There are times when a little restraint is called for. After all, too much of a good thing can get you into all kinds of trouble.
Happily, this is not one of those times. For too much of a very good thing – in this case, chocolate – is what this Sweet Adventures Death by Chocolate bloghop is all about.
Sweet Adventures is a group of Australian food bloggers – myself, 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, and Dining With a Stud – who host a monthly, dessert-themed blog hop.
Our inaugural event, The Great Australian Pavlova Blog Hop, attracted 34 entries in November 2011, while our second event, the Festive Favourites Blog Hop, attracted 38 entries last month. Click on the above links to drool over all the entries.
It was my turn to host this month and as I scanned our lengthy list of theme ideas I realised there was one glaring omission: Death by Chocolate.
Why Death by Chocolate? Well, if you’re going to indulge in chocolate you might as well go all out, right? There’s no point in the single square of chocolate, the lone chocolate truffle, the tiny chocolate brownie, the mini chocolate biscuit or the slender piece of chocolate cake. Worst still, are diet versions: I’d rather go without than eat some kind of ‘lite’ chocolate abomination.
So for my Death by Chocolate entry, I wanted complete chocolate decadence. I wanted creamy pillows of velvety chocolate-ness. I wanted a dessert that would have me swooning over its richness.
I trialled a multi-layered chocolate cake, which fell well short of expectations, before deciding to make a classic chocolate mousse instead.
I’ve always been a pushover for chocolate mousse made with top quality chocolate. I love its intense chocolate flavour, silky texture and the way it melts away into sublime nothingness in your mouth. It’s an incredibly sexy dessert and perfect for a romantic supper but you could also serve it in shot glasses for a cocktail party or hen’s night.
This chocolate mousse is made with standard pantry ingredients, and in under 20 minutes, but tastes like a dessert that you’d enjoy in a fine dining establishment (with the addition of a few ‘dirt’ crumbs and flowers sprinkled artistically around the plate, natch).
- 350 grams top quality chocolate (I used a mixture of dark and white this time but would ordinarily use only dark)
- 175 grams unsalted butter
- 100 grams raw caster sugar
- 1 tablespoon vanilla essence