Holiday flavours



On the flight that took me to this year’s holiday, I had the opportunity to meet the owner of the Grenada Chocolate Company, Mott Green. This small venture, based on the Grenadian province of St Patrick, produces organic certified chocolate products that range from the outstanding 61% and 71% cocoa solids bars to the smoothest and most velvety organic cocoa powder. I sampled both chocolate bars, right there, between airplane seats. They were both spectacular, my favourite  being the 71% cocoa solids bar. In every crisp bite different flavours unfolded, firstly a delicate bitterness followed by notes of fruit. It was like tasting a fine wine. I couldn’t wait to try cooking with it! After two wonderful weeks of sun, I packed my suitcase with these chocolate bars and back in my London kitchen, I finally tested it. It lived up to my expectations. I decided to present you all with my mum’s chocolate mousse but with a Caribbean twist by adding some ingredients that are produced in Grenada, the island that I visited: nutmeg, vanilla and rum. Enjoy.


West Indian Mousse (serves 4-6 people)


180g organic chocolate (with at least 71% of cocoa solids)

150g sugar

170g unsalted butter

4 organic eggs

1/2 teaspoon of vanilla essence

1 teaspoon of ground nutmeg

3 tablespoons of aged dark rum


In a “bain-marie” or in the microwave slowly melt the chocolate with the butter. Beat slowly until both ingredients are well incorporated and set aside to cool completely.

In two bowls, separate the eggs. Whisk the egg whites until they form white stiff peaks and set them side. Beat the yolks with the sugar and the vanilla essence till it forms a smooth paste.  Add the chocolate and whisk the ingredients well. With a metal spoon, gently fold the egg whites with the chocolate till they are perfectly blended. Add the nutmeg and the rum and fold them into the mousse.

Transfer the chocolate mousse into ramekins, or if you prefer into a nice large glass bowl, let them chill in the fridge for at least three hours.

When ready to serve, if you like, sprinkle coca powder on top of each dessert.


One response to “Holiday flavours

  1. Crazy Seduction

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