Spiced chocolate mousse

It was years ago. The concept of the food blog was in its infancy, Julie and Julia was yet to surface and a whole generation of eaters and cooks were still getting their lo-fi information from the library.

A buzzing, flickery hulk of a boxy crt took up most of my desks at home and work and don’t even get me started on the antiquated equipment foisted on us at university. People still used dial-up internet, landlines and the white pages. Apple’s renaissance had yet to occur. It was in these heady post Y2K times that I had my first introduction to American food. Now, I’ve never been to America and while I have rarely seen relatives from there I’d never eaten any of their food. With the internet newly bustling away, I, as a young failed cook, was suddenly exposed to the United States of Food. And it wasn’t pretty. On the mostly American internet in those days it was all recipes that involved a list of packaged ingredients, canned cheese, packet-mix cakes and what the hell is half-and-half? Well let me tell you where I’m from that’s a foamy mix of old and new.

The situation was incredibly dire, I was about ready to give up on this whole food online thing when I discovered what seemed to be the kitchen of the internet. It was a yahoo group populated with American cooks, forget Martha Stewart think Anthony Bourdain. Tattooed, swearing, hard working (and playing) line cooks who loved their food, worked long hours then came home and discussed it some more on this strange newfangled network thingamajig. I lurked and read, enjoying successes and failures vicariously through people on the other side of the world. They talked about things I’d never heard of texas bbq, dry rubs, albacore, arugula, yams, succotash and soft tacos. They smoked meat and fish, made their own spice mixes and experimented with fresh seasonal ingredients. As always there were a few members who were totally up-themselves, often characterised here by nicknames starting with ‘Chef’. One in particular was pretty high up in some fancy pants hotel, lets call him ChefBoyardee. Now, ChefBoyardee had his own eleven secret herbs and spices which he added to everything. No kidding, every dish he described included the words ‘spice it up ChefBoyardee style’ or ‘add a little of that ChefBoyardee love’ (and I hope to superman that he wasn’t talking about this), happily he steered clear of pastry.

That 500 words up there leads me in to my main point, I fear I’m becoming a one trick pony a la ChefBoyardee. This spiced chocolate mousse recipe caught my eye and I almost didn’t make it. See I’ve paired chocolate with cinnamon recently here and here, and with chilli here and I’ve previously made one other spiced up chocolate mousse. But I make lots of things that never make it here so and I wanted to eat mousse so I took the plunge. And it was worth it.

Smooth and airy, rich, spicy chocolate mousse with a bitter crunch of praline. I hope I remember this little pot of luxury as well as I remember ChefBoyardee. Thankfully the internet has matured internationally and I no longer have to rely on Yahoo Groups for my virtual food fix.

Spiced chocolate mousse
Adapted from Gourmet Traveller.
This mousse is not appropriate for young children, pregnant women, the eldery or infirm as it contains raw eggs.

For chocolate mousse:
180 grams dark chocolate
3 eggs, at room temperature
¼ tsp each of ground cinnamon and chilli powder
225ml thickened cream

For praline:
100 grams flaked almonds
100 grams caster sugar

Make chocolate mousse:
Melt chocolate in a heatproof bowl over a saucepan of gently simmering water. When melted remove from heat and cool. When cooled enough not to cook your eggs, add the yolks and stir to combine, then add spices. Whip cream lightly and fold through the chocolate mixture until just combined. In a separate bowl, beat egg whites until soft peaks form, then fold into the chocolate mixture. The mousse should be smooth and even in colour but still light and fluffy. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.

Make praline:
Toast almonds lightly and spread evenly on a baking paper lined tray to cool. In a small saucepan over medium heat bring sugar and 2 tablespoons of water to the boil. Stir until sugar dissolves then continue to boil unstirred until a light caramel. Brush the sides of the pan with water to prevent crystallisation of the sugar. When the caramel is a light golden colour pour over almonds and cool completely. Break up the sugar sheet in chunks, or chop coarsely.

Serve little pots of mousse topped with praline.