A Bar of Dark Chocolate 86% Cocoa.

Tried eating it but felt there could be a better use for it........

Things to do with a chocolate bar. How clean do we have to be on this site? Some one here did suggest felching but as I needed this explained to me first I don't think I will recommend it. Me 43years old too!!! Anyway, ever tried melting it down and mixing it with rice crispies!! I'll think on some other ideas, ok.

Never thought of that. It is not sweet at all though. I am sure I saw Gordon make a sauce with it.

Keep me posted with more ideas.

Have you tried Gordon's coffee chocolate mousse recipe as in the Sunday Lunch book? Also you could melt it and dip fruits in it, ie strawberries.

I like the sound of the coffee chocolate mousse. Will try that. Thanks!!

Hi LDK, could you post recipe as some of us don't have the book (pauper!)Thanks, sounds lovely!

Hiya guys, this is fast becoming a family favourite. it is very rich so you only need small portions, I serve it with raspberry coulis just to cut the richness a little.

The book says for 4 servings but I get 6 generous espresso cups full.

100g good quality dark chocolate (60-65% cocoa solids) Aldi, Netto and Lidl all do up to 85% at 79p per 100g bar.
125g mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml double cream

to finish
4tbsp double cream
a little dark chocolate grated
crushed amaretti biscuits (2 should do it)

Break chocolate into small pieces and melt in a heatproof bowl over simmering water. (it will not take too long as the high cocoa content seems to make it melt quicker)
stir until smooth then remove the bowl from the heat and leave to cool.

Beat the mascarpone and icing sugar together with a whisk (I do use electric but Gordy recommends hand whisk) then whisk in the espresso and the melted chocolate.

in another bowl whip the double cream until soft peaks form. Gently fold the cream into the mocha mixture until well combined. Spoon into the cups or whatever you are using to serve. Chill overnight. (You can get away with a couple of hours but it is much better done the night before)

Just before serving very lightly whip the 4 tbsp of double cream and swirl over the mousses. Sprinkle with the crushed amaretti and grated chocolate and serve immediately.

I have some little white espresso cups which I put onto square black plates, I then pour a little of the raspberry coulis or sauce onto the plate and do the prissy thing of putting a spoon and fork onto the plate, dust with icing sugar then remove the spoon and fork. (Pretentious I know)

Hope this is OK guy, enjoy.

Thanks very much LDK.
Sounds lovely, and easy to make; Mr H will love it.