Chocolate has been used for hundreds of years to seduce prospective beaux or to lure back those for whom the spark may be dwindling… and what better time of year than Valentine’s Day to put this into practice? ….Yes, I know that Valentine’s Day is a manufactured celebration designed to swell Hallmark profits, but sometimes it’s good to put cynicism aside and enjoy an opportunity to indulge ourselves and our loved ones…and spice things up a little…
So, after delighting his/her senses with our Valentine menu starter and main course, it’s time to get up close and personal with a chocolate party game…with forfeits. The perfect ending to a meal, and beginning of an erotic game, our chocolate mousse is smooth and rich, the liqueur lowering inhibitions and heightening senses.
Why not blindfold your guest and ask him/her to taste each mousse and identify the liqueur in each? Remember, you don’t have to use a spoon to feed him/her…there are many more interesting places you could spread it and ask him/her to lick it off! For every wrong guess, your guest pays a forfeit…in sexual favours, (a flick of a whip might be punishment enough at this point – see serving suggestions at the end of the recipe). For a correct answer, he/she is allowed to ask you to satisfy any desire… I’d say this is what’s known as a win-win situation…
Rich chocolate mousse
Preparation: about 25 min. plus chilling. You can make the mousse a day in advance and keep it in the refrigerator tightly covered with cling film. Have the decoration ready and put it on before serving. Quick and easy to make recipe.
Ingredients (for 12 shot glasses)
225g dark chocolate (preferably 60 -70% cocoa solids)
1 tbsp Grand Marnier/ Crème de Menthe/ Baileys (optional)
1 tbsp orange zest (optional for Grand Marnier mousse)
Preparing the chocolate: Break the chocolate into small pieces and melt in a bain-marie (heat-resistant bowl over a simmering saucepan of water), making sure the bowl doesn’t touch the surface of the water. DO NOT RUSH. Allow the chocolate to melt SLOWLY without stirring more than once.
Note: If you’re worried about overheating the chocolate, then bring the water in the bain-marie to boiling point, remove from the heat, and put the chocolate in. This will allow it to melt slowly.
Making the chocolate mousse: Separate the eggs. Whip the whites until soft peaks. Set aside.
Check that the chocolate has melted and leave to cool until warm, not hot. Beat the yolks for a few seconds and gradually add to the melted chocolate, stirring all the time. Next, add one tablespoon of the whipped whites into the mixture, using a METAL tablespoon, and then fold in the rest.
Finally, if you want to add flavours, divide the mixture into 3 bowls, and add a tablespoon of each liqueur into the mousse. Spoon into shot glasses, cover with clingfilm, and refrigerate until ready to serve.
Before serving: Decorate with orange peel, mint leaves or hazlenuts.
Serving suggestion: This is ideally served by a Naked Chef (no, not Jamie Oliver – you!) and accompanied by blindfold, handcuffs, whip or any other sex toy of your choice…