Peter Hastings' Chocolate Mousse
Scottish Country Dance InstructionPETER HASTINGS' CHOCOLATE MOUSSE (J4x32) 4C set Richard Milne And Celtic Society
1- 8 1s cast 1 place while 2s dance up then 2s cast while 1s dance up, 1s turn 2H (4 bars)
9-12 1s+2s circle 4H round to left ½ way, 2s+1s+3s circle 6H round to left ½ way while 4s cross 2H
13-16 3s+1s+2s+4s circle 8H round to left ½ way
17-24 4s+2s dance RH across while 1s+3s dance LH across once round then all change wheels starting with 2M+1M to end 3(1)(2)4
25-32 All dance ½ Grand Chain, 4s and 3s cross RH while 2s+1s change places on sides RH and all set. 4123
(MINICRIB. Dance crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)
Keith Rose's Crib Diagrams
Dance InformationPeter Hastings has kindly supplied his recipe.
PETER HASTINGS' CHOCOLATE MOUSSE RECIPE
2oz or 50gm dark chocolate
These quantities are for one generous serving. They can be scaled up at least to 3 dozen eggs and 1800 gm of chocolate - I don't have a larger bowl than that...
The chocolate I favour is the plain eating variety sold by Sainsbury, it has a cocoa solids content of 42%. Anything more and the mousse sets hard. Anything less just isn't chocolatey enough.
Melt the chocolate in the bowl in which the mousse will finally be served (unless you want to serve individual portions in, for example, wineglasses) over a pan of hot water. Alternatively, use a double boiler.
While the chocolate is melting, separate the eggs and break up the egg yolks to form a smooth liquid.
Once the chocolate is completely free of any unmelted lumps, remove from the heat and fold in the yolks to form a uniform dark brown mass. Leave this to cool while...
Beat the egg whites to a 'soft peak' consistency. If you do this with a hand whisk then the chocolate lump will cool sufficiently to allow you to immediately fold in the egg whites.
These are folded into the lump of chocolate+yolks to form a smooth deep brown liquid. When making this on a large scale (more than, say, 10 servings or so) two things should be noted. Shortly after the egg whites are added, the contents of your bowl will not smell particularly appealing - this is temporary and can be ignored. When the whole lot has formed a smooth, mid-brown, liquid keep stirring - a darker brown liquid will well up within the bowl as you stir. When this is combined with the lighter stuff you're done.
Refrigerate for two hours or so. For individual servings, a small wineglass is about right. A large glass or tumbler is too much. For a lighter mousse which is not so rich cut back a bit on the chocolate - anything down to about 1oz/25gm per egg is fine.
Additional search terms: Chocolate Mouse.