CHOCOLATE MOUSSE
(Serves 6)
125g dark chocolate;
6 eggs;
4 tsp Grand Marnier;
2 tsp brown sugar
Break chocolate into small pieces and melt in heat proof bowl over simmering water. Do not let the bowl touch the water. Separate the eggs. Whip whites with a pinch of salt to stiff peaks. Stir beaten egg yolks, Grand Marnier and sugar into the melted chocolate. Gently fold in the whites using a metal spoon. Chill for 2 hours before serving.
CHEESE SOUFFLE
(Serves 4)
2 Tblsps butter;
3 ½ Tblsps flour;
1 cup full cream milk;
3 eggs;
75g Gruyere cheese, grated;
salt and pepper
Preheat oven to 180C. Melt butter and gradually stir in flour to make a smooth paste. Add a little milk and stir over low heat, adding the rest of the milk and stirring continuously until mixture thickens. Season with salt and pepper.
Butter soufflé dish, separate eggs and whip whites with a pinch of salt to stiff peaks. Beat yolks and stir into sauce along with the grated cheese, then gently fold in the whites with a metal spoon. Pour into soufflé dish and bake for 25 – 30 minutes.
These two recipes can be found in Pierre Sauvage’s Casa Lopez Effortless Style. Although the book celebrates French décor flair, there are (surprise, surprise!) several utterly scrumptious recipes tucked between the gorgeous photographs of Sauvage’s Paris flat, Normandy country retreat and holiday home in Provence.
DARK CHOCOLATE AND GINGER MOUSSE
200g dark chocolate (70% cocoa solids) broken into small pieces;
2 tsp ground ginger;
Pinch salt;
6 eggs, separated and 2 egg whites;
Pinch of cream of tartar;
40g golden caster sugar;
1 Tblsp chocolate chips, chopped;
Glace ginger, chopped
Melt chocolate in bowl over simmering water along with ground ginger and salt. Once melted, remove and cool slightly. Whisk egg yolks then beat into chocolate mixture. Whisk egg whites with cream of tartar and add sugar, a spoonful at a time until soft peak stage. Vigorously mix a third of the egg white mixture into chocolate mixture, then gently fold in remaining egg whites until just combined. Cover with cling film, chill about 3 hours. Scatter top with glace ginger and chocolate chips.
