Prue, Joel’s cousin, made this lovely little mousse for us the other night and I had to get the recipe. I made a double batch of it, some for the kids and some for the adults. The adult version had a splash of Frangelico but when Prue made it she used Baileys. Both were beautiful.
Below is a photo of the Gianduja Mousse that Prue made in 1/4 cup shot glasses. A tiny serve that looks so decadent that you feel satisfied even though the serve is small. Rumour has it that is how the French eat. I like it. I have inherited my dad’s need for something sweet after dinner. If there was no dessert then Dad would find something sweet to snack on. Even if it was just a piece of toast with honey or jam. These days Dad has a stash of chocolate in the freezer. I am the same and I don’t need a lot – just something. Fruit doesn’t always cut it. Joel is happy to peel an orange and eat it. I would rather a few choc bits from my bag of Callebaut. So I’m inspired by these itty bitty desserts that Prue and Angela made.
Angela, Prue’s mum, made the little chocolate garnish using a little chocolate mold. A simple little finish that makes the dessert feel a little bit special!
The recipe has no eggs which is wonderful news for any pregnant ladies who miss chocolate mousse but need to avoid the uncooked eggs in most recipes. There are only 3 ingredients plus a splash of alcohol. One batch I made alcohol free and poured into little paper cupcake cups. I don’t like baking in these paper cups but they are good for little jellies and other set desserts. The kids loved it.
Then the second batch with the Frangelico, topped with whipped cream and shaved chocolate, went into our lovely dessert glasses which were given to us by Joel’s grandmother before she passed away. They are small, beautiful glasses and we keep them up very high in the cupboards as I would love to be able to keep them intact for many more generations.
If you are looking for a way to use your leftover creme fraiche after whipping up a batch or two of the chocolate mousse then you can make a rough,speedy tart. Lay a sheet of store bought puff pastry on a lined baking tin. Run a knife lightly along the pastry to make a 2cm border on all sides. Brush a little milk on the border and pop the pastry in a hot oven for a few minutes. In a bowl, mix together a few scoops of creme fraiche with 1 cup of grated cheese, 1 egg, 1 egg yolk, 2 rashes of chopped bacon and some thyme leaves. Season to taste and spread the mix over the partially cooked puff pastry. Return to the oven, on the bottom rack so the base is nice and crisp, and cook for about 15 minutes until the pasty is puffed and golden. Serve with salad greens drizzle with olive oil and balsamic vinegar.
prue’s gianduja mousse
1/2 cup chocolate, hazelnut paste (such as Nutella)
1/4 cup creme fraiche
1 1/2 teaspoons brandy or Baileys
1/2 cup cream
In a medium bowl, using an electric mixer, beat the chocolate, hazelnut paste with the creme fraiche and brandy at a low speed until smooth.
In another bowl, whip the cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate, hazelnut mixture until no streaks remain.
Spoon the mousse into small bowls and refrigerate for 20 minutes.
The mixture makes 7 x 1/4 cup shot glass servings.