‘Twas the night before Christmas
Well we made it. I don’t know about you guys but I’ve been hanging out for this day for what feels like forever!
As much as I’ve been looking forward to it though, it can be a hard time of year for many. Personally, I find it difficult not to think about this time last year and the fact we as a family were spending Christmas with one of our most treasured members, my beautiful Aunty, for the last time. I still miss her terribly and probably always will but I guess that’s what Christmas is all about – reflecting on what we have and being grateful for those who have changed our worlds, even if they aren’t with us anymore.
My Aunty was a huge fan of Christmas and could throw a great party. She taught me to be a calm, considered cook and whilst I’m not sure I’ll ever master her wisdom or gentle nature, I will always remember and appreciate the time we shared together. Whether it be in the kitchen cooking or enjoying a glass of bubbly in the backyard she was fabulous company, even if she never got any of our names right!
In memory of her, I’m posting a recipe she taught me. It’s ridiculously simple but utterly luscious and the perfect Christmas Eve dessert. While I’m pretty sure it was originally a “celebrity” chef’s recipe, it will always be Aunty Ree’s chocolate mousse to me!
Merry Christmas, hope you all have a lovely holiday xxx
Aunty Ree’s Cheats Chocolate Mousse (serves about 10)
- 500gm good quality chocolate – I used 200gm standard dark, 100gm 70% dark and 200gm milk
- 1 litre custard
- 750ml cream, whipped
- 500gm mixed berries
- Mint, extra chocolate, cherries and toasted almond slivers to garnish
- Melt chocolate and custard in a metal bowl over a saucepan of simmering water. Once completely smooth, allow to chill for about 30 minutes.
- Fold in just under half of the whipped cream until just combined and pour into the bowl you wish to serve it in. Chill for at least 3-4 hours.
- Layer the berries onto of the mousse and then top with the remaining whipped cream.
- Decorate with the cherries, some grated chocolate, toasted almond slivers and mint leaves. Chill until ready to serve.