Saturday 14 May 2011

Baked Cherry Chocolate Mousse with Vanilla Cream and Fresh Cherries

It's been a busy few days, but I am still enjoying it. I'm in the middle of finalising an essay on 'advertising the new men' for next week; and last night I found myself typing away the delicious beginning of my dissertation which is rather exciting I must say...

A couple of nights ago, I prepared a small, laid-back farewell dinner for my dear friend Kelly who is moving to Australia in less than a week time. I invited along two other close friends, Michelle and Mark.

One of Kelly's request that evening was herbes de Provence and lemon chicken wings. I don't very often do requests, but this is a special circumstance and these wings are so delicious, I know everyone will love them and I was right. They were gone in minutes. Even though these wings is intended as an appetiser, I have previously use the same flavourings for larger pieces of chicken, like bone-in, skin-on chicken thighs will be perfect.

Michelle also made a request (what is going on here? have I gone soft?)... caramelised onion hummus which she described as the best hummus she ever tasted... Well, what can I say? I love compliments. Along with caramelised onions, the hummus is also flavoured with garlic, cumin, lemon, yoghurt and sprinkled with smoked paprika when serving.

We then had lemon roast chicken served with garlicky truffle mash. I think simple dishes, like roast chicken is the universal 'taste of home', but yet it's also elegant and nothing beats a golden bird with crispy skin and tender, juicy flesh. I smothered the chicken with seasoned lemon butter and then roasted on a bed on sliced onions, garlic, thyme and lemon wedges which then became the dressing for the green beans side dish. I also jazzed up a simple creamy mash potatoes with roasted garlic and white truffle oil for instant luxury.

And for dessert, the indulgent baked cherry chocolate mousse with vanilla cream and fresh cherries. Though I make this quite often (with different variations of flavours), I am still amazed by how delicious this mousse is. The sourness of the dried cherries inside the mousse works perfectly with the rich dark chocolate. The baked mousse has this cake-like exterior, and inside is the light as a feather chocolate filling. To make it extra special, the mousse is topped with vanilla cream with real vanilla seeds and sweet red cherries.


Another one of Kelly's request to complete the evening was espresso zabaglione... my favourite. My best description of this zabaglione is like eating clouds, because it's so light and soft with espresso infused in it.


We had a great night with plenty to eat and drink. Kelly, it's been a pleasure feeding you and your company is certainly going to be missed. Have fun and good luck in Australia.

Enjoy your weekend everyone.

Baked Cherry Chocolate Mousse with Vanilla Cream and Fresh Cherries
Recipe by Me

300 g cherry dark chocolate, minimum 60% cocoa (I use Green & Black's)
150 g unsalted butter
6 eggs, separated
50 g caster sugar, plus 2 tablespoons
200 ml double cream
1 vanilla pod, or 1 teaspoon of vanilla paste
fresh cherries

Preheat the oven to 180 C. Line the base and sides of a 23-cm spring-bottomed cake tin with greaseproof paper. Melt the chocolate and butter in a glass/metal bowl over simmering water.

Whisk the egg yolks with sugar and stir in the melted chocolate, stirring well to combine.  In another bowl, whisk the egg whites with the remaining of the sugar until stiff peak. Fold the egg whites gently to the chocolate mixture, and pour the mixture to the cake tine.

Bake for 20 minutes until just firm to the touch. Let cool on a rack to room temperature. When completely cool, remove from the tin, but keeping the base, and put on a platter. Whip the double cream with vanilla seeds or paste for the topping, and scatter with fresh cherries.

26 comments:

  1. oh Michael, the photo of that cake is exceptional... you should be so proud of yourself for the way your photo's are coming out... the recipe looks bloody brilliant too... good luck with your essay, keep us posted on progress x

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  2. I can't believe that this is a mousse, it stands so well like a cake. Good luck with your essay!

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  3. @Dom: Thank you so much Dom and thank you for the natural lighting we've been having lately :)
    No worries, I'll keep you updated.

    @Victor: Thanks. I think you should make it and prove it yourself :)

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  4. Mhhhh so beautiful pics and yummy recipes! have a nice w/e

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  5. Oh that dessert looks amazing! I've never made a mousse before.

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  6. What a beautiful farewell gesture!

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  7. Wuah... You are quite the Nigella, aren't you Michael?
    Roast Chicken?! Man, that's as raw as great food gets. Always love a good roast chick.

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  8. You make so many yummy things, can I make a request, Michael? LOL. That mousse cake is really to die for! I want to be your friend forever because I know you'll never let me go hungry ;-).

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  9. It looks like a cake, I wouldn't have thought that it's a mousse...! This looks simply stunning!

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  10. Look at you, your AMAZING. Always tempting me with your wonderful creations. I do so wish we lived closer to each other. That cake is to die for man... absolutely gorgeous. And Truffle Mash is like my ALL TIME FAVOURITE. Want, want, want....

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  11. wow Michael, you know you really can bake! I love this baked mousse cake.

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  12. Kelly has a good friend. The food spread for the evening sounds/looks divine. I am never disappointed visiting your blog-everything is always amazing.

    Cheers to you!

    Good luck on starting your dissertation.

    Velva

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  13. That mousse cake looks amazing! I'm leaving to go to work tomorrow. Does that count as leaving enough for you to cook me dinner? I'll have a raspberry variation of the mousse thanks.

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  14. Once again, that cake looks awesome. Not that you need it but good luck on your dissertation. How does one advertise the new man?

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  15. Wunderbar! Now, I think I'd like that hummus recipe please...

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  16. Wow, everything sounds fantastic...and the mousse looks AMAZING!! I'll come visit just so you can make me a send off dinner :)

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  17. Michael-I wish I could have seen all the other amazing foods you made...drooling over your mousse cake with the elegant vanilla cream and fresh cherries.
    The presentation is superb, and the taste must be like "out of this world"
    Your friends are so lucky to have you cooking for them, and requesting, as well:D
    I couldn't even think of a request...I would just let you decide, because everything you make turns out so great!!!

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  18. All three of those courses sound great, but I especially love dessert! Absolutely gorgeous, what's not to love?

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  19. Oh my GOD that chocolate looks friggin' awesome Michael. My reaction to chocolates make it obvious to my extreme desire. I would love to copy this but with strawberries maybe as cherry is sooo hard to find in Vietnam. Love this post :)

    Btw, did u catch the royal wedding around London?

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  20. Michael, so nice of you taking requests :-) And all the food sounds delicious from your description...the chocolate mousse with cherries and vanilla cream look so pretty and great flavors. Hope you have a wonderful week ahead ;-)

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  21. Michael, your baked mouse is fabulous! love those cherries on top! Fantastic Idea! I'll make this for sure when the harvest of cherries start next month. Cheers!

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  22. What a delicious idea to bake a mousse. And the cherries on top are just darling :)

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  23. G&B Cherry Dark Chocolate is my FAVOURITE. But you can't get it in Australia! Don't tell your friend Kelly :/

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  24. this is a VERY cool combination! thanks for sharing! an awesome post, as per usual. loves it :)
    -meg
    @ http://clutzycooking.blogspot.com

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  25. I actually love getting requests! It feel like a very big compliment when someone wants something that I've made before.

    Now, I know I'm supposed to be looking at that luscious dessert...but I can't get my mind off the caramelized onion hummus. That. Sounds. AMAZING!!! I must make it soon!

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