Excitement of receiving a letter or a parcel when you are so far away from friends and family just make my world go round.

For weeks I waited patiently for a parcel to arrive from UK that was posted to my boss’ office in Hamburg which either the guests or the boss himself would bring over to Italy. Oh like Pony Express but that’s the reality of being at sea.

When it indeed arrived it felt like Christmas. Oh joy.
I felt like a little kid who received something but yet still could not believe it happened, running my fingers over the parcel and staring at my name on the address.

Some might just as well say its just chocolates. But for my eyes they are not just chocolates. They are Green & Blacks.

What is so special about them?

Green & Blacks are the first organic chocolate bars that have been marketed since 1991. I first discovered them while I was living in UK and found the dark intense chocolate just velvety and sheer pleasure to eat.

Apart from the irresistibility of these chocolates they are actually low in sugar. The higher the intensity of the chocolate the lower the sugar content.

Other than it’s organic?
He walked in the pouring rain to post them ….so it could make it on time when my boss joins us in Italy.

He really knows how to cheer me up knowing I find comfort in these chocolate bars.

Inspiration came the next day and I opened my cookbook “ Unwrapped – Green & Black’s Chocolate Recipes” leafing through the pages I wanted to create something easy but yet irresistible.

I remember I have book marked nougat mousse recipe except at that time I could not find some Toblerone.

Luckily in Olbia , Auchan supermarket stocks up a lot of products known to mankind or rather to a globetrotting cook like me.

Honestly it’s the easiest dessert I have ever done, easy yet so seductive.

” The magical ingredient in chocolate comes from a pod that grows out of the trunk of a tree” Green & Blacks, “Unwrapped”

Chocolate Nougat Mousse

295g Toblerone broken into pieces
reserving one piece for decoration

6 tbsp boiling water

275ml crème fraiche

2 egg whites

Place the chocolate and the boiling water in a heatproof bowl suspended over a saucepan of a barely simmering water and allow the chocolate to melt slowly.

Remove from the heat, cool until it thickens and then fold in the crème fraiche.

Whisk the egg whites until stiff peaks form and fold into the mixture.

Chill in the fridge for at least 6 hrs

I used a small dipping bowl and dusted the top with cocoa powder and plated them with chocolate drizzle and a piece of macaroons.
I served this dessert when we were in Corsica

and was requested once again before our guests left us in Barcelona, Spain.

Thank you Stephen for such wonderful present!
By the way Green & Blacks cacao are bought from the Maya Indians in Belize that gives children in the villages a better future, changing lives for the better.

For chocolate lovers check these chocolate related films:
Chocolat with Juliette Binoche
Charlie and the Chocolate Factory
Willy Wonka
Like Water for Chocolate