Christmas Entertaining with Glenisk + Dark Chocolate and Lemon Mousse with Chocolate Chip Crème Fraîche
Christmas can be a daunting time with so much to buy and make and do {I know of some families who completely redecorate for the festive season but that’s one step too much for me}. Having goodies ready for when friends and family call is always tricky as you never know when an unexpected caller will land on your doorstep. So, I was delighted when Glenisk sent me some recipes to make entertaining at Christmas that bit easier.
Glenisk’s in-house foodie Christine Jordan, has devised a range of gourmet festive treats that are simple to whip up in the kitchen as well as easy on the Christmas budget. All the recipes and accompanying videos are available on www.glenisk.com but the one that caught my eye is Dark Chocolate and Lemon Mousse with Chocolate Chip Crème Fraîche.
Dark Chocolate and Lemon Mousse with Chocolate Chip Crème Fraîche
Ingredients
- 200g dark chocolate – not too dark, around 50-60% cocoa solids
- 25g butter
- 4 very fresh eggs
- 50g caster sugar
- 1 lemon
- Good quality lemon curd
- 250g Glenisk Organic Crème Fraîche
- Icing sugar
- Dark chocolate or dark chocolate chips
- Flaked almonds and Christmas themed sprinkles if wished
Method
- Melt 200g dark chocolate with the butter in a pyrex/glass bowl over a saucepan of simmering water without stirring.
- Grate in the zest of 1/2 a lemon, remove from the heat and stir gently once melted.
- Separate 4 eggs and add the yolks to the chocolate combining thoroughly.
- Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
- Take one big tablespoon of egg white and beat well into the chocolate to loosen the mixture, fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
- Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set.
- Toast almonds on a dry pan until golden then leave to cool.
- Next spoon a layer of lemon curd over the top of the mousse.
- Chop or grate dark chocolate coarsely and add to the crème fraîche with 1 teaspoon of icing sugar or to taste.
- Spoon the crème fraîche on top of the lemon curd cover with cling film and chill for up to 24 hours, sprinkle over some flaked almonds and shavings of chocolate on top of the dessert just before serving.
You’ll find the accompanying video by clicking here>>
Enjoy!
Xx Paula
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Salt, Pepper and a Dollop of Cream 
Oh my gosh, these look divine! Chocolate chip creme fraiche?! Heavenly. I think I’m going to try these, despite Christmas being over. Chocolate mousse with lemon is definitely a dessert that should be eaten all year round 🙂 x