My energy has been stolen but at least my mind is lighter. I’ve had some really lovely days this week with the boys. Daithi is getting bigger and stronger and is now starting to fight back, in a lovely way, with Tomas. The pair of them barrel around flooring each other. Tom reads books to Dot. Dot copies everything Tom does. They’re deadly.
Halloween was also brilliant. More hectic than anything I’ve experienced in quite some time but lovely. We had some good old fashioned apple-y games and a pinata. The boys were dressed as Super Tom and Super Daithi. There was lame and glitter everywhere.
Other than that we’re still waiting on the poxy planning appeal but the gabions are almost finished. They are visible on google satellite. Visible from space. The Great Wall of Dalkey. Cool.
I realised I was getting way too lazy with the blog and in the things I’ve been baking so I decided to make something new. Now don’t get me wrong, this is a remarkably easy and un-groundbreaking recipe but I haven’t made it before and that’s all I was after.
So here we go, Raymond Blanc’s Chocolate Mousse (serves 6 despite what he says)
Dark chocolate 170g
Egg whites 7
Caster sugar 50g
Find some pretty glasses. I chose a selection of lovely glassware from mum’s fancy cupboard. She had a heart attack when I served her. Apparently I picked the very swanky Waterford Crystal ones. Maybe go for high end Ikea instead.
So. Break the chocolate into pieces and throw them into a large heatproof bowl. Place the bowl over a saucepan with a little bit of water in it.
Place the whole set up on a medium heat and let it melt away gently as you do other things.
Separate the eggs, putting the whites into a large mixing bowl and saving the yolks in a jar for another recipe. Maybe a tiramisu?
Throw the sugar in on top of the egg whites and whisk till you get to the stiff peak stage.
Keep an eye on the chocolate and when it has almost entirely melted take the bowl off the pan and stir the chocolate to fully melt it.
Dollop one third of the egg whites into the chocolate and whisk quickly to combine. Raymond says you have to do this quickly to stop the chocolate seizing. I believe him.
When that’s well combined add in the rest of the egg whites and, more lovingly, fold them in till just combined.
Divide the mix between your glasses and leave them in the fridge for an hour at least to chill.
I served mine with raspberry coulis and some fresh raspberries. Very nice.
(I forgot to take the photo before eating some, apologies)