Well, this is my first post in a couple of weeks. That was unexpected – Emmet and I traveled up to the North Island to spend the holidays with my parents and we quickly discovered that we were being whisked away on a beautiful (but internetless) beach holiday. It was a perfect break away but now I am back and ready to share with you all.
When I was in Argentina I became a bit obsessed with dulce de leche. I brought quite a lot back to NZ with me and this beautiful dulce de leche and chocolate mousse is a delightful treat that came out of this obsession.
This mousse is quick and easy to throw together and is the perfect way to end a meal. It is light and fluffy and oh so decadent. This would be the prefect dessert to round off a dinner party as it is a great dessert to serve to guests.
Well… this post is a special one as I have TWO announcements!
The first is that this is my 200th blog post!!!! I am so delighted to look back and see how far everything has come in these 200 posts. I hope you will all stick with me for another 200!
The second is a SUPER exciting one.
While at the beach, Emmet and I spent Christmas Eve at the beach. We found a beautiful Pohutukawa Tree and sat on the sand underneath the tree. This part of the beach was totally isolated. We were the only people around. While we were sitting there Emmet asked me to marry him, of course I said YES!!
Dulce de Leche Mousse
100 g (3.5 oz) milk chocolate + 2 Tbsp liquid cream
300 mL double cream (thickened cream)
1/4 Cup sugar
4 egg whites
1 Cup dulce de leche
1. Melt the chocolate together with the liquid cream, set aside.
2. Whisk the egg whites and sugar together until it forms peaks that can stand up on their own.
3. Fold the melted chocolate and dulce de leche into the double cream and fold this gently into the egg whites.
4. Either chill in the bowl as is or pour into 6 individual serves and chill until set (4 hours – overnight).
5. Serve topped with a dollop of dulce de leche and grated chocolate.