The Dessert: Chocolate mousse with fresh fruits for our Autumn style pre Christmas Dinner Party with Bacco Wines
With christmas around the corner, this is the best time of the year to throw a stunning dinner party – or to cook up a few delicious dishes. Inspiration taken from autumn: warm or cold. We embark on a celebration of this season with easy to make dishes and delicious wines to pair. All set to impress your family & friends or just have an amazing meal!!
This 4 course menu is easy to make and all dishes are individually as delicious. The dishes are focused on Autumn and trying to provide the ideal pre-xmas dinner party. Much of the prep you can do in advance, so it’s easy done when your guests arrive. Not in the mood for a 4 course dinner: all dishes are good on their own, simple to create yet delicious.
The Dessert: Chocolate mousse with fresh fruits
We finish on a high: all time favourite chocolate mousse. This is such a crowd pleaser, and so versatile. Make this version for the first time, and afterward you play with the flavours. You will end up with your own favourite version. Warning: this is dangerous good.
HOW TO MAKE THIS DISH
- Melt the chocolate au bain marie: in a bowl above boiling water.
- Slightly heat 3 egg yolks with cream, don’t let it boil.
- Mix the melted chocolate with the egg yolks & cream mix and let cool.
- Whip up the rest of the cream and fold in the mousse.
- This is the moment you correct for sugar: if you like it more bitter add in little sugar – taste! This version is with dark chocolate, but that is up to your taste. You can almost use any sugar, be careful with milk chocolate because it will already have a lot of sugar.
- 4 egg yolks
- 300gr heavy cream
- Sugar to taste
- 150gr of dark chocolate (+60% cacao)
- Vanilla (optional)
- Raspberries (optional)
- Pomegranate (optional)
This dish is an all time favourite dinner party dessert because you can easily make it a day in advance. Besides that, you can play with the flavours. Add in coffee chocolate flavours with cherries, go for coconut with sweet basil, hazelnut with milk chocolate, or white chocolate with strawberries … you see where I’m going! The technique stays the same. Just make sure you always taste and start with no sugar and work your way towards the sweetness you like.
Serve in cups and let rest for at least 30 minutes in the fridge. I love to hide raspberries and serve with pomegranate, cos you want something to freshness & acidity to cut through that bitter chocolate taste! Soooo gooooood!