Tuesday, 26 March 2013

RACHEL ALLEN'S CHOCOLATE MOUSSE WITH MATCHA

I came across this recipe listening to Rachel Allen on the radio a few weeks ago. During her interview she recommended this straightforward chocolate mousse recipe to one of the listeners who was looking for a simple dessert recipe. It took me less than 10 minutes to prepare this and remember that it needs to be chilled for 1-2 hours before eating!

I didn't add any alcohol and instead added half a teaspoon of matcha powder (see step 1 in the method below). I sprinkled matcha over the chocolate mousse and served with strawberries and cream lightly dusted with icing sugar. I got the shot glasses in the photo below in IKEA. 

In general portion sizes in Japan are much smaller than here in the West and desserts are no exception. Japanese people enjoy modern desserts however they have adapted them by adding ingredients such as matcha and beans. Traditional Japanese desserts are quite limited and are generally made from rice and beans so they tend to be healthier than modern desserts.



Ingredients
125ml (4½fl oz) double or regular cream
125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops
1 tbsp brandy (optional)
2 eggs, separated


To decorate
Raspberries (optional)
Icing sugar (optional)

4–6 little bowls, glasses or cups 

Serves 8
Preparation Time - 10 minutes 
Cooking Time - 5 minutes, plus chilling 

Method 
1. Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy or matcha powder (if using) and whisk in the egg yolks.
2. In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
3. Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.


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