How to make Mother's Day Chocolate Mousse Pots | Catherine Fulvio | Ireland AM

If you're looking to go the extra mile this Mother's Day then look no further! The delightful Catherine Fulvio serves up some Mother's Day Chocolate Pots.


Get the full recipe here and below: https://bit.ly/3D63Uzq

For all the latest Ireland AM clips visit here: https://bit.ly/2PbW7LA


Siúcra Mother’s Day Chocolate, Raspberry, Orange and Almond Pots
Serves 4 (ramekins) or 8 (espresso cups)

Ingredients:
100g butter
200g dark chocolate (72% cocoa solids approx.)
4 tbsp ground almonds, plus extra for dusting
2 medium egg yolks
2 eggs
80g Siúcra Soft Brown Sugar
Zest of 1 orange
16 / 20 raspberries
Siúcra Icing Sugar to dust
Raspberries and mint to serve

Method:
1) Heat oven to 160C fan / Gas 4

2) Butter 4 large ramekins/coffee cups and dust with ground almonds.

3) Melt the butter and chocolate in a bowl over simmering water (bain-marie).

4) Whisk the egg yolks, whole egg and Siúcra Soft Brown Sugar together until light and pale then gently fold in the chocolate-butter mixture, ground almonds and orange zest.

5) Place 4-5 raspberries at the base of each cup/ramekin

6) Then, divide the mixture between the ramekins/cups and place on a baking tray. Top tip: pour the water from the bain-marie around in order to keep the oven moist.

7) The pudding can be prepared up to 4 hours beforehand and kept in the fridge.

8) If cooking from cold, give them 2 -3 minutes extra.

9) Bake for 20 minutes approximately until puffed and just set (this depends on your oven and the size of the ramekins/cups used).

10) When the puddings are cooked, garnish with raspberries, fresh mint and Siúcra Icing Sugar.


#IrlAM #CatherineFulvio #MothersDayChocolatePots #Siúcra