We celebrate with the best match made in culinary heaven;
HAWKSHEAD Pinot Noir & Chocolate Mousse.
Here is a simple, no frills, tried & trusted recipe from the Doyenne of good food; Mary Berry.
You need only four ingredients, found in every kitchen and can even be whipped up in a hut on a hiking trip. Just make sure you pack whisk and be careful with the eggs. This CHOCOLATE MOUSSE is a real teat and serves 6-8
- 225g dark chocolate, broken into small pieces
- a knob of butter
- 3 large eggs, separated
- 150ml cream (long life if tramping) lightly whipped
Place the chocolate into a bowl and melt slowly over a pan of simmering water. Do not allow the chocolate to become too hot.
- Stir in the butter and egg yolks one at a time and mix until combined. Set aside to cool a little.
Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine.
Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins. Transfer to the fridge to set.
- Dust with icing sugar.
The mousse can be made up to a day ahead and freezes well for up to a month.