Recent figures on the quantity of booze that we quaff, both in this country and the UK, have sent quivers of alarm through everyone, even the politicians.  Those of us with teenage children are even more panicked when we read about the current trend for binge drinking and the express desire of many young people to get ‘slammed’ in as short a time as possible.  They down shots one after the other in quick succession to the cheers of their friends until they are scarcely able to stand - this kind of scenario is every parent’s nightmare.

So where is the entrepreneur who will start a chain of funky Tapas bars in Ireland.  Better still could the Vintners Association of Ireland encourage their members to serve a selection of Tapas for their punters to eat with their drinks - I’ve got a pub grub course coming up just after Easter and I will certainly include a few tapas in it to get people started.

Overall the pub grub in Ireland is improving by leaps and bounds.   Recently the results of this year’s Club Orange/Licensing World Pub Lunch Awards Competition were announced, so if you are fortunate enough to have one of those pubs in your area go along and investigate - the overall winner was Lennons Café Bar in Carlow, and the monthly winners were Ryans Bar in Navan, The Purty Kitchen in Dun Laoghaire, The Huntsman Inn in Galway, The Marble City Bar in Kilkenny, Eagle House, Glasthule, Co Dublin, The Vintage Bar in Kanturk,  Co Cork and The Thatch, Crinkle, Birr, Co Offaly.

Tapas according to the Spanish Tourist Board was ‘originally a mouthful of food included in the bar-price of a drink, tapas are designed to accompany drink and good conversation, and whether thirst provoking or absorbent, they should be easy to eat so they don’t interrupt the flow of conversation.”

In Spain its customary to move from one bar to another, sampling each establishment’s fare before moving on to the next    The days of free tapas with drinks are long gone, but the tapas phenomenon is going from strength to strength.   These tasty little bites are now sometimes served as a starter, or as a substantial evening meal shared between friends.  In London alone, there are hundreds of traditional tapas bars, as well as more sophisticated restaurants serving a tantalising variety of classics.

One of my favourites is Goya in Lupus St. SW1, simple, unpretentious,  yet sophisticated.  Perhaps because of its proximity to Westminster it has “established a peculiar place in the heart of Britain’s political class, particularly the Tory element”, according to Time Out.  Nonetheless, it is frequented by students and publishing types as well as the occasional politician.   The British appetite for tapas is such that there is now a nationwide chain of Spanish restaurants called La Tasca. Founded in 1993 in Manchester, it is now reputed to be the fastest growing group of its kind in the country with 19  already open and plans to open another 30 in the next three years.

The menu offers about 30 tapas as well as main courses and puds and of course Spanish wine and beers. 

They are generally served in small portions with a fino sherry, Tapa is the smallest while the racion is about double the size.  In Spain, where lunch is rarely eaten before 2.30 or even 3.00pm and dinner 10.00pm, tapas fulfil not only an important social function, they help to take the edge off peoples’ appetite while they wait for lunch or dinner to be served. 

Here are a few simple ideas to get you started.

*Brendan Ross from Droumdrastil in Dunmanway, West Cork recently set up an enterprise producing quail eggs.  Quail Eggs, cooked for just 3 minutes, served with celery salt are simple and delicious.  They will be hard-boiled in that time.

Brendan Ross, Coturnix Quail, Tel. 087- 2065067

Garlic Mussels

Our own juicy Irish mussels would make delicious tapas.

Serves 6-8
48 mussels, approx. 32-4 lbs (1.57-1.8kg)
Garlic Butter
3 ozs (85g/: stick) soft butter
2 large cloves of garlic
2 tablespoons (2 American tablespoons + 2 teaspoons) finely chopped parsley
1 tablespoon (1 American tablespoon + 1 teaspoon) olive oil
Fresh, white breadcrumbs
Check that all the mussels are closed. If any are open, tap the mussel on the work top, if it does not close within a few seconds, discard. (The rule with shellfish is always, ‘If in doubt, throw it out’.) Scrape off any barnacles from the mussel shells. Wash the mussels well in several changes of cold water. Then spread them in a single layer in a pan, covered with a folded tea towel or a lid and cook over a gentle heat. This usually takes 2-3 minutes, the mussels are cooked just as soon as the shells open. Remove them from the pan immediately or they will shrink in size and become tough.

Remove the beard (the little tuft of tough ‘hair’ which attached the mussel to the rock or rope it grew on). Discard one shell. Loosen the mussel from the other shell, but leave it in the shell. Allow to get quite cold.

Meanwhile make the Garlic Butter. Peel and crush the garlic and pound it in a mortar with the finely chopped parsley and olive oil. Gradually beat in the butter (this may be done either in a bowl or a food processor). Spread the soft garlic butter evenly over the mussels in the shells and dip each one into the soft, white breadcrumbs. They may be prepared ahead to this point and frozen in a covered box lined with cling film or tin foil.

Arrange in individual serving dishes. Brown under the grill and serve with crusty white bread to mop up the delicious garlicky juices.

Chorizo in Puff Pastry (Chorizo en Hojaldre)

This tapa, is one of my favourite ways to prepare chorizo.   They may be prepared ahead and frozen, ready to cook for a party.

