Mousse to melt your lover’s heart
There’s no better way to impress your partner on Valentine’s Day than through a romantic home cooked meal. Lifting the lid on the seductive powers of cooking, the Electrolux Passion for Food Survey reveals that a home cooked meal is the best way to get your partner in the mood and a decadent chocolate dessert is undoubtedly the ultimate choice for a night of loving.
This year Electrolux recommends whipping up a heavenly homemade dessert for your loved one with the help of one of Australia’s most awarded chefs, Peter Gilmore of Quay restaurant, Sydney.
“I believe there is nothing better than showing someone how much you care for them than with a little home cooking, my delicious chocolate mousse is the ideal dish for you and your partner this Valentine’s Day,” said Electrolux cooking ambassador, Peter Gilmore.
Perfect for that romantic night in, Peter’s mouth-watering chocolate mousse will have your special someone pleading for a second serving.
“You don’t need to be a professional chef to express your love through cooking, this simple and quick delectable dessert is a fail safe way to turn up the heat in and out of the kitchen this Valentine’s Day,” said Peter.
Peter Gilmore’s Classic Chocolate Mousse
325g dark chocolate
4 egg yolks
50g caster (superfine) sugar
½ vanilla bean, split and scraped
3 egg whites
Finely chop the chocolate and melt it over a double boiler and keep warm. Whip the cream until soft peaks form.
Make a sabayon by combining the egg yolks, sugar and vanilla bean. Cook over a double boiler, whisking continuously until the egg yolks become thick and glossy, then remove the sabayon from the heat. Have the whipped cream nearby.
Pour all of the melted chocolate into the warm sabayon and with a large hand whisk, beat as fast as you can to incorporate all the chocolate into the sabayon. The chocolate will begin to seize; at that point you will need to add 1 large kitchen spoonful of cream and whisk vigorously for a further 1 minute. The chocolate, egg and cream mixture will now be more workable and relatively stable. You should have half the whipped cream left.
Immediately whisk the egg whites until soft peaks form. Place the whisked egg whites and the remaining cream on top of the chocolate mixture and gently fold through until well incorporated.
Gently place the mousse into serving glasses and refrigerate a minimum of 2 hours before serving. Serve with fresh raspberries.