Whisky chocolate mousse in marbled chocolate bowlsChocolate
This recipe makes me drool and hungry just by looking at its picture!
300g good quality white chocolate
60g good quality gluten free milk chocolate
175g butter, softened
85g golden caster sugar
180g gluten free plain flour
50g cornflour (gluten free, check packaging)
160g 70% cocoa dark chocolate
40g gluten free milk chocolate
3 large free range eggs (at room temperature)
Approx 1 tbsp whisky, according to taste
40g caster sugar
100g caster sugar, plus extra for coating
6 fresh strawberries
A little strawberry jam, warmed
1.Blow up six balloons (use water balloons as they are small).
2.Break the white chocolate into a small deep bowl. Melt in the microwave on the 500w setting (keep checking the chocolate and give it a good stir every so often).
3.Repeat with the milk chocolate.
With a teaspoon, drizzle the milk chocolate into the white chocolate (criss-crosses are nice).
4.Dip the balloons into the chocolate so that it comes half way up the sides then sit the balloons, chocolate-side down, on a tray lined with baking paper. Place them in the fridge to harden.
5.Once the chocolate has hardened, pop the balloons.
1.Preheat the oven to 150C.
2.Beat the butter and sugar together in a food processor.
3.Sift together the flour and cornflour.
4.Whilst the food processor is still running, add a spoonful of the flour mixture at a time until all flour is fully incorporated. Beat well for another minute.
5.Use a spatula to scoop the mixture onto a sheet of cling film. Wrap into a ball and refrigerate for approximately 25 minutes, or until firm.
6.Once firm, roll out the dough between two sheets of cling film. Lift the top layer of cling up and dot some jam around the dough. Fold over and repeat until the dough is full of little dots of jam (do not mix together or the dough will turn pink!).
Roll the dough out to a thickness of around 0.75cm.
7.Cut out six circles of dough and place onto a lined baking sheet. Prick with tops with a fork.
8.Cook in the centre of the oven for 20-25 minutes, until just starting to brown.
9.Place the shortbreads on a cooling rack and allow them to cool completely.
1.Place the chocolate and 50ml warm water in a bowl over a pan of barely simmering water and heat gently until melted. Leave to cool for a couple of minutes.
2.Separate the eggs and mix the egg yolks with the chocolate mixture until smooth.
3.Add the whisky (to taste) and mix to incorporate.
Whisk the egg whites until soft peaks appear.
4.Add the sugar a bit at a time, whisking after each addition until the mixture is smooth and glossy.
5.Using a metal spoon, mix a spoonful of the egg whites into the chocolate mixture to loosen it, then very gently fold the remaining egg whites a bit at a time into the chocolate. Make sure all the whites are properly incorporated.
6.Fill the chocolate cups with the mousse mixture then refrigerate for 90 minutes.
Add the sugar and 50ml water to a small pan and simmer to dissolve the sugar.
Leaving the leaves on the strawberries, slice them into little fans.
Place the strawberries in the pan and simmer for two minutes then leave in the pan, off the heat for a further two minutes.
With a slotted spoon, remove the strawberries from the pan and coat in a little extra sugar.
Warm a little jam and place in a squeezy bottle.
Make zigzags of jam across each plate. Place a chocolate cup filled with chocolate mousse in the centre of the plate and serve with the shortbreads. Place a sugared strawberry on top of the shortbread and serve.