow factor we’re all after when entertaining. Or why not serving them with coffee for an indulging, yet healthy end to a meal?