And as I was enjoying my third drink in as many days, it seemed very fortuitous that the folks at chocolate truffle experts Monty Bojangles got in touch to ask if I'd like to sample their Orange Angelical Cocoa Dusted Truffles. Of course I bloomin' well would.
Warming choc-orange hot chocolate in one hand, a delectable, orange truffle in the other. Now that's what I call food pairing.
Monty Bojangles also suggested using their truffles to create decadent dinner party desserts. Perfect for the festive season.
* I am currently enjoying maternity leave and I reckon the baby and I spend more time in said coffee shop than I do in my own kitchen at the moment
Chocolate Orange Mousse with Monty Bojangles Truffles
(recipe courtesy of Monty Bojangles)
Makes 20 Mousse Shots or 8 ramekin mousses
300g Monty Bojangles Orange Angelical Cocoa
Dusted Truffles, roughly chopped
Pinch of salt
8 eggs, separated
100g caster sugar
1 tbsp Cointreau or triple sec
2 tbsp cocoa powder, plus extra for dusting
300ml double cream
4 oranges, zest only for dusting
- Place the Monty Bojangles Truffles in a glass bowl over a pan of simmering water. Melt over a low heat and add a pinch of salt. Remove from the heat and put to one side.
- Place the egg yolks in a large bowl and add the caster sugar, liqueur and cocoa powder. Beat until smooth.
- In a separate bowl, whisk the egg whites until soft peaks form. Add this whipped cream to the yolk mixture and whisk again.
- Now add the melted Monty Bojangles Truffles and stir. Fold the egg whites into the chocolate mixture as gently as you can. Don’t beat it or you will take all the air out!
- Use a small spoon to drop the mousse into the shot glasses and chill for two hours.
- Dust with cocoa powder and sprinkle with a little orange zest before serving.
Disclaimer: Monty Bojangles sent samples of their truffles to enjoy and bake with