Keith Floyd's chocolate mousse

By
Imogen Corke
Added
23 April, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's chocolate mousse.

Keith Floyd from Floyds food chocolate mousse

Why? 

This was my favourite pudding when I was a child, but there was certainly no alcohol in my mother’s version…

The prep 

I find microwaving chocolate much less fiddly than a bain-marie, and it’s harder to burn chocolate in a microwave than just putting it in a pan directly on the hob!


The cooking 

There was one slightly hairy moment when I added the wine to the melted chocolate, it thickened extremely quickly, but adding the eggs yolks loosened the mixture, so it all went to plan in the end.

 

The verdict 

I’m not sure if the red wine was really a necessary addition for this classic mousse recipe, maybe I’ll try brandy next time.

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