Our members have been going crazy about the beautiful 58 Gin in their November's Gin of the Month box and we don't blame them, it is a belter!
And if you love the gin, you're going to fall head over heels for their Chocolate Negroni! Created using delicious cacao nibs from a local East London chocolate producer which are blended to perfection along with 58 Gin, Sweet Vermouth and Campari, it is stunning!
The best bit is the lovely folks over at 58 are currently giving customers 20% off all products on their site, including this little beauty! Offer runs to November 30th 2017 and you claim your discount at the checkout by using code: 'craftginclub' - a perfect stocking filler for your GFF (Gin Friend Forever!)
58 Gin paired up with the wonderfully talented Gin Baker and he did not disappoint! So if you manage to get your hands on this beautiful bottle before it's all gone, we urge you to try out this chocolatey, boozy dessert - a crowd pleaser at any dinner party!
Chocolate Negroni Mousse
For chocolate lovers like me, when I was gifted a beautiful bottle of Fifty Eight Chocolate Negroni Gin I knew exactly what I wanted to make with it! . The clever guys behind Fifty Eight Gin have practically combined everything I love in a bottle and yes it is as amazing as it sounds so it only felt right to create an indulgant, boozy, chocolate mousse.
To make this Chocolate Negroni Mousse, you will need:
For the Candied Orange Slices:
200g of Sugar
100ml of Water
1 Orange, sliced
For the Chocolate Negroni Mousse
280g of Dark Chocolate, finely chopped
375ml of Whole Milk
355ml of Double Cream
Zest of 1 Orange
50ml of Chocolate Negroni Gin
100g of Caster Sugar
6 Egg Yolks
For the Whipped Mascarpone
100g of Mascarpone
15ml of Chocolate Negroni Gin
Preparation time: 20 minutes
Cooking time: 1 hour
Chilling time: 2 hours
1 To start, make the candied orange slice. Preheat the oven to 120° and line a pan with a either parchment paper or tin foil. In a medium saucepan, combine the water and sugar over medium heat, stirring continuously. Bring the mixture to a boil and cook until the sugar has dissolved
2 Add the orange slice and reduce to a simmer; cook until the slices are translucent. Transfer the slices to prepared sheet pan and bake in the pre-heated oven until dried and crisp. Remove from the oven and set aside to cool completely.
3 To make the Chocolate Negroni Mousse, add the milk, cream and orange zest to a saucepan and set over a medium heat to simmer.
4 In a separate bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is light yellow and thick.
5 Add 3tbsp of the simmering cream into the egg yolk mixture and stir until combined. Add it all back into the pot and then cook, stirring constantly with a wooden spoon, until the custard is lightly thickened.
6 Pour the custard over the finely chopped chocolate and whisk until smooth. Divide the mixture between five 4 ramekins, smoothing the tops with an spatula.
7 Refrigerate until chilled and set, 2 hours.
8 When you are ready to serve, make the whipped mascarpone by combining all the ingredients. Whisk until the mixture holds a stiff peak.
9 To serve, spoon the whipped mascarpone over the set mouse and stick a candied orange slice into the surface and sprinkle with grated orange zest.
If the mousse has set too firm in the fridge, simply remove from the fridge 30 minutes prior to serving to bring to room temperature.