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About Chocolate Making Adventures

From cocoa bean to mouth-watering treats...

Make your own chocolate at home.

Most recipes for homemade chocolate involve buying it from the shop then melting it. But what if it’s actual chocolate itself that you want to make?

Thanks to the recent widespread availability of cocoa beans and cocoa butter, chocolate-making has never been easier. You can create it on an ordinary kitchen stove.

Learn to make different kinds of chocolate, then mould it into bars, sweets and even build with chocolate bricks, as you follow Rosen’s quest to become a home chocolatier.

100 pages packed with recipes and tips by chocolate enthusiast Rosen Trevithick and featuring beautiful photographs by Claire Wilson of Live, Life, Explore.


23.10.2015 22:22

Clotted Cream Chocolate Mousse

✔ vegetarian ✔ nut free

I've uploaded recipes on how to make chocolate. But what if you want to do more with your chocolate? Well here's the first in my series of recipes on filled chocolate.

Being Cornish, I felt it would be a crime to make chocolate mousse with anything other than clotted cream. Fortunately, this local staple is incredibly special, so very little else is needed to create a wonderful chocolate filling.

Blackberry fools, pistachio pralines and chocolate mousse

Blackberry fools, pistachio pralines and chocolate mousse (Photo by Claire Wilson, Live Life Explore)

You will need one tray of individual, fillable moulds.

makes roughly 170g (e.g. sixteen 27 x 18mm rounds)

INGREDIENTS

100g plain chocolate

50g Cornish clotted cream

10g icing sugar

3 tsp roasted cocoa powder

METHOD

1. Prepare a batch of plain chocolate. It's ready to use once it's thin enough to spoon, but still thick enough to stick to the sides of the moulds.

2. Little by little, spoon half of the chocolate into the moulds until each one is about one-third full. Use the handle of a teaspoon to spread it around the sides of each cavity. If the chocolate runs off the sides, put the moulds in the fridge for a couple of minutes and then retry spreading.

3. Place the part-filled moulds in the fridge to set. Leave the remaining molten chocolate over your pan of water. Stir occasionally but don't apply additional heat unless it starts to set.

4. In a separate bowl, combine the cocoa powder, icing sugar and clotted cream.

5. Remove the chocolate cups from the fridge. Using a teaspoon, carefully fill each chocolate with mousse, up to 2mm below the total depth of the mould.

6. Pour just enough of the remaining chocolate into each mould so that it covers the mousse. If there is chocolate left afterwards, top up the moulds with the remainder.

7. Refrigerate for one hour.

8. Carefully press the chocolates out of the moulds.

9. Store in the fridge for up to three days or until the best-before date of the clotted cream.

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Non-fiction by Rosen Trevithick
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