Recipe: Joe's chocolate mousse

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Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home

Serves 8

You will need

175g Plain dark chocolate

80ml Full Fat cream

20ml Tia Maria or your favourite liqueur

2 eggs (separated)

Method

1. Put the chocolate and cream and liqueur in a heat proof bowl over a sauce pan of simmering water. Stir until chocolate has melted. Leave to cool for 5 minutes. Once cooled, beat in the egg yolks one at a time. Whisk the egg whites in a separate bowl until stiff. Then, fold into chocolate mixture. Place into a piping bag

White Chocolate Mousse

175g White Chocolate

20ml White Chocolate Liqueur

80 ml Full Fat Cream

Seeds of 1 vanilla stick

2 eggs separated

Method

1. Put the chocolate, liqueur, vanilla seeds and cream in a heat proof bowl over a sauce pan of simmering water. Stir until chocolate has melted. Leave to cool for 5 minutes. Once cooled, beat in the egg yolks one at a time.

2. Whisk the egg whites in a separate bowl until stiff. Then, fold into chocolate mixture. Place into a piping bag

To Plate

100g Chopped toasted hazelnuts

100g Raspberries

Method

1. Polish 8 nice serving glasses, pipe some white mousse into the bottom, top with some raspberries, now pipe some dark mousse on top, layer with some chopped toasted hazelnuts, now layer with remaining white mousse, top with some more raspberries and finish with remaining dark mousse.

2. Refrigerate for two hours and serve, with some nice chocolate decorations.

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