Mousse Mark 1 and then again…
This weekend I decided that I would make the chocolate and coffee mousse. I made it first on Saturday and I made a very big mistake because I put the cream in with the mixture when I was melting the chocolate and only once I had done it did I read the recipe and see that I shouldn’t have. It was supposed to only go in after the melting had happened.
So, the first time it didn’t set quite right. But it was still delicious even with the mistake. I had one bowl with my supper and one the next morning as my Sunday breakfast.
On Sunday afternoon I tried it again and this time I read the recipe before I did it. I beat the cream separately and then folded it into the chocolate not just melt it all together.
The taste was the same but it was fluffier when you ate it. BUT it wasn’t nicer. I preferred the mistake version rather than the correct one because the coffee taste was somehow stronger and I preferred the less fluffy texture. So I learnt that sometime mistakes are better and taste nicer than the correct version of a recipe.
But whether you make it properly or do it wrong it is very tasty. Here is the recipe so you can make this for yourself. Wrong or right it is very good.
150g marshmallows (small ones or big ones cut in half)
200g dark chocolate, chopped up
15ml black coffee (I used my mum’s leftover filter coffee from her breakfast – the recipe said espresso but it worked fine)
5ml vanilla essence
250ml fresh cream (beaten stiff)
- Place the marshmallows, butter, chocolate, coffee and vanilla in a saucepan on low heat and melt slowly. Stir so it doesn’t burn or stick. Remove from heat and cool once the marshmallows and chocolate have melted.
- Whip the cream until thick and then fold it into the cooled chocolate mixture.
- Spoon the mousse into 4 glasses or espresso cups and refridgerate until set (about 1 hour)
- Eat while watching TV or playing Fortnite