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 Recipe

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

Heart Shaped Lavender Biscuits Recipe

Lavender Heart Biscuits  Photo : Jackie Cameron

Lavender Heart Biscuits
Photo : Jackie Cameron

Heart Shaped Lavender Biscuits Recipe

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

Yields : 4 large heart biscuits

Ingredients :

30g Caster Sugar

60g Salted Butter

120g Flour

Fresh Lavender to taste

Method :

1) Cream the sugar and butter together

2) Add the chopped lavender

3) Finish with the flour amount

4) Knead the dough together.  Place the dough onto a piece of greaseproof paper.  Top with another piece of paper and roll this mixture out thinly with a rolling pin.  Remove the top piece of paper.  Use a heart stencil or cutter and cut the desired size of the biscuits out.  Place the heart shaped uncooked biscuits into the refrigerator

5) Remove each individual heart biscuit from the paper and place onto a greased oven tray and bake at 140ͦ C until cooked

White Chocolate and Lemon Mousse

Yields : Halve the recipe for 2 portions

Ingredients :

5 Eggs –large

2/3 cup Sugar

150ml Lemon Juice

187ml Cream

100g White Chocolate-melted

Method :

1) Whisk the eggs, sugar and lemon Juice over a double boiler until the mixture gets thick and creamy.  (Chef’s Note: This is ready when you can: take a spoon of mixture and draw a figure of eight in the bowl of leftover egg mixture.)

2) Refrigerate this. When set add melted chocolate and put back in the fridge

3) When this is set add firmly whipped cream and set aside for later use

Chocolate Sauce

Yields : +- 250 ml

Ingredients :

125ml Cream

100g Dark Chocolate

Method:

1) Melt both ingredients together over a double boiler

Extras

Roasted Hazelnuts

Fresh Mint

Pomegranate Rubies or any other Fresh Berries

(chef’s note: Cleaning a pomegranate can be a messy job.  I suggest cutting the top and bottom of the pomegranate off.  Then take a knife and slice through the skin lengthways at even intervals.  Full a bowl with lots of water and place your hands and the fruit into the water.  Start by peeling off the skin and separating the flesh from the rubies.  You will notice how the flesh rises to the top and the rubies with sink to the bottom.  Remove all the excess pieces, strain and you will be left with undamaged pomegranate rubies.)

On Serving

Place a lavender biscuit on the place.  Top with mousse and chocolate sauce.  Finish with pomegranate rubies, warm hazelnuts and lots of finely sliced mint

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

White Chocolate lined Brown Chocolate Mousse Recipe

Chocolate Mousse Photo  : Jackie Cameron

Chocolate Mousse
Photo : Jackie Cameron

White chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef's note: we use Belgium Callebaut couverture - meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave.Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack.Allow chocolate to run and set hard on the inside of the glass.Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4Egg whites

¾ cup Caster Sugar

1 cupFlour

100 gWhite Chocolate

100 groasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar.Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

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