Chocolate Mousse Recipe

Chocolate Mousse Recipe - Non Dairy

I made this yesterday for a dinner we were invited to.  It went down really well and I was asked by a few people what the recipe was.  I am not generally a big dessert person, I wasn't before I was diagnosed with diabetes either, but I do love me a chocolate mousse, especially if it is dark and rich and not too sweet.  I had one other restriction - no milk.   I made chocolate mousse a few weeks ago with butter and cream, it was delicious and I was hoping I could replicate the taste without those ingredients.  The reason for the milk restriction was that we were having Shabbat Dinner with friends and the main course was meat.  That means for religious reasons dessert cannot contain any milk, due to the prohibition of mixing the two.  I was reluctant to use margarine as a replacement for butter, thankfully I didn't need it.  So lets get down to it.  I used Lindt 70% cocoa chocolate.  I was tempted to use a mixture of that and the 85% but as I didn't know who would be there I kept it simple.  Feel free to experiment, if you use a higher percentage then you might want to add a little more sugar to stop it from becoming too bitter.  I kept things pretty simple but instead of the 2/3 cup of water you can use 1/3 cup water and 1/3 cup something else, possibilities are espresso, Tia Maria, chocolate or orange liqueur, brandy, or orange juice.

Not my chocolate mousse

Prep time: 30 min
Total time: 2.5 hours Mostly refridgerating
Servings: 10 people

Ingredients:

6 Large eggs
400g Dark chocolate 70% cocoa
2/3 cup Water
1/3 cup Sugar
1 teaspoon Coarse salt

Directions:

1. Break the chocolate into a large metal bowl and add the water (and optional ingredients).  Melt over a double boiler / Bain Marie.  To make a double boil fill some water into a large pot and bring to the boil, you need enough so that it wont boil away but not enough that it will be touching the bottom of the metal mixing bowl.  Once the water comes to the boil place the mixing on top of the pot and turn down to a simmer.
2. Let the chocolate start to melt for a few minutes.
3. In the mean time separate the egg yolks and whites.  I use one less yolk, so I had 6 egg whites and 5 yolks.  Make sure there is no yolk in the white, better a little bit of white with the yolks than the other way around.
4. Once the chocolate has started to melt into the water stir with a wooden spoon.  It will look a little weird at first but mix it well and it will become silky smooth.  Keep mixing until all the chocolate has fully melted.  It usually takes about 5 to 10 minutes.  Remove from the heat.
5. While the chocolate is cooling a little whisk the egg whites.  I use a stand mixer (a Kenwood chef older than I am), I have done this by hand, it took two of us half an hour of switching in and out - I do not recommend this.  A electric hand whisk will do the job very well too.  Once the whites start to froth slowly add the sugar.  The more you add the sweeter it would be, I would said not more than double though.  Continue beating the whites until they are firm.  Lift the whisky out slowly and if forms a stiff peak then its ready.
6. If the chocolate has cooled a bit then its time to add the egg yolks, if the chocolate is too hot you will cook them.  Mix them through the chocolate mixture.
7. Combine the whites and the chocolate.  I start with about 1/4 to 1/3 of the whites, folding the white into the chocolate until it's uniform, then another 1/3 and then the rest.  Each time carefully folding the white into the chocolate.  Be careful when folding, if you are too rough with it then the whites will lose their fluffiness and you will have pudding instead of mousse.
8. Cover with plastic warp and refrigerate ideally for a few hours before serving. If it looks a bit runny at this point don't worry it should set in the fridge.
9. Before serving grate some chocolate over the top (If you used orange juice in the mix then perhaps add some orange rind to the topping) and sprinkle lightly with coarse salt, it's a really nice treat that brings out the flavour.
10. Enjoy

Double boiler setup

Stiff Peaks

Salmon with a pistachio crust

I made this for dinner the other night and it was well received.  One of my guests asked for the recipe so as I was writing it down I thought I would post it here.

Ingredients:
1) Salmon Fillet 1.5kg (about 150 - 200g per person) - you need a large piece like a side.  Its much harder with fillets but possible. Best with skin on.
2) Cream cheese 200g (I used a tub of symphonia 5%)
3) Pistachios peeled and lightly crushed (you can buy them peeled but they are more expensive - but peeling them is time consuming), I used 500g (pre peeled),  probably would have been fine with 300g
4) 2-3 tablespoons whole grain mustard
5) 1 lemon
6) 4 cloves garlic (optional) - finely chopped or crushed.
7) salt (I like the rock salt)
8) black pepper.

Instructions:
1. Take a baking tray and cover it with foil.  Lay a second sheet of foil on top.  The second sheet should be at least double the size. You want it centered.  Lay the salmon skin side down on the foil.

2. Coat the salmon with cream cheese and then spread some whole grain mustard on top. sprinkle with garlic.  (you could mix the cream cheese, mustard and garlic before and spread it as one.

3. Sprinkle the crushed pistachios over the cream cheese / mustard and so that its completely covered.  The cream cheese will help them stick.

4. Season with salt and pepper and squeeze the juice of on lemon over the top.

5. Take the edges of the foil and fold them over making a tent over the salmon (not wrapping it tight), and place in the oven at 180C for 45 mins

6. Unwrap and check if its cooked.  I like to crisp it up by leaving it in for another 15 mins unwrapped.

Enjoy

The salmon before wrapping and putting in the oven