Coq Au Vin

Posted by CC Bakes


The other weekend we cooked for some guests. These guests weren’t our regular dinner guests so we were out to impress. The theme was French and we wanted to wow these people with our haute cuisine and overwhelm them with thick, rich, deliciousness. So Coq au Vin was on the menu. A chook soaked in white wine for two days and then roasted in the oven for a couple of hours.

For desert, my sous chef picked up a kilo bag of dark Lindt cooking chocolate from the Essential Ingredient (Prahran Market) and I tickled my sweet fancy with the most decadent chocolate mousse.

2 cups cream
200 gms chocolate (minimum of 70% cocoa solids)
2 egg yolks
3 tbsp / 50 mls brandy (Cointreau or Grand Marnier as alternatives)
20 gms butter

Heat cream but do not allow it to boil. Add crumbled / broken chocolate to the cream and melt, stirring all the time to combine the two ingredients to a smooth consistency. Add egg yolks and brandy and beat lightly to combine with chocolate mixture. Ensuring that the mixture is not too hot (warm) stir in the butter until it completely melts and is blended. Pour into ramekins and refrigerate for a couple of hours before serving. Serves 6

Note: I didn’t use the brandy/Grand Marinier…use it if you want that kind of boozy choc result, but I don’t think it needs it.

Another delicious taste of what is to come every Wednesday from CC Bakes