It was my first foray into the filming of a television programme and my day at the ‘Cooking the Books‘ studio was interesting, and fun. I learnt a lot about how these sorts of programmes are made, for example - what’s fake and what’s not - the food was real and delicious! The chefs were great and the mystery guests were funny - of course I’m not going to say who they were as the series doesn’t begin until tomorrow and I wouldn’t dare spoil it!
I also met some lovely people through out the day, including members of a Chocolate society who brought the most amazing truffle encrusted chocolate cake, a fascinating Chinese cookery teacher and fellow food blogger, Fran from 101 Things Every Cook Should Cook. Seriously lovely people, who are so passionate about food, it was an inspiration to spend time with them.
Cooking the Books starts on Five at 18.30 Monday 12 Nov.
Finally, from the title, I imagine you’ve guessed which dish I decided to make
Cheeky Chocolate Mousse
Happy Days with the Naked Chef - Jamie Oliver
Serves 4-6
225g good-quality dark chocolate, bashed up
70g butter, cut into pieces (I used unsalted)
350ml double cream
2 large eggs
1 tablespoon of Amaretto (easily left out)
2 tablespoons good honey (personally, I added 4 tbs)
In a bowl over some gently simmering water, slowly melt the chocolate and butter together, then remove from the heat.
In a separate bowl, semi-whip the cream (until soft peaks; not too stiff).
In a third bowl, whisk the eggs and honey until light and fluffy.
I know you’re thinking ‘Washing up!’ but honestly, that’s it, no more, I promise!
Into the eggs and honey, fold in the Amaretto, melted chocolate mixture and cream - gently, so you don’t lose too much air.
Pour into some small wine glasses or serving dishes (I used tea cups & ramekins) and leave to chill for at least an hour before serving.
Jamie recommends serving this velvety mousse with Sesame Toffee Snaps but I didn’t have any sesame seeds, so I made a delicious substitute with vanilla dusted pumpkin seeds.
Divine!
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5 Comments on "TV and Chocolate Mousse"
Your bread looks nice! Much better than my (first) attempt today with my housemate’s breadmaker. I think the Ciabatta bread mix was too out of date as it didn’t rise. Still I’ll cut it in half later and see how it looks!!
Hi Sarah
Interesting! Which particular bread maker have you got, I might buy one if its got a GF programme
:)
Dianne, I’m going to do an update on the bread maker model etc, I meant to say in the original post but got so carried away with eating the bread I forgot!! HeHe! :)
Well the bread is edible, just quite dense. Probably go well in a soup of some sort! I’ll grab a new pack next time I’m in the supermarket and have a go with that :)
My daughter calls it ‘cakey bread’. I find popping in some xanthum gum helps give some ’springiness’.
You don’t need a gf setting to make gf bread. I don’t make gf bread in my breadmaker anymore because my paddle got stuck. I like home made gf soda bread the best :)
Yes, I use a normal bread setting and it’s fine. I’ve never had soda bread.
Helen, Is your gf soda bread yeast free? If so would you be able to share your recipe? I’ve recently found out that I’m gluten and yeast intolerant and I’m craving anything resembling bread!
Please help!!
Yes soda bread is yeast free because bicarbonate of soda is used as the rasing agent - hence the name.
450g (1lb)flour – Doves Farm gluten free flour works really well
2 level tsp salt
1 level teaspoon bicarbonate of soda
150ml (5 fl oz buttermilk (if you can’t get this, use soured cream. For a dairy free version use soya cream)
Mix the flour, salt and bicarbonate of soda thoroughly in a bowl. Then in a jug, whisk the buttermilk and 5 fl oz (150 ml) water together. Stir this mixture into the flour, together with 2-3 further tablespoons of water if needed.
Knead the dough lightly (into a round ball) to get the surface smooth, then put it onto a greased baking sheet. Cut halfway through the loaf with a sharp knife one way, then do the same the other way, forming a cross which will form the loaf into four crusty sections.
Bake the loaf in the top half of the oven for 30 minutes – covering the top with foil for the last 5 minutes if the crust looks is getting too dark. Cool on a wire rack for at least 15 mins before eating. This is delicious cut in thick slices, buttered and spread with lemon curd or honey.
If you don’t like a very crisp crust, wrap the bread in a tea towel while it cools, so the steam it gives off softens the crust a little. For a savoury variation add chopped sun-dried tomatoes, brie and a pinch of herbs – delicious!
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