Weekday chocolate mousse
Katerina Pavlakis Cooking for self care
I'm not one for making dessert.
I don't have a sweet tooth so it's something I rarely think about, let alone make the effort of doing it.
When we do have dessert it's usually something simply layered in a bowl (say stewed fruit with double cream and maple syrup) and since this is my husband's department, it doesn't even register as 'making it' for me.
But last week I made a proper dessert on a whim of inspiration (triggered by this clip by Julius Roberts): chocolate mousse!!
It was properly fluffy and creamy and delicious (and dead simple too - see below).
I was giddy with excitement making it, and felt proud and accomplished eating it. And now I can't wait to make it again!
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This is the magic effect that comes with putting time and effort and care into something you make; when you produce rather than consume.
In our consumerist society we rarely produce anything ourselves anymore: our clothes, cars and tea mugs (and everything else) comes ready made from a distant factory.
The same goes for our food: most of us are disconnected from the reality of farming and food production (farming accounts for just 1.44% of employment in the UK).
All we need to do is choose the packets in the grocery store.
Unless you seek out a farmers' market or a proper greengrocer, even fruit and veg comes wrapped in plastic in predefined portions: 6 tomatoes, 4 apples, 3 lemons.
We are discouraged from even touching (or, god forbid, sniffing) the food we buy. Don't think, just buy.
The products and packets are designed to save us from the 'inconvenience' of cooking. Ready chopped veggies, ready washed salad, ready baked lasagna - just open the packet and you're good to go.
It seems like a great idea, saving all that time, doesn't it?
But do we ever question what we do with all that time 'saved'? (If you're not sure, try checking your phone stats.)
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Cooking at home offers a simple and satisfying way to redress that skewed perspective and bring back a sense of value and connection with the food we eat, and with ourselves as creative humans.
As we cook, smell, touch and taste, we return to making our own decisions about how and what we want to eat. More hands-on production, less passive consumption.
To my mind, taking the time to prepare a meal for ourselves and our loved ones is the highest order of self care:
To slow down enough to cook ourselves a nice meal.
To make dessert on a weekday.
The satisfaction you'll get out of this is real, for simple good food nourishes both body and soul.
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TWO INGREDIENT CHOCOLATE MOUSSE
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You need (per portion):
- 30g chocolate (the darker the better)
- 1 egg
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How To
- melt the chocolate (ideally in a glass bowl placed over hot water)
- stir in a splash or two of hot water and mix until smooth
- meanwhile separate the eggs
- beat the egg whites to stiff peaks (this will take 5 mins or so)
- mix the chocolate into the egg yolks, one spoonful at a time, combine until thoroughly mixed
- add the chocolate mix to the egg whites and mix gently until all combined (you want to retain as much air as possible)
- optional: add vanilla extract, cinnamon or other flavourings at this point
- pour into glasses or ramekins
- chill in the fridge until set
- serve with a sprinkle of flaky salt (this tasty detail is totally worthwhile!)
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Variations
NO EGG
Replace egg with whipped double cream.
VEGAN
Replace egg with aquafaba (chickpea water). Yes really! It can be whipped into stiff peaks just like eggs whites (takes a little bit longer). See an example here.
