i shot a mousse one day

I think when people have pot luck style dinners it's always a good idea to bring the dessert. People love you when you bring dessert. I know I know, if I love myself I won't worry what others may think. But really, who doesn't want love and adoration?

For Sammy's birthday I really didn't feel like baking though. And I knew I had to work on the day of the party so it would have to be something I could make the day before. I'd never made mousse before and to be honest I only guessed it could be something good, remembering vaguely the awful instant mousses at pizza restaurants when I was a kid. I had hope though..

It's just lucky that Lish had arranged for me to get the Malouf's Arabesque for my present when I left my last job. This is their recipe and it was everything I might have wanted - rich as all hell, smooth, airy and the bringer of much adoration. Lauren said it changed her life. Now hopefully she'll change mine by hooking me up with Catherine Keener.

Cinnamon-chocolate mousse
This needs to be made the day before and allowed to set.
It's simple but there is folding of egg whites required which often flummoxes me.

300ml pure runny cream
4 eggs
100g mild honey (my mallee honey had too much flavour, use a very plain one)
100g castor sugar
400g good dark chocolate
1 teaspoon vanilla essence
3 extra egg whites
1 tbsp extra sugar
1 tsp cinnamon

to dust: 1 tsp cinnamon, 1.5 tsp icing sugar

Beat the cream to soft peaks and reserve in the fridge.

Place the whole eggs, honey and sugar in a bowl over a pan of simmering water. Whisk for about 5 minutes until light and fluffy. Now take off the heat and beat with an electric beater on high for 5 minutes.

Meanwhile, melt the chocolate over a pan of hot water and allow to cool slightly.
Fold the chocolate and vanilla into the egg mixture.

In another bowl whisk the egg whites until they form very loose soft peaks. With beaters running, slowly sprinkle in the extra sugar and the cinnamon. Continue beating until they form shiny soft peaks.

To complete the mousse fold the whipped cream into the chocolate and then gently fold into the egg whites. Place in a serving bowl or little cups or whatever and refrigerate overnight.

When ready to serve mix together the dusting stuff and sift lightly over the mousse. Serve to admiring crowd.
Hey: I reckon my mousse was a little on the sweet side but I did skimp on the chocolate and use only 40%. With 70% sweetness would not be a problem. On the otherhand some said it was not too sweet at all... Guess it's like friends, you don't always want the sweeter ones.