All for the Chocolate Cause
I just wanted to reassure everyone that I am doing my best for the Chocolate Cause.
I did not eat as many bars of chocolate as I would have liked, because I unfortunately RAN OUT yesterday which has slowed me down. This does not happen to me often, let me assure you (I Plan Ahead. When I see I have only 3 or 4 bars left, I Stock Up.)
BUT Sébastien made a delicious mousse au chocolat for Valentine’s Day. Meaning the old-fashioned raw egg mousse au chocolat, which is a real test for me. Imagine putting someone like me in front of so many raw eggs AND so much delicious chocolate at once and saying, you choose: salmonella risk and chocolate, or else you can have grapefruit for dessert instead.
So what I did was: I believed Very Intensely in the quality of my organic local eggs and went for the chocolate. (Plus, I always eat my raw cookie dough. I have INTENSE FAITH in organic local eggs, that’s all I can tell you. And while I might get salmonella, this is one of those things it is harder to believe in without experience than the Known Suffering engendered by Chocolate Deprivation.)
THEN, I have to tell you about this recipe I tried. This was so good.
I love Jamie Oliver and I wish that show wasn’t at 9 am on Saturday mornings, because, I mean–that is not good TV watching time. But occasionally I fold clothes or something to give me an excuse to catch him, and so I caught this recipe the other weekend:
That sounds complicated but really, it is Dead Easy as Jamie would say in a British accent.
(Don’t the British say “dead easy”? Feel free to correct my misplaced dialect otherwise.)
What intrigued me is that the flavors are really a take-off of a Poire Belle-Hélène, which is a heavenly combination of flavors, and I liked the meringue idea.
Here are the things I did differently: No hazelnuts, I do not like them and mostly don’t like nuts in my chocolate, although I might have tried almonds if I had any on hand. No ginger, hate ginger in chocolate. No orange zest but by accident, it turned out I was out of them. TWICE as much chocolate sauce (really this is important). And a half teaspoon almond flavoring in the cream, which was key, so I am putting it in bold. I’m going to go ahead and bold the twice chocolate sauce while I’m at it. You will find that you have to double the chocolate anyway, because the reserved syrup from one can combined with only 7 ounces of chocolate makes a nice cup of thin hot chocolate but NOT a chocolate sauce. So–reserved syrup plus 12 or so ounces of chocolate is what I did. (A bag of chocolate chips minus the ones I had been nibbling on while working.)
Take my advice and don’t try whipping up the cream by hand with a whisk like Jamie. I know of people that can do that, but it sure doesn’t work for me.
Anyway–very easy and DELICIOUS. If you are hesitating to join the Chocolate War, or if you are falling behind on your quota this week and guiltily aware that you are not eating enough chocolate, go try it!
I, meanwhile, will be making it again. Or possibly trying something from that Christophe Felder book I got for Christmas. Maybe I will remember to take pictures this time. 🙂