Wednesday, 30 September 2015

Godiva Chocolate Challenge #2 - Chilli Chocolate Mousse with Raspberry and Lime Italian Meringue

This year's entry to the Godiva Chocolate Challenge - an added incentive to submit this before tonight's deadline is that Godiva are very generously donating a fiver to Breast Cancer Awareness for each entry. After last year's challenge, I know the standard will be ridiculously high, so here is my humble attempt.

Chocolate Chilli Mousse with Raspberry and Lime Italian Meringue


Prep Time: 1 hour plus 1 hour chilling
Cook Time: 15-20 minutes

Serves: 4


For the chilli chocolate mousse:

120 g Godiva dark chocolate callets
1 tbsp cocoa powder
1 tsp chilli powder
4 tbsp milk
2 eggs, separated
1 tbsp caster sugar

For the raspberry coulis:

200 g fresh raspberries
50 g caster sugar
50 ml water

For the meringue:

2 egg whites
Juice 1 lime
120 g caster sugar
60 ml water

First make the chilli chocolate mousse:

Melt the chocolate callets in a heatproof bowl over a bowl of simmering water. Stir gently until smooth.

Combine the milk, cocoa powder and chilli powder into a smooth paste and add to the melted chocolate, stirring well.

Beat the egg yolks and add to the chocolate mixture. Cook this gently over the simmering water for about five minutes until thick, stirring all the time.

In a separate bowl, whisk the egg whites until there are soft peaks, then add the sugar and whisk until glossy. Gently fold the egg mixture into the chocolate mixture with a metal spoon.

Divide this mousse mixture into four cocktail or wine glasses, or glass ramekins, and chill for about an hour.                           

 Next, prepare the raspberry coulis:

In a small saucepan, put the raspberries, water and sugar, and bring to the boil.

Simmer for about 10-15 minutes, then remove from the heat.

Strain the coulis so you get a thin dark pink coulis, and set aside.

Finally, prepare the Italian meringue:

Make the sugar syrup by placing the sugar and water in a small saucepan and stirring constantly until it boils. Allow it to boil for about five minutes.

While the syrup is bubbling, whisk the egg whites with the lime juice until you get soft peaks.

Slowly pour in the hot syrup and keep whisking until you get the correct consistency - stiff peaks.

At the very end of whisking, add about a teaspoon of the raspberry coulis to turn the meringue a light pink colour.

Once the mousse has set, pipe the meringue on top, and drizzle some of the remaining coulis around the side of the dish.

Good luck to all the entrants and most of all, thanks to Godiva for their generous donations to Breast Cancer Awareness.
The final takes place on 13th October, where four finalists will have their dessert - chocolate, meringue, and ... a touch of pink, judged by Mark Hix, William Sitwell, and Gizzi Erskine.
The winning dessert will be served at Hix Selfridges for a week!

Link up your recipe of the week

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