This recipe for chocolate mousse comes from
The Cookery Year published by Readers Digest in 1973
the recipes in this book never dissapoint
Again this is for my brother in law Paniotis.
400 grms dark chocolate 50-55% coco solids
(if you use 70% this recipe does not work!!)
50 grms unsalted butter
A slug of booze (tablespoon) cointreau are Greek brandy
4 large eggs
Break chocolate into a largish bowl an place over a bowl of simmering water to melt , stiring every now and then.
Seperate the eggs , whites must go into a very clean large bowl, yolks into a small bowl and mix with a fork. When the chocolate has melted , remove from heat and stir , adding the butter and booze , keep stirring until the mixture has cooled a bit (max 5 mins) then stir in the egg yolks .
Then whisk the egg whites in a large bowl until stiff, then fold into the chocolate mixture with a spatula or large metal spoon until the whites are combined, make sure that all the intense chocolate at the bottom of the bowl is thoroughly mixed in.
Then either put the mousse into one large bowl , or glasses if you prefer. Refrigerate for at least 2-3 hours , or overnight,
Decorate with whipped cream and grated chocolate
Our weekend was not totally foody. On saturday evening we had a quick supper and then went off to Megaron Musiki (Athens Concert hall) to attend a charity concert of Mikis Theodorakis music. Very nostalgic for us as Maria Farandouri was singing and the programme was Canto Generale. We saw the first performance of this in Athens in 1975 when it was performed in the Kareskaki football stadium. Again maria Farandouri was singing of course then Theodorakis was conducting. Still he attended saturdays concert and deservedly received a standing ovation. It was a fantastic evening and very moving as Farandouri gave it 110%.
I made Racomilo (honey raki) will post method shortly along with my attempt to make quince jam later today
I adore quinces , maybe its because they are Afrodites "food of love"
Sounds great! Have a nice day!
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