Guest guest Posted February 7, 2002 Report Share Posted February 7, 2002 Chocolate Mousse with Sesame Snaps Recipe courtesy Jamie Oliver 8 ounces (200 grams) good quality dark chocolate, bashed up 2 1/2 ounces (70 grams) butter, cut into pieces 12 fluid ounces (350 milliliters) heavy cream 2 large eggs, preferably organic 2 tablespoons Scottish Heather honey 1 tablespoon Scottish whiskey 1 pound (455 grams) caster sugar 8 tablespoons butter 7 ounces (200 gram) sesame seeds In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. In a separate bowl, whip the cream to soft peaks. 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. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving. Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup. Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil. Use a palette knife to push it out to about 1/2-inch (0.5 centimeters) thick (even thinner if you can). Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like! Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Medium Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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