GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Guinness & Chilli Chocolate Mousse
With a hint of chilli, depth of Guinness, lightly whipped together in decadent chocolate, you’ll be reaching for another cup before you know it. Sexy and moreish.
Prep Time: 20 mins
Cook time: 5 mins + chill time
175g dark chocolate (7-% cocoa solids)
1/2 tsp cayenne pepper or chilli flakes
5 egg yolks
50g brown sugar
5 egg whites
Break your chocolate into bite-sized pieces, pop in a heatproof dish and melt slowly over a saucepan filled with about 3 cm of simmering water (make sure the water does not touch the bottom of the dish).
Once the chocolate is smooth and silky. remove from the heat and set aside to cool for about 5 minutes then sprinkle in the cayenne / chilli. Give it a stir – YES, you can lick the spoon.
Beat together the egg YOLKS and brown sugar until thick, pale and almost doubled in size.
Pour your egg WHITES into a large, clean bowl and beat until you have soft peaks.
Take your cooled chocolate & chilli, combine with the egg yolks and sugar. Pour in the Guinness and mix well. Then carefully fold in the egg whites until well combined.
Set out your serving glasses, cups or bowls and evenly pour in your mousse.
Pop into the fridge and chill until set – about 2 hours or overnight if you can STAND it.
Serve : with cream or shortbread fingers or ice cream or run the bath and enjoy in the warm heat.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…