I have a mid-week treat for all of you. Chocolate. Is there ever a time when we don’t need chocolate? Hahah. I know not everyone is a chocoholic or a sweet tooth like me. But it still weirds me out everytime someone says no to chocolate. It’s like someone just said there’s a zombie outbreak.
Speaking of zombie outbreaks. My friends and I were walking around the city yesterday and all these police cars and fire trucks were milling about. Of course the rational person that I am thought that there could be a zombie outbreak somewhere and they’re trying to contain it. (Seeing that there were no actual fire or smoke nearby, y’know). So my friends and I thought of places to stay if there will ever be a zombie outbreak. My nurse friend thought it’d be best to stay in the hospital. I stared at her wide-eyed screaming OMG those are where the sick (possibly infected) people are. It will be overrun with zombies! I also stressed that it wouldn’t be a good idea to stay in the city – what with all the fiction I’ve read and watched. So you’ve gotta stay as far away as possible.
Anyways after our thought exercise I felt like having some chocolate.
It would be a good emergency energy source if I needed to run away from zombies.
This mousse though…you’ve got to sit down, enjoy and savour every spoonful. So I suggest you dine somewhere away from impending zombie outbreaks. It’s almost light and yet quite rich with the chocolate. It might just distract a zombie from wanting your brains.
You’re wondering why do I keep going on about zombies. I don’t know. Hehehe…
Anywaysss braaaaaaa- er chocolaaaaaate mouuuuuuuusssssse.
I’m entering this post to Sweet New Zealand 😀 Our January 2014 host is Alessandra Zecchini.
Chocolate Mousse from Beginners Get Sorted book by SortedFood
250g dark and/or milk chocolate
280 ml cream (or double cream in UK)
3 large egg whites
– Break the chocolate into smaller pieces and place in a heatproof bowl with the milk.
– Melt in a microwave (in short bursts) or over a pan of simmering water. Melt until smooth.
– Set aside to cool for 10 minutes.
– Whip cream to soft but floppy peaks.
– In another bowl, whisk the egg whites to soft peaks.
– Fold the cream carefully into the chocolate mixture. Then fold the egg whites as well.
– Divide the mixture into individual ramekins or cups and chill for at least four hours.
EDIT: Top with whipped cream and chocolate shavings and/or a piece of cookie then serve 😀