Divine 70% Dark Chocolate Fairtrade Bar 100g
Fair trade chocolate barWrite Review
Cocoa mass, sugar, cocoa butter, emulsifer: lecithin (non GM), real vanilla.
May contain traces of nut and milk.
By choosing Darkly Divine chocolate, made with the best quality fair trade cocoa beans from Kuapa Kokoo co-operative in Ghana, you are ensuring that the growers get a guaranteed price for their beans and long term trading relationships which help them work their way out of poverty...that's fair trade.
RecipeLittle Hot Chocolate Mousses
The point of these wonderful mousse puddings is that the centre is still liquid when you serve them, so don't be tempted to cook them for any longer than the stated time. They are delicious served on their own or with ice cream.
Author - Sara Jayne-Stanes
5 medium free range eggs plus 5 medium egg yolks
115g Fairtrade caster sugar
225g Divine 70% Dark Chocolate
200g salted butter
75g plain flour
50g Divine Cocoa Powder
Ice cream to serve
8 ramekins, (single portion pudding bowls that can go in the oven) buttered or non stick
Put the eggs, egg yolks and sugar in a large bowl and beat with an electric hand held mixer until the mixture is pale yellow (10-15mins).
Put the chocolate and butter in a heatproof bowl set over a saucepan of steaming, but not boiling, water (do not let the base of the bowl touch the water). Melt gently, stirring frequently, until smooth. Remove the bowl from the heat. Add a small amount of the egg and sugar mixture to the melted chocolate and stir until well mixed. Add the rest of the egg mixture and mix well. Sift the flour and cocoa powder into the bowl and gently fold in with a large metal spoon until just mixed.
Stand the prepared ramekins in a roasting tin and spoon the mixture into the ramekins (the mixture should come to just below the rim).
Bake on the middle shelf of a preheated oven (180oC 350oF Gas mark 4) for 10-12 minutes, until risen and just firm to the touch. Don't cook them any longer than this or they will set inside.
Run a round-bladed knife around the inside of each ramekin to loosen the puddings, then carefully turn them out onto individual plates. Dust with cocoa powder and serve immediately, either on their own or with your favourite ice cream.
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