Foodie’s. They are automatically compelled into a world of expensive high quality produce, if its not organic, bin it. If you’re striving for brilliant recipes that work well every time then of course, go by this instinct! Recipe books constantly tell us that 70% cocoa will leave your finished product tasting rich and beautiful, anything less will simply NOT give as good results.
My moto is different. Unless I’m making a sponge, I see no reason to use such a bitter cocoa solid in my frostings, mousses, ganaches or even just as a simple snack on its own. I don’t think I speak for myself when I say (as a lady, of course) that milk chocolate is delicious, it’s creamy, it’s smooth and its sweet. All four attributes are what I look for in a good quality chocolate; I do not look for the cocoa percentile in order for my desserts to taste at their best. However, taste is subjective…so I say only use this poncy dark chocolate stuff if your taste buds genuinely enjoy that almost alcoholic ‘squirm whilst you chew’ taste.
Below can be described as none other than a commercial recipe, Cadbury’s was not my first choice in chocolate, especially for a mousse, but it snowed in London this weekend so my car was off bounds meaning my only source of shopping came from the Belvedere Local a few minutes’ walk away, but even that was a struggle. I would recommend using a milk chocolate of a different brand, preferably a baking brand as this will ensure a ‘mousey’ texture because it does not contain as many additives.
1 bar of milk chocolate
2 egg whites
2 tbsp water
- Melt the chocolate and water over a ban marie until glossy and then take off the heat
- In a bowl, whisk the egg whites until stiff peaks.
- Fold the egg whites into the chocolate using a figure of eight until you have a thick and creamy, aired up mixture.
- Divide the mixture into four pretty glasses and refrigerate for 2 hours.