I know you guys will love this one, and I have to tell you about what my Nan did upon hearing about the mousses arrival. Nan, like the rest of my family is obsessed with chocolate. She doesn’t just like chocolate, she loves it. We literally have to hide sweets from her. She has a tendancy to get a migraine after eating too much chocolate, but this still doesn’t stop her. She had found the mousse after the first dinner course (2 more to go) and had filled up a tea cup and sat their snacking on it until I said. ‘What are you eating?!’. My little brother dobbed her in and we all had good laugh. Chocolate brings our family together.
I actually didn’t make the nougat, a friend did. Don’t worry though, I will be making nougat at some point soon. I can’t live without it for long! I’m feeling chocolate, hazelnut and date nougat. YUM!! Once you make a basic recipe, you can add whatever you want. . . within reason. Don’t put gummy bears in there. Trust me.
The biscuit crumb is actually exactly how it sounds. It’s ground up biscuits and I added some roasted peanuts for that nutty flavour. I used my favourite biscuit, Arnotts butternuts. I ended up using about 1/2 a packet I think, but if you like more biscuit base, feel free to use more.
So there was an ocassion for this family get together, not that we need one. But my uncle, his wife (Nut) and his little boy Harper, who you might remember from here were visiting from Thailand. Look how big he got! I was stoked that he was fitting into the tiny Converses that I bought him before he was born. Nut had kindly offered to cook up a Thai feast for us and I was so so excited because she had promised to make me a Som Tam (Papaya Salad) with no prawns or fish sauce. Some of you won’t understand my excitement, but it sucks to miss out.
And the yummiest soup ever! I have never had Tom Ka but I’m pretty sure it’s a standard Thai soup that is pretty readily available at your local Thai restaurant. I doubt it would be this good though. This is apparently a Thai comfort food. I can see why too. I was like a big ball of goo after I had finished it. I couldn’t stop gushing over the flavour and I felt all warm and fuzzy.
Before I leave you, I always use pure cream because it has no gelatine. *combined vegetarian clapping*. No hooves here.
Follow my lead. . .
- 3 x 59g free range eggs
- 1/2 cup caster sugar
- 2 tablespoons cocoa powder
- 300g 80% cocoa solid chocolate, melted
- 300ml pure cream, whipped
- 1 packet butternut cookies, halved
- 1/4 cup roasted peanuts
- 16 x 1cm square pieces of pistachio and cranberry nougat
- Using an electric mixer, whisk the eggs and sugar on high for approximately 5 minutes or until fluffy and lightened in colour. Add the cocoa and chocolate and whisk to combine.
- Fold through the whipped cream and scoop into an airtight container. Place into the fridge to set for 3 hours.
- Using a mini food processor, process the cookies and peanuts until they form a smooth sand like consistency. Scoop evenly into 8 low ball glasses.
- Evenly distribute the chocolate mousse into each glass, in scoops. Top each glass with 2 pieces of nougat and serve immediately.