I’d definitely give this a 0/10 for presentation. I cannot tell you how ashamed i am to even share this you. God knows i tried to make a pretty one. Unfortunately for me Ghana is going though a crazy heat wave, and the weather is so harsh its almost impossible to work with desserts that need to be chilled or set. Still a bit busy with work and travelling, and with very little time on my hands.I’m sharing this with you just as it is, without really putting in that extra effort. I made this a week ago, but been on the road ever since. Now stuck in a terrible traffic jam, i find the time to write out this post. When I had started a week ago, a few ideas were running through my mind … something like this …
1 cup granulated sugar
pinch of salt
3/4 th cup chopped toasted walnuts
melt the sugar in a heavy based pan, on medium heat. Do not stir until it starts changing colour and when it reached an amber red caramel, stir in the chopped nuts and pour out on some foil spread out on a baking sheet. be quick and spread it as thinly as you can. Leave it to cool completely and break once hard.
one portion of this dark chocolate mousse recipe.
1 tbsp instant coffee
1 tbsp boiling water
3 tbsps caster sugar
2 egg whites whipped up stiff
200 ml double cream – whipped
1 tsp gelatin dissolved in 1 tbsp water
Dissolve the coffee and sugar in the water and let it cool. Mix it in the whipped cream along with the gelatin. Gently fold in the egg whites and pour in a wide dish and cover with cling film to set it overnight.
use just about any chocolate cake you have lying around in the house.