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Scodelline Di Cioccolata (Sephardic Dark Chocolate Mousse) by Paola Gavin ~ Serves 4 - 6
Takes 20 mins plus at least 2 hrs chilling
Scodelline, a sweet dish brought to Italy from Portugal by Jews fleeing the Spanish Inquisition, is usually an almond custard. However, this version from the Tuscan port city of Livorno is a chocolate mousse. Rich with dark chocolate, and delicately flavoured with coffee and rum, scodelline di cioccolata is best eaten in small portions — a serving suggestion is hinted at in the name, as ‘scodelline’ means ‘small bowls’. The eggs are raw, so use fresh, organic ones if you can.
Ingredients
100g dark chocolate (70%), broken into squares
2 tablespoons strong black coffee
45g unsalted butter
2-3 tablespoons rum or brandy
3 eggs, separated
2 tablespoons caster sugar
Method
Put the chocolate, coffee and butter into a heatproof bowl, then set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water) and allow the chocolate to melt. Remove from the heat and leave to cool for a few minutes, then stir in the rum. Add the egg yolks one at a time, mixing them in well.
In a separate bowl, whisk the egg whites to soft peaks, then add the sugar and whisk until forming stiff peaks. Gently fold into the chocolate mixture.
Spoon the mousse into individual glass dishes and chill thoroughly before serving.
Takes 20 mins plus at least 2 hrs chilling
Scodelline, a sweet dish brought to Italy from Portugal by Jews fleeing the Spanish Inquisition, is usually an almond custard. However, this version from the Tuscan port city of Livorno is a chocolate mousse. Rich with dark chocolate, and delicately flavoured with coffee and rum, scodelline di cioccolata is best eaten in small portions — a serving suggestion is hinted at in the name, as ‘scodelline’ means ‘small bowls’. The eggs are raw, so use fresh, organic ones if you can.
Ingredients
100g dark chocolate (70%), broken into squares
2 tablespoons strong black coffee
45g unsalted butter
2-3 tablespoons rum or brandy
3 eggs, separated
2 tablespoons caster sugar
Method
Put the chocolate, coffee and butter into a heatproof bowl, then set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water) and allow the chocolate to melt. Remove from the heat and leave to cool for a few minutes, then stir in the rum. Add the egg yolks one at a time, mixing them in well.
In a separate bowl, whisk the egg whites to soft peaks, then add the sugar and whisk until forming stiff peaks. Gently fold into the chocolate mixture.
Spoon the mousse into individual glass dishes and chill thoroughly before serving.
