So I'm still trying out desserts for Christmas Day.
Today, I tried a recipe that looked delish from the beginning of construction to the very end: chocolate mousse.
The plan is to keep it in lined ramekins overnight, then pop the mousse out when it's set and place it in pre-baked brandy baskets and top it all with berry fruits and a Cointreau sauce.
Heating the cream went well, as did the blending of dark chocolate, a coupla egg yolks and butter into the slightly cooled cream. Folding in egg whites just made the stuff look ready to eat right out of the bowl.
sigh. The recipe didn't call for sugar; I'm guessing it - usually - doesn't need it. The problem? It said "70% dark chocolate or better." I chose the better... as in 85%. Yes, I see that wince. And you'd be right. A little too bitter.
Ice cream eased it, as did cream mixed with icing sugar and a small splash of vanilla, but nothing would save it for Christmas. Back to the drawing board and this time, I'll be using 50% or even milk chocolate...
Good thing I trialled it now rather than Christmas Day.