Chocolate and Baileys Mousse

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Do I have a treat in store for you today!! A friend gave me this recipe a long time ago and I added a bit more Baileys and a bit more chocolate to make it extra indulgent. It is very rich so you probably wouldn’t eat as much as I put in the wine glass in the picture. Obviously I wouldn’t either of course, I just put that much in to show you…erm… what a piggy portion would look like. Ok so I might have eaten that much. Alright, alright, I did! I couldn’t resist.

This is a perfect dessert for dinner parties, or just something delicious to share with friends. It has been the sweet accompaniment to quite a few girls nights in, along with the rest of the bottle of Baileys 🙂 Here is the recipe. Using the cream and yoghurt at room temperature allows the gelatine to mix in perfectly. If you use them straight out of the fridge, the gelatine will set in stringy lumps as you fold it in, as cold temperatures strengthen it. I can tell you from personal experience, that doesn’t taste nice!!

CHOCOLATE AND BAILEYS MOUSSE

2 tsp gelatine powder/granules

2 tbsp boiling water

300 ml plain Greek yoghurt, at room temperature

300 ml double cream, at room temperature

55 g caster sugar

2 eggs, separated, and at room temperature

3 tbsp Baileys

3 chocolate Flakes, crumbled roughly, plus extra to decorate if desired

  • Place the gelatine and boiling water in a small bowl over a pan of barely simmering water. Make sure the bowl does not touch the water in the pan. Stir until the gelatine has dissolved. Leave to cool slightly but do not let it set.
  • Pour the yoghurt, cream, sugar and egg yolks into a large bowl and whisk together until it has thickened and the whisk leaves a soft pattern in the mixture.
  • In a clean bowl, whisk the egg whites until stiff. Very gently fold into the cream mixture with a large spoon or spatula. Use the lightest touch possible to keep as much air in as you can.
  • Add the Baileys and the Flakes, and fold in gently. Pour the gelatine into the mixture and fold in until all combined.
  • Spoon into a large serving dish or individual glasses and chill in the fridge until set. Decorate with extra chocolate or enjoy as they are.

I know what you’re thinking… you’re welcome 🙂

Chicken Maryland… Popcorn Version!

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A while ago I was asked by the lovely people at Joe & Seph’s Gourmet Popcorn if I would come up with some recipes using their ridiculously scrumptious popcorn. I came up with this yummy strawberry mousse using their white chocolate and vanilla bean popcorn to make the crust base. They also asked if I could come up with a savoury dish using some of their savoury flavoured popcorn. This chicken is the result!

I have made Chicken Maryland on lots of occasions. It is a quick, easy, tasty meal for all the family to enjoy. The crust is usually made from toasted breadcrumbs, although I have also used crushed cornflakes in the past and that is just as good. I figured popcorn would work just as well. My son Luke wasn’t convinced so I had to agree to make him the usual breadcrumb version. My long-suffering Other Half Del wasn’t convinced either, a point he made well by getting the local Indian takeaway menu out “just in case”!!! Well, I can’t tell you how smug I felt as he polished off the lot and said it is now in his top 3 meals ever! Even Luke regretted asking for the breadcrumb version when he tried a bit of mine. I have to say, I will be making this A LOT now. I used the cracked black pepper and sea salt popcorn.

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I had tried some of it, (ok quite a bit of it *blush blush*), on its own and it is amazing! The flavours compliment each other perfectly! You can really taste the pepper but the sweetness of the caramel stops it from being overpowering. Joe & Seph’s make lots of other savoury flavours too, including goat’s cheese and black pepper, blue cheese with walnut and celery, olive oil with mozzarella and tomato… the list goes on. This chicken would work well with any of them. There is also an orange marmalade flavour which would be perfect, and which I will be using the next time I make this. Anyway, enough waffling, on with the recipe. The quantities I give are enough to serve 4 but there’s only 2 in my pictures (plus the boring old breadcrumb version for Luke).

CHICKEN MARYLAND – POPCORN VERSION

4 chicken breasts

Milk, just to dip chicken in

4 heaped tbsp plain flour

35g Joe & Seph’s Cracked Black Pepper and Sea Salt Popcorn

70g butter

1 tbsp oil (I use rapeseed but you can use what you prefer)

  • Preheat the oven to 180C.
  • Put the flour on to a small plate or dish. Dip the chicken in to the milk, then place on to the flour, turning until the chicken is completely coated in flour. Place on a plate and leave for 10 minutes.
  • Put the popcorn into a food processor and blitz until it resembles breadcrumbs. Place on to a plate.

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  • Dip the chicken back in to the milk, then toss it around on the plate of popcorn until completely covered.
  • Put the butter and oil into a roasting dish and place in the oven until the butter has melted.
  • When it is melted, transfer the chicken to the dish, and then baste the chicken with the butter.

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Luke’s boring chicken is the one on the right.

  • Place in the centre of the oven and cook for 25-30 minutes, until the crust has gone lovely and golden and the chicken is cooked through.
  • Put on to kitchen paper to drain the butter from underneath. Serve and enjoy!

I served ours with chips made in the Actifry, salad and corn-on-the-cob. It was absolutely delicious.

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I’ll definitely be making this again and again so need to get my order in with Joe & Seph’s!

If you would like to try this recipe (and I promise you, you’ll love it) click here to go to their website. If you make it using a different flavour of popcorn, I’d love to know which one you try.