My dear mother recently asked me, “When are you going to clean out the books in your bedroom?”. Not in those exact words, though, and in a more, shall we say, irritated/cheesed-off tone of voice. You see, I’d been using my old room at mum’s house as a store room for the work outfits I no longer wear (nor fit into) and old textbooks, uni notes, records, craft projects, magazines, books… it’s a bit of a firetrap in there, truth be told.
So, like a dutiful daughter, and with just a hint of exasperation, I went through everything and dumped all the paper into the recycling bin. However, I did save my prized copies of PG Wodehouse and I spent a delicious couple of hours reliving life with Jeeves, Bertie, Gussie Fink-Nottle (aka ‘Spink-Bottle’, heehee) and the chappies at the Drones.
Oh, and what did I do with my old work suits (with biggish shoulder pads, in delectable bright pink, pastel blue, appropriate black)? I left them in the wardrobe, of course. Because fashion cycles dictate that they will be back in style in mid-2012, and I’m gonna be rockin’ the runway when they do.
During the cleanout, I found a newspaper cutting with this easy chocolate mousse idea. I made it and it made me smile as much as Spink-Bottle.
Simple Chocolate Mousse
100g dark chocolate, broken into pieces
300ml thickened cream
1. Melt the chocolate over a double boiler, or in the microwave. For microwave method, place the broken chocolate in a microwave-safe bowl, then heat on medium-low setting for 30 seconds at a time, stirring between heatings. It should be almost melted after 90 seconds, so just stir it until the chocolate completely melts. Set melted chocolate aside to cool slightly.
2. While the chocolate is cooling, whip the cream until soft peaks form.
3. Fold in the melted chocolate and stir until it’s combined and there are no white streaks in the mixture.
4. Spoon the mousse into 4 small bowls and refrigerate for 1 hour before serving.
Ingredients: Just some cream and chocolate
Whip the cream and fold in the melted chocolate
Spoon into glasses or dessert bowls and refrigerate
You can decorate the mousses if you like.
Fresh fruit would be good, but I didn't have any, so honeycomb had to do.