Ramsay's Chocolate Mousse

Ingredients

100g (3.5oz) dark chocolate

300ml double cream

1 large egg white

50g (1/4c) caster sugar

Method

1.  Break the chocolate into small pieces and set aside. In small saucepan, heat half of the cream (150ml) until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.

2.  Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

3.  Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.

Shelly's Note: Since I don't have a handheld mixer, I use my stand mixer but chill the chocolate/cream before mixing. Though it doesn't work as well, in a pinch you can use cocoa powder mixed with canola oil/shortening and sugar as a substitution for the chocolate. This is equal to 4 oz chocolate, or just over 100g. 

Substitution for baking chocolate:

4 Tbsp unsweetened cocoa powder

8 tsp canola oil/shortening

14 tsp sugar

Adapted from Gordon Ramsay's F-Word recipe "Four Minute Chocolate Mousse."

Cajun Seasoning Mix

Ingredients
2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp paprika
2 tsp ground black pepper

Method
Combine all ingredients.

Transfer to an airtight container and store in a cool, dry place. Use as needed.

Cajun Chicken Pasta

Ingredients
1 pkg chicken tenderloins, cut into thin strips
1 box rotini pasta
1 Tbsp Cajun seasoning
2 Tbsp butter
2 cup heavy cream
3 Tbsp chopped sun-dried tomatoes
Garlic powder
Dried basil
Parmesan cheese

Method
Place chicken and Cajun seasoning in a baggie and shake to coat thoroughly.

Saute chicken in butter until chicken is tender, about 5 to 7 minutes. Meanwhile, cook the pasta.

Reduce heat and add heavy cream, tomatoes, and several dashes of garlic powder and dried basil. Heat through, stirring occasionally, until thickened slightly.

Pour over hot pasta and stir to mix. Serve topped with Parmesan cheese.


Adapted from the Food.com recipe "Creamy Cajun Chicken Pasta."