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Showing posts from August, 2015

Chocolate “Mousse” and “Parfait” with Meringue Shards and No Shopping

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This may not be the most serious dessert I've ever made but it's a fine store cupboard treat for chocolate lovers. It uses two types of chocolate (dark and white), egg whites, sugar and water - and that's it. I could tell you that this was a personal challenge to create a dessert from the ingredients lying around in the kitchen or I could admit that I was far too busy watching old Keith Floyd episodes to bother going to the shops.

The usual rule for chocolate desserts is ‘thou shalt never mix chocolate and water’ but this dessert depends upon the Hervé This method of doing exactly that to create a chocolate cream or mousse. I tried this technique for the first time a couple of years ago and I'm still deeply impressed by it. It's the intensity and purity of the flavour that I like so much. Let's face it, Mr This is a genius and should have several parks named after him.

I layered and arranged the chocolate elements with meringue shards, but you can forget the m…