Serves: 4
Preparation time: 20 mins
Cooking time: n/a
This recipe is best prepared 1 day in advance and left covered in the fridge
Ingredients
180g dark chocolate, at least 66% cocoa solids, finely chopped (Raymond says, "Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!")240g / 8 egg whites, free-range/organic
30g / 2 tbsp fructose sugar
Method
Place the chocolate in a large bowl set over a pan of hot water and leave to melt over a low heat. Turn the heat off when liquid.
In an electric mixer, (not on full power) whisk the egg whites and fructose until they form soft peaks. (By whisking egg whites, you can 'harvest' the air by trapping tiny air bubbles inside a network of protein. However, if you over whisk the egg whites, they will become thick and grainy, lose volume and separate into a dry froth and a runny liquid.)
Whisk in 1/3 of the egg whites to lighten the mixture and immediately fold in the remaining egg white with a large spatula. Do not over mix at this stage as you will knock all the tiny bubbles of air out and be left with a dense mousse.
Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/feb/22/raymond-blanc-chocolate-mousse-recipe
Monday, 18 October 2010
Chocolate bread and butter pudding
9 slices good quality white bread, one day old, taken from a large, medium sliced loaf
5 oz (150 g) dark chocolate (70-75% cocoa solids), broken into small pieces
3 oz (75 g) butter
15 fl oz (425 ml) whipping cream
4 tablespoons dark rum
4 oz (110 g) caster sugar
good pinch cinnamon
3 large eggs
To serve:
well chilled pouring cream
You will also need a shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles.
Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved.
Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.
Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.
http://www.deliaonline.com/recipes/type-of-dish/sweet/chocolate-bread-and-butter-pudding.html
5 oz (150 g) dark chocolate (70-75% cocoa solids), broken into small pieces
3 oz (75 g) butter
15 fl oz (425 ml) whipping cream
4 tablespoons dark rum
4 oz (110 g) caster sugar
good pinch cinnamon
3 large eggs
To serve:
well chilled pouring cream
You will also need a shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles.
Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved.
Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.
Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.
http://www.deliaonline.com/recipes/type-of-dish/sweet/chocolate-bread-and-butter-pudding.html
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