Luxurious Chocolate Mousse

Inspired by the wonderful Rachel Allen, this is my version of a chocolate mousse for adults. It's all about Tennessee Honey Whiskey, a little chilli and of course, death by chocolate.

I am not a big fan of sweet things, but now and again I need something to hit the spot.  This is just one of those recipes that does it for me, with compromise of course.  I love dark chocolate with 70% cocoa and my husband loves milk chocolate.  To keep the peace, I do half and half, and it is just as great.  There is something really special about chilli and chocolate, it simply works.  Don't worry, you don't taste the chilli herein, it just enhances the chocolate flavour.  If you want more heat, add some more.

For the whiskey part, you can leave it out and substitute with vanilla extract or the juice of an orange, or use a fruit flavoured liquor.  I love the taste of Jack Daniel's Tennessee Honey Whiskey and we often enjoy it on the rocks at the end off a great meal.  I think it is the hints of smokey honey that I really enjoy, paired with its  naturally smooth finish.

This makes 2 big champagne glasses ...


150 ml double cream
150 g dark chocolate, broken into pieces
2 tbsp Tennessee Honey Whiskey
2 eggs, separated
1 ml of chilli powder

Pour cream into a saucepan and bring to the boil.  Remove from the stove and stir in the chocolate. Add egg yolks, whiskey and chilli and give it another good stir until it is silky smooth.  In a separate bowl whisk egg whites until soft peaks form.




Add 1/3 of the egg white to the chocolate mixture and fold lightly in.  Now add all the chocolate mix to the bowl with the remaining 2/3 of the egg whites. Lightly and carefully, fold together until combined.

Add to your favourite serving bowl, mug or champagne glass and chill in the fridge for two hours to set.

~ Enjoy Michelle

Poached Soft Egg & Bacon Salad

This has got to be one of my favourite salads at the moment and I call it my BREAKFAST salad.  If you unpack it, you could say it is a twist on a Caesar, but without the fluff.

The key ingredient here is the egg, so make sure they are free range and fresh!  According to Heston the best way to test if an egg is fresh or not ... drop a whole egg into some water - a fresh egg will sink, an old egg will float.

Poached Soft Egg & Bacon Salad

Serves 2

100g streaky smoked bacon, cut into bit sizes
Juice of 1/2 lemon
1 tbsp Dijon mustard

3 Tbsp oil oil

4 eggs

Pkt croutons store-bought
80g wild rocket
80g salad greens
30g Stilton, crumbled (optional)

Heat a non-stick pan, add bacon and cook over high heat for about 5 minutes until it is crisp and golden. Turn heat off and remove bacon from the pan and drain on some kitchen towel.  Whilst the pan is still hot add  lemon juice, mustard and oil and mix well, scraping the bottom of the pan to deglaze.  Pour dressing over a sieve into a small bowl and allow to cool.

Poach eggs in boiling water for 4 minutes - we need runny eggs. Remove and allow to cool.  

Divide rocket and salad  greens over 2 plates.  Add bacon and croutons.  Carefully place eggs on top. Crumble with Stilton if desired and drizzle with salad dressing. Season with salt & pepper.

Enjoy
~ Michelle ~