February 2006
Valentine’s Day delight from SuperCook
As the old saying goes: ‘The way to a man’s heart is though his stomach’ – so why not show how much you care by cooking up a treat for your loved one this Valentine’s Day?
Chocolate is a well known aphrodisiac, so SuperCook, the UK's leading baking and decorations company, has created a mouth-watering chocolate mousse recipe which is guaranteed to tantalise your taste buds this Valentine's Day.
SuperCook's range of Belgian chocolate includes white, milk, plain and extra dark 72% cocoa solids which are ideal for home baking. So why not alter the recipe to suite your chocolate preference?
Follow this simple recipe below and be guaranteed you’ll have your partner eating out of your hand…
What you’ll need:
| For the base: |
| 150g (5oz) |
digestive biscuits (crushed) |
| 75g (3oz) |
SuperCook plain / white / milk chocolate chips |
| 75g (3oz) |
Unsalted butter – melted |
|
|
| For the filling: |
| 6x 5ml tsp |
SuperCook Gelatine |
| 6 x 15ml tbsp |
hot water |
| 2 eggs, |
separated |
| 150g (5oz) |
Caster sugar |
| 225ml (8fl.oz) |
Milk |
| 200g (7oz) |
SuperCook Belgian plain / white / milk / extra dark (72% cocoa solids) chopped into small pieces |
| 2 x 5ml tsp |
SuperCook Vanilla Extract |
| 275ml (1/2 pint) |
Double cream |
Serves: 9
What to do:
- Line the base of a 20cm (8 inch) square cake tin with tin foil.
- Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.
- Dissolve SuperCook Gelatine in hot water. In a separate bowl, whisk egg yolks with 85g of the sugar. Bring milk to the boil and pour over egg yolks, whisking all the time.
- Return to saucepan and continue to heat until mixture thickens but do not allow to boil.
- Add SuperCook Gelatine, SuperCook Belgian Chocolate pieces and SuperCook Vanilla Extract - stir until smooth and allow to cool.
- Lightly whip the cream and fold into the cooled mixture. Whisk the egg whites until stiff, add the remaining sugar and whisk to soft peaks. Fold into the mixture, stir well and pour into the prepared tin.
- Chill for approx two hours before serving and then cut into squares. For a special touch, why not make your own chocolate heart decorations to push into the top of the mousse. Just drizzle SuperCook melted Belgian chocolate onto greaseproof paper in a heart shape, leave to set, then peel off and place on top of the mousse.
And finally…serve with lots of love!