Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Chocolate Mousse

White Chocolate and Fennel Mousse Recipe

White Chocolate Fennel Mousse Photo : Jackie Cameron

White Chocolate Fennel Mousse
Photo : Jackie Cameron

White Chocolate and Fennel Mousse

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!

Yields : 2L

Ingredients :

360ml Full Cream Milk

½ Vanilla Pod, cut lengthwise and all seeds scraped out

500gr White Belgium Chocolate, or the best white chocolate available

3 sheets Gelatine, sponged

500ml Cream, whipped

2 Lemon Zest

2 Orange Zest

15ml Fennel, chopped

Method :

1) Heat up the milk and vanilla pod in a little sauce pan

2) Over a double boiler melt 240ml of the heated up milk together with the white chocolate

3) Keep the remaining milk in the pot, add the gelatine to dissolve

4) When the chocolate is melted, strain the gelatine milk into it and mix well

5) Place into the fridge, allow to semi set, stirring every few minutes

6) Fold in the whipped cream

7) Add the zest and fennel to taste

8) Serve simply with a selection of sweet and savoury herbs and edible flowers

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Orange and Cointreau Chocolate Mousse Recipe

Classic Orange and Cointreau Belgium Chocolate Mousse  Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse
Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse

Classic orange and Cointreau Belgium chocolate mousse – a favourite standby.

Yields : 1.250ml Mousse

Ingredients :

500 g Dark Chocolate, best quality you can afford

8 whole Eggs, large -separated

90 ml Cream

45 ml Cointreau Liquor

3 medium Oranges, Zest – remove by grating the outer skin; try not to include the pith, as this is bitter

Method :

1) Melt the chopped dark chocolate over a double boiler

2) Cool slightly and add the egg yolks carefully one at a time. Incorporating well in-between each egg yolk

3) Allow a little more cooling and then start adding the cream slowly

4) When all mixed through continue with the Cointreau amount and zest. (The alcohol amount adds a lovely sheen, glossiness to the mousse. Stabilising everything.)

5) Lastly, add the firmly whisked egg whites and place into the refrigerator.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713