Two things have happened lately which you can’t have failed to notice (if you live here in the UK): 1) The latest series of Masterchef has just – sadly – finished and the eventual winner used mangoes almost every week; and 2) yesterday was Mothers’ Day.
Mothers’ Day is a bit of a funny one as we’re (my brothers and I) never quite sure what to do. Yes, she’ll love a bunch of flowers, or a(nother) Michael Bublé CD, or to go out for dinner. But it’s all a bit standard. And more importantly we’ve done it all before. This year we decided that we’d just let her sit back and we’d sort out a Sunday dinner that she’d (hopefully)really enjoy. It also gave me the chance to get back in the kitchen – something I’ve sadly been missing in my life.
Going on the ‘keep it simple, but delicious’ method we opted for a nice roast beef for main (minus the yorkshire puddings, which are still in the freezer. Fail.) followed by chocolate mouse. I love chocolate mousse. And I make a rather delicious one – if I do say so myself – from a recipe belonging to the wonderful Nigella Lawson, but with the little twist of adding fruit (in this case mango). And what makes it even better is that it is the simplest thing out – even if it won’t be winning any prizes for healthiness.
So, in true Masterchef style I created a Mango infused mousse chocolat, with a crème and mango garnish and a dusting of miniature chocolate curls. A.k.a. chocolate and mango mousse, with bits of mango and cream on top and a bit of grated chocolate. (The pictures were taken before the topping was added, hence why they don’t show it).
Ingredients:
- 300ml double cream (plus more for the top)
- 250g decent dark chocolate
- 150g mini marshmallows
- 50g of butter
- A splash of vanilla extract
- 1 mango
Method:
1. In a pyrex bowl above hot water (or in a pan, if you prefer) melt the butter. Then add the chocolate and wait for it to melt.
2. Add the marshmallows and a little splash of the cream. Allow it all to melt (stirring occasionally) then take off the heat.
3. chop two-thirds of the mango and then pulp it down a bit (I used a potato masher, much to people’s entertainment).
4. Add the mango to the cream and the vanilla then whip until thick. Fold into the cooling chocolate mix.
5. Pour into whatever you want to serve it in and pop it into the fridge for at least an hour.
6. Serve with sliced mango and cream on top (if desired).
It went down rather well (and I even caught someone running their finger round the bowl when they thought no one was looking – that is my measure of success) and we had a rather nice dinner. Hope you enjoy it too.
Cr
