Our partner in public broadcasting: Grease and line a 13in x 9in swiss roll tin with baking parchment. Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water. Mary Berry's chocolate mocha mousse is quick to make, rich in flavour with a light, silky texture. 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It's one of those treats that's loved by kids and adults alike. Whip the cream to soft peaks and fold in the crème fraîche. Add this to the chocolate mixture and stir until combined. It is explained in further detail by Mary in Season 1 Masterclass: Part 4. Using a fork, mix the egg yolk with the whisky and orange zest in a bowl. Decorate with chocolate curls. If it does, stir in 1–2 teaspoons of the crème fraîche to slacken. 3 large eggs, separated. PREPARE AHEAD Can be made up to a day ahead. SERVES 6-8 PREPARE AHEAD Can be made up to a day ahead. You will need 6-8 ramekins or small pots. Drag a pastry comb or a fork diagonally through the paste to form a pinstripe pattern, scraping off the excess mixture after each drag. Add the caster sugar, a teaspoon at a time, and continue to whisk on a high speed until glossy. 2. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Pour the cream into a medium mixing bowl and sprinkle over the coffee. 150ml double cream, lightly whipped. Mary Berry’s orange, chocolate and whiskey mousse is indulgent and delicious with a classic combination of flavours. When the sponge is cooled, trim the edges and cut out 6 rectangles of sponge using the template. 25g (1oz) caster sugar Whisk together for 3-5 minutes, or until doubled in volume. 150g (5oz) Bournville chocolate, broken into small pieces Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. You can spoon it into individual dishes – why not search around for unique shapes? Leave until just melted, then remove the pan from the heat, stir, and leave the chocolate to cool slightly. Spoon into glasses and chill for 1 hour. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. 1 large egg, separated To make chocolate curls, simply pull a vegetable peeler along the flat side of a chocolate bar. – pop it in the fridge, and it’s all ready to serve when you want it. In a separate clean, dry bowl, whisk the egg white until firm but not dry. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Chill in the freezer while you make the white chocolate mousse. Pour the remaining cream into a bowl. MORE: Recipes from the Great British Bake Off. Melt slowly and do not allow the chocolate become too hot. 3. Put the egg yolks and sugar in a medium heatproof bowl. We earn a commission for products purchased through some links in this article. a knob of butter. For the dark chocolate mousse, place the chocolate in a bowl set over a pan of simmering water. 1. Peel off the baking parchment and silicon sheet from the base of the cake and leave to cool completely. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Line 2½in chefs rings or mini cake rings with baking parchment. 300ml (10fl oz) pouring double cream Cut a rectangular template measuring 7in x 2in, from a piece of parchment paper. Will Christmas markets go ahead this year? White chocolate can be tricky, so watch it like a hawk and as soon as it has melted, remove the bowl from the pan and set aside to cool a little. Stir until melted, then set aside. For the white chocolate mousse, place the chocolate in a bowl set over a pan of simmering water. Combine this with the whipped cream. Tip the joconde sponge mixture over the pinstripe paste and level the surface with a palette knife. The beautiful presentation means it’s perfect for a dinner party dessert, or just a special night in. Top with the raspberries and blueberries and dust with icing sugar. If they start to harden, becoming too firm to bend before you have a chance to shape them all, just return … 1 tbsp whisky Spoon into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three quarter of the way up the sponge. Whip the cream to soft peaks and fold into the chocolate mixture. Don’t beat the mixture, as you do not want to knock the air out of the mousse. For the decorative paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg white, beating continuously. The base of the bowl should not touch the water. Set the bowl over a pan of gently simmering water, as above. finely grated zest of ½ orange Once wrapped inside the rings, gently push and press the ends to meet together to make a seamless cake. For Mary Berry, baking extraordinaire and judge on the Great British Bake Off, it’s the hint of coffee in this chocolate mocha mousse recipe that makes it unique.
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