I'm making a very traditional Sunday dinner today for Jim - roast beef, mashed potatoes, a token green thing, and dessert. I was torn between two different types that I thought he would like, and kind of did a mash up...
I'm calling it a Tippler's Chocolate Mousse Cake - linkity to the full recipe/instructions if anyone is interested
. I did not put full bit here because I have a tonne of progress shots on the blog, but here are the ingredients
Tippler's Mousse Cake
6 eggs, at room temperature
1 cup semisweet chocolate chips
1 cup sugar
1 cup good quality cocoa powder
1/2 cup butter, at room temperature
1/2 tsp salt
1 tsp vanilla extract
2 tsp unflavoured gelatin
2 tbsp cold water
1/4 cup hot water
1/2 cup sugar
2 tbsp cocoa, sifted
1 1/2 cups cold 35% cream
1/2 cup liqueur (Bailey's. Sheridan's, Kahlua)
1 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 tsp corn syrup
1/2 tsp butter
1/2 cup 35% cream
It was going to be Bailey's, however it turned out that we drank all the Baileys when we had friends over a couple of weeks ago (*** hic ***). However, I did have some Sheridan's - a lovely creamy coffee liqueur that I highly recommend if anyone has never tried it. You can substitute any delicious liqueur - like Kahlua, Amarula, Godivas, or anything like that.
But it has a nice thick flourless chocolate cake, then the mousse layer, and topping of chocolate ganache.
If you don't want to put a boozy ingredient in, you can leave it out - or experiment with a flavoured syrup instead, and cut some of the sugar out.
It is super rich and fudgy - would be fantastic served with coffee or tea.