Let’s talk about the company.
My brother-in-law and my three nieces came over on Saturday for the AFL Grand Final. The boys had a ball playing with their cousins (the kids were aged 6, 5, 4, 3, 1 and 0!) We also had two of hubby’s best mates and their partners. A perfect sized gathering for our tiny house.
We can also talk about the food.
Mmmmm, yes, let’s talk about the food. Particularly the desserts. We were completely spoilt by a couple of guests who picked up an absolutely delightful brownie and passionfruit chocolate gateau from Le Petit Gateau. Ohhhhhh, heavenly.
I had some issues with my Nutella mousse. The first batch curdled. I think Betty overwhipped it (Betty being my KitchenAid). So, I winged a second batch of Nutella mousse for the kids (whipped cream with softened Nutella folded through, topped with mini M&Ms). Brilliant.
But now I had run out of Nutella, so I had to go for something a bit more complicated for the grown-ups (gosh darnit). I went with this recipe from Taste, and added a couple of tablespoons of Frangelico to give it a bit of a hazelnut hit.
Ingredients (serves 6)
- 200g dark cooking chocolate, chopped (Nestle brand)
- 20g butter
- 2 tbs Tia Maria liqueur
- 250ml (1 cup) thickened cream
- 3 eggs, separated
- 125ml (1/2 cup) thickened cream, extra
- Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn’t touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.
- Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
- Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.
- Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.
- Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
- Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse.
It was yummy, but there was serious sugar overload after *having* to try each dessert.
We can talk about the company, and the food. Even the weather (which was terrible).
Let’s just not talk about the football. K?