Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
Neven’s chocolate mousse cups: Today https://www.rte.ie/lifestyle/recipes/2025
Source: RTE.ie https://search.app/FoopQ
Updated / Tuesday, 16 Dec 2025 16:11
Celebrity Chef
Ingredients
Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.
Serves 4
- 225g plain chocolate, broken into squares (minimum 55% cocoa solids)
- 3 eggs
- 2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
- a few sprigs of mint, to decorate
Method
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size.
- It is very important to ensure the water does not boil or it will cook the eggs.
- Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
- Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
- Cover with cling film and refrigerate for 2–3 hours or overnight.
- Spoon over the berries and add a sprig of mint to serve.
Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.
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Paul Flynn’s smoked haddock, leek and potato bake: RTE Today
Paul Flynn’s smoked haddock, leek and potato bake: Today
Celebrity Chef
Ingredients
Serves 4
- 50g butter, melted
- 16 baby potatoes, cooked and halved
- 1 leek, finely shredded
- 2 tbsp raisins
- 4 x 120g fillets of smoked haddock (undyed if possible)
- 250ml cream
- 100ml milk
- 1 tsp prepared English mustard
- 1 tsp curry powder
Method
- Preheat the oven to 180°C.
- Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
- Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
- Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
Paul Flynn’s smoked haddock, leek and potato bake: Today
Paul Flynn’s smoked haddock, leek and potato bake: Today
Celebrity Chef
Ingredients
Serves 4
- 50g butter, melted
- 16 baby potatoes, cooked and halved
- 1 leek, finely shredded
- 2 tbsp raisins
- 4 x 120g fillets of smoked haddock (undyed if possible)
- 250ml cream
- 100ml milk
- 1 tsp prepared English mustard
- 1 tsp curry powder
Method
- Preheat the oven to 180°C.
- Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
- Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
- Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
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