Post by Bethany on Oct 12, 2005 11:53:49 GMT
Serves 4-6
Mousse
8 oz (200 g) good quality dark chocolate, broken up
2 1/2 oz (70 g) butter, cut into pieces
12 fl oz (350 ml) heavy cream
2 large eggs
2 tbsp honey
1 tbsp whiskey
1. In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
2. In a separate bowl, whip the cream to soft peaks.
3. In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air.
4. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving.
Seasme Snaps
1 lb (455 g) caster sugar
8 tbsp butter
7 ounces (200 gram) sesame seeds
1. Put your sugar and 8 tbsp water into a pan on medium heat. Stir together until it becomes a syrup.
2. Cook until light golden, then add the sesame seeds and continue to cook until dark golden.
3. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil.
4. Use a palette knife to push it out to about 1/2-inch (0.5 centimetres) thick (even thinner if you can).
5. Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like!
Mousse
8 oz (200 g) good quality dark chocolate, broken up
2 1/2 oz (70 g) butter, cut into pieces
12 fl oz (350 ml) heavy cream
2 large eggs
2 tbsp honey
1 tbsp whiskey
1. In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
2. In a separate bowl, whip the cream to soft peaks.
3. In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air.
4. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving.
Seasme Snaps
1 lb (455 g) caster sugar
8 tbsp butter
7 ounces (200 gram) sesame seeds
1. Put your sugar and 8 tbsp water into a pan on medium heat. Stir together until it becomes a syrup.
2. Cook until light golden, then add the sesame seeds and continue to cook until dark golden.
3. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil.
4. Use a palette knife to push it out to about 1/2-inch (0.5 centimetres) thick (even thinner if you can).
5. Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like!