This week the #SundaySupper crew is filling (virtual) tantalizing trays. Think cheese platters and charcuterie. Imagine cocktails and shooters. Uncharacteristically, being the savory-gal that I am, I opted to share a dessert. But since this dessert has to be served in mini portions - it's potent and decadent - and because it's jaw-droppingly delicious, I decided it was my pick for the event. Here's one of my friend's reactions when I put them out on the table for one dinner party a few years back. It's one of my favorite candid reactions to something I've made.
About the name of my dish: 'Witchy.' It's spiked with Liquore Strega. Liquore Strega, Witches' Brew, is an Italian herbal liqueur whose bright golden hue comes from the presence of saffron in its formulation. I remember when I first saw the sunny bottle on a shelf at a bar in Rome. The bartender let me taste it and when I asked what was in it, he answered: "Tante cose, ma il colore viene da il zafferano." [Many things, but its color comes from saffron.]
Saffron, mint, fennel, and almost seventy other herbs are blended together to make this liqueur. I was immediately smitten.
About the second part of the name: 'Culinary Fairy Dust.' That's what I think of fennel pollen. It adds something magical to any dish. I have folded it into my La Fée Verte Olive Oil Shortbread, added it to my Roasted Fennel & Cannellini Dip, and garnished my End-of-Days Bloody Orange Mary with it. It's magic I tell you. Magic!
Ingredients
Saffron, mint, fennel, and almost seventy other herbs are blended together to make this liqueur. I was immediately smitten.About the second part of the name: 'Culinary Fairy Dust.' That's what I think of fennel pollen. It adds something magical to any dish. I have folded it into my La Fée Verte Olive Oil Shortbread, added it to my Roasted Fennel & Cannellini Dip, and garnished my End-of-Days Bloody Orange Mary with it. It's magic I tell you. Magic!
I typically like my chocolate mousse naked. Minds out of the gutter, please! I don't like to eat chocolate mousse while unclad, though I've never tried that. I could like that, but what I meant to say is that I like to eat my chocolate mousse plain...with no toppings. I have so many rich flavors at play in my mousse - with espresso and liqueur - that unadulterated seems best - just the mousse and a spoon.
But every now and then I come across something, a flavor, that speaks to me. And when I smelled fennel pollen, it said, "Sprinkle me on top of chocolate mousse!" Just to be clear, food doesn't actually talk to me. I don't hear little voices in my head. But I do have bursts of culinary inspiration and for my canister of fennel pollen, chocolate mousse was it.
- 1 ½ pounds semisweet or bittersweet dark chocolate
- ½ C espresso
- ½ C Liquore Strega*
- 4 egg yolks
- 1 C anise-infused heavy cream**
- ¼ C sugar
- 8 egg whites
- pinch of pink Himalaya salt
Procedure
Melt chocolate in the top of a double boiler or bain marie over low heat. Stir in the espresso and liqueur. Cool to room temperature. Beat in egg yolks, one at a time.Whip the cream until thick. Gradually add the sugar until stiff peaks form. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream. Fold the egg white-whipped cream mixture into the chocolate mixture. Pour into individual serving glasses and refrigerate for – at least – 2 hours before serving.
Melt chocolate in the top of a double boiler or bain marie over low heat. Stir in the espresso and liqueur. Cool to room temperature. Beat in egg yolks, one at a time.Whip the cream until thick. Gradually add the sugar until stiff peaks form. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream. Fold the egg white-whipped cream mixture into the chocolate mixture. Pour into individual serving glasses and refrigerate for – at least – 2 hours before serving.
*If you do not have any Liquore Strega - it is available through BevMo! - Sambuca or Galliano make fine substitutes.
**To make the anise-infused heavy cream, put 1 T of anise seeds into cold cream and let it infuse while you are melting the chocolate.
**To make the anise-infused heavy cream, put 1 T of anise seeds into cold cream and let it infuse while you are melting the chocolate.
Once the mousse has set, top with a dollop of unsweetened whip cream. Dress it up with a dusting of fennel pollen.
Here's what the rest of the crew shared...
Savory Bites:
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy's Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi's Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Brie and Tomato Bruschetta by Jane's Adventures in Dinner
- Cajun Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eatingininstead
- Coquilles St. Jacques by Nosh My Way
- Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma's Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma's Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac 'n Cheese Bites by The Wimpy Vegetarian
- The Modern Relish Tray by An Appealing Plan
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman's Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- Tomato Basil Soup Shooters by Cindy's Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D's Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownie Bites by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Oh my... what a fantastic dessert! Who knew chocolate mousse could be taken to such a delightful level. Love the name of this recipe too.
ReplyDeleteThanks, Renee. It IS fantastic. Hope you'll try it.
DeleteSuch extraordinary flavors! Truly a palate pleaser in each yummy bite!
ReplyDeleteThanks, Liz. Can't wait to work my way through all of the yummy posts.
DeleteJust added Strega and fennel pollen to my shopping list !
ReplyDeleteThank you for the intro to Liquore Strega and fennel pollen fairy dust! You have elevated mousse and I'd love a bite (or 2 or 3...!)
ReplyDeleteFairy dust? I love it!!! Awesome recipe :)
ReplyDeleteAs long as this has no signs of black licorice flavor like fennel usually does, I'm in!
ReplyDeleteI can see why you serve these in small portions - so decadent! I want one though... :)
ReplyDeleteInteresting combo, Camilla!
ReplyDeleteWOW, this is a killer treat!
ReplyDeleteJust the name was enough to get me excited, but just seeing the ingredients was...wow! An awesome combo, and I love espresso flavors so much. Thanks for sharing!
ReplyDeletewhen is chocolate day
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