Love and Chocolate
Valentine's Day is approaching so I am sharing two beautiful chocolate recipes to make for loved ones. This is for the chocoholics.
Welcome to Notes from my Winter Kitchen - You are warmly invited to join me as I cook through the seasons.
I am writing to you from my London kitchen, sharing the food of my childhood. This is the food that brings me a sense of belonging. My inspiration is my late mother’s Kentish kitchen and garden, it is special and a place and one I want to share with you. When I stay there to visit family I cook what grows in the garden, not only to make delicious food but also to make new memories with my loved ones.
Valentine’s Day is approaching so I felt it might be time this week to look to something indulgent and sweet. I am sharing two very good chocolate recipes to make for loved ones.
I am starting strong with my husband William’s favourite chocolate brownie recipe, he deserves a mention here for being endlessly supportive, kind and encouraging. The original recipe my mother has written out includes a chocolate butter frosting, but she has crossed this out as she obviously thought the brownies were so good that they didn’t need it. On this we agree. I know not everyone likes nuts in brownies but my mother was vehement about the necessity of pecans in a good chocolate brownie.
I also wanted to share a classic recipe for chocolate mousse as it uses just two ingredients: chocolate and eggs. I use 70% dark chocolate with the added benefits of antioxidants. A good chocolate mousse should be light and airy (I much prefer it to a denser chocolate pot made with cream). This is in my opinion a fool proof recipe and one that I learnt at culinary school. I think it always looks beautiful when set in individual portions using teacups. Whenever I have made this for family, friends, or a dinner party it has been an easy win. It can also be made the day before.
Chocolate Recipes
William’s Chocolate Brownies
makes 12-15 brownies
350g plain dark chocolate
250s unsalted butter
3 medium eggs
200-250g soft brown sugar
50g plain flour
1 tsp baking powder
175g pecan nuts, roughly chopped
equipment
18 x 28cm roasting tin/ tray/ dish
electric mixer (helpful)
Preheat the oven to 170C fan oven. Have ready a small baking tin or dish which has been lined with baking parchment. Melt the chocolate and butter together in a heatproof bowl over simmering water. Once melted, stir briefly to break up any remaining lumps and set aside to cool. Meanwhile, whisk the eggs until super frothy, then add the sugar, a spoonful at a time, until the mix is fluffy and light (I’m using a blender). Gently fold in the melted chocolate mixture, alternating with the flour sieved with the baking powder. Fold in the nuts, spread the mixture evenly in the tin and bake for 40-45 minutes (covered loosely with foil for the last 20 minutes so the brownies don’t burn on the top).
They are ready once the top is cracked and the centre only just firm to the touch. It is better if the brownies are underdone and gooey, rather than overcooked and crumbly. Allow to cool in the tin - they will firm up as they cool. Slice into squares and serve.
Chocolate Mousse
makes 6-8 portions
220g dark chocolate 70%
8 organic eggs*
*this recipe contains raw eggs
equipment
electric hand whisk (helpful)
Separate the eggs: egg yolks in one bowl and egg whites in another. Next break up the chocolate and place in a bowl over simmering water, the base of the bowl should not touch the water. Melt the chocolate and once smooth and silken remove from the heat and cool for a few minutes. Whilst the chocolate cools whisk the egg whites using an electric whisk into soft but firm peaks.
Slowly combine the melted chocolate into the beaten egg yolks, whisking by hand continuously. (Allowing the chocolate to cool slightly first avoid any lumps, or curdling the egg yolk). Once combined add one large spoon of beaten egg whites to the mix and fold well until combined. You can now continue to add the egg whites, lightly folding them to combine. Try and knock as little air as you can from the egg whites to keep the mousse light and airy.
Pour the chocolate mousse into teacups and place in the fridge for 6 hours, or overnight to set. They are ready to serve.
Winter Recipe Archive
Through the Winter months the garden is enveloped by the cold, temperatures can drop very low where we are in Kent. The garden is sleeping and at times earily still. Piercing light in the mornings illuminates the silhouettes of the trees and the ground is hard underfoot. If snow comes it is often thick and heavy. Walking in the garden we wrap up in layers and stamp about, trying to warm up our feet. More often than not, we retreat to the kitchen and fire.
For more Winter Recipes visit: www.miriam-cooper.com
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