Next up on #FoodieFriends is my wonderful sister-in-law, Pops! Poppy does some fantastic dinner parties and is a brilliant baker. She was also a bridesmaid at our wedding – here she is looking gorge walking down the aisle ahead of me. I’ll need a recipe from my third bridesmaid, Laura, next! 😉
Poppy’s Recipe: Chocolate Orange Mousse by Delia Smith
“I first got told about this chocolate mouse from my Mother and Father who thought it was literally ‘to die for!’ And couldn’t wait to share their findings! It is one of Delia Smith’s classic baking recipes – I mean, who doesn’t love a good Delia? It is decadent but light and full of guilty pleasures!!
I have made this recipe twice and both times it has gone down an absolute treat! I serve it with a slither of something citrusy – either grapefruit or orange, some berries and a Terry’s chocolate orange! The recipe calls for popping it into the fridge for a few hours but I have done this with minimal time and placed it in the freezer for an hour. This makes the mouse less fluffy and light and more dense and sticky – either way it’s delicious!
A great recipe to have for a dinner party as you can make it way ahead of time and just assemble a few minutes before you’re ready to serve!”
225g Chocolate Orange, broken into small pieces
A knob of butter
1tbsp Brandy (optional)
3 large eggs – separated
150ml (1/4 pint) double cream – lightly whipped
Measure the chocolate into a bowl and sit over a pan of boiling water. Melt slowly and try not to let the chocolate get too hot.
Stir in the butter, brandy and egg yolks one at a time, mix until combined and set aside to cool.
Whisk the egg whites until stiff and fold into chocolate mixture with the double cream. Fold until combined.
Spoon into a large bowl or 6 ramekins and put into the fridge for at least a couple of hours.
Serve with fresh berries. Enjoy!