THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Chocolate mousse (traditional method & Thermomix)
Description
This chocolate mousse recipe has been in my repertoire since I was a teenager. I may have tried others with all sorts of variations, but this one remains unequalled. It calls for just four ingredients, but their quality will make all the difference: a good 72 % dark chocolate guarantees the perfect balance between bitterness and sweetness. Imagine a rich, creamy bite that melts on the tongue, with the intensity of chocolate and the lightness of an airy mousse. For a fruity touch, I highly recommend serving it with fresh orange fillets: a simply perfect marriage of flavours.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation - Traditional method
1. Melt the chocolate and butter together in a bain-marie, making sure the mixture is smooth.
Tip: chocolate melts faster than butter, so let it melt gently to avoid burning.
2. Whisk the egg whites until stiff, then set aside in a bowl.
3. Whisk the yolks: in the same mixer bowl (without washing), beat the yolks with the sugar for 2 minutes until pale.
4. Whisk the melted chocolate into the yolks.
5. Lighten the mixture: add one third of the whipped egg whites and fold in gently with a spatula. Repeat with the second third, then the last, always mixing gently to retain the air in the mousse.
6. To serve: pour the mousse into a large bowl or individual verrines.
7. Refrigerate for at least 3 hours before serving to ensure perfect texture.THERMOMIX® METHOD
Preparation - Thermomix version
Foam
1. Chop the chocolate for 5 sec / speed 10.
2. Melt with the butter for 5 mins / 50°C / speed 2, then transfer.
3. Insert the whisk attachment and whip the egg whites with a pinch of salt for 4 mins on speed 3.5.
4. Whisk the yolks and sugar for 2 mins on speed 3.
5. Add the melted chocolate and mix for 1 minute on speed 2.
6. Gently fold in the egg whites with a spatula and chill.
7. To serve: pour the mousse into a large bowl or individual verrines.
8. Refrigerate for at least 3 hours before serving to ensure perfect texture.