Serves 5-6 (makes 16)
8 ozs ( 225g) puff pastry (preferably homemade)
4 ozs (110g) chorizo sausage, cut in ¼ inch (5mm) slices
1 egg yolk, lightly beaten
Roll the puff pastry to one-eighth (3mm) thickness.
Cut into circles ¼ inch (5mm) larger than the slices of chorizo.  Place a slice of chorizo in the centre of each pastry circle, paint the edges of the pastry with the egg yolk and cover with another circle of pastry.  Press the edges together with a fork to seal.  As each puff is made put it in the fridge, so that the pastry does not soften.  (The puffs may also be frozen at this point.)

Place the puffs on an ungreased baking sheet and bake at 450F/230C/regulo 8, on the upper shelf in the oven for about 7 minutes, or until lightly browned and puffed.

Fried Salted Almonds

From ‘Tapas - the little dishes of Spain’ by Penelope Casas.

Almond trees grow in many parts of Spain, but almonds as tapas seem to be more popular in Sevilla than elsewhere. When almonds are freshly fried, as they often are in Sevilla, they are really something special.

Serves 4-6
Oil for frying.
4 ozs (110g) blanched whole almonds
coarse salt
In a pan heat the oil at least ½ inch deep to about 400F and fry the almonds until lightly golden.    Or, better, use a deep-fryer.  Drain and sprinkle with coarse salt.

Fried Squid Spanish Style

Fried squid are a very popular tapa almost everywhere in Spain.  Be careful not to overcook or they will be tough and rubbery.
Serves 4-6
2 lb (900g) of the smallest available cleaned squid, or about
1lb (450g) if cleaned
flour for dusting
oil for frying
2 eggs, lightly beaten
salt
lemon wedges
Cut the body of the squid into ½ inch (1cm) wide rings, leave the tentacles in one piece. Dry well with paper towels or the squid will spatter when cooked. Dust the pieces with flour.

In a large pan have the oil at least 1 inch (2.5cm) deep and heat to about 380F, or use a deep fryer if available. 

Coat the squid rings and tentacles completely with the beaten egg.  Remove one at a time and put immediately into the hot oil.  Cook for 2-3 minutes until just golden.  Drain and sprinkle with salt.  Serve immediately garnished with lemon wedges.

As an alternative you could coat the squid with a batter instead of flour and egg, this will produce a crunchier coating.  A plain batter or a beer batter could be used.

Oatmeal is a wonderful food as far as I’m concerned. Almost every morning, in autumn and winter, a bowl of steaming porridge with soft brown sugar and creamy milk launches me into the day,  Tim brings me a breakfast tray in bed - am I not spoiled rotten?   This glorious arrangement also means that Tim can have a peaceful hour in the kitchen all to himself.   Macroom oatmeal from the last stone-grinding mill is my absolute favourite, but I also love pinhead oatmeal.  
Last year we grew a field of oats, we had a tremendous yield and sent it along to Donal Creedon at Macroom to be milled.  It was such a delight to have our own freshly ground oatmeal for breakfast. Years ago this would have been a common occurrence.  
Ireland’s soft damp climate is ideally suited to the cultivation of oats so oatmeal became a staple food of the Irish from pre-historic times.  Its popularity lasted right up to the 17th Century when it was superseded by the newly introduced potato.
 
Most farmers would have grown some oats and taken it to the local mill to be ground, it was then stored to be used in bread, black puddings and oatcakes. Oats have been valued for their nutritive value for a long time, with higher levels of zinc and manganese than in other cereals.  Oat bran is an important source of soluble fibre which appears to reduce blood cholesterol.
Flahavans are now doing an organic oatmeal which is well worth seeking out.  It also makes delicious porridge but if you are tiring of that comforting cereal, why not make some muesli or a home-made granola, full of nuts and dried fruit and toasted grains.  There are lots of oatmeal biscuits including flapjacks and Anzacs.    A little fist full of oatflakes added to a crumble or brown soda bread will be nutty and delicious.   Many people enjoy herrings dipped in oatmeal or croquettes with a crispy oatmeal crust.

Granola

-  Scrunchy Muesli with Bananas and Yoghurt

Serves 10 approx.
(150ml) Irish honey
(150ml) walnut oil
 (150ml) water
6 ozs (170g) oat flakes
2 ozs (55g) sesame seeds
2 ozs (55g) bran flakes
2 ozs (55g) desiccated coconut
6 ozs (170g) roughly chopped pecan nuts
3 ozs (85g) flaked almonds
3 ozs (85g) raisins
Accompaniment
sliced bananas and thick natural yoghurt
Preheat the oven to 180C/350F/regulo 4.
Put the walnut oil, water and honey into a saucepan, warm over a gentle heat. Meanwhile mix the oats, sesame seeds, bran flakes, desiccated coconut, flaked almonds and roughly chopped pecans in a bowl. Pour the warm honey and oil mixture over the grains and mix well. Spread out onto a roasting tin, bake in the preheated oven until the grains are nicely toasted 20 minutes approx.
Stir occasionally to prevent sticking. Add the raisins and allow to cool.
Serve with yoghurt and sliced bananas or milk.

Oatmeal and Apple Muesli with Hazelnuts

4 ozs (110g) grated dessert apple (preferably Cox's Orange Pippin or Worcester Permain)
3 heaped tablesp. rolled oatmeal (porridge oats)
6 tablesp.  water
1 teasp. approx. pure Irish honey
2 tablesp.  sliced hazelnuts, preferably toasted
Serves 8
Soak the oatmeal in the water for 5-10 minutes. Meanwhile, grate the apple on the coarse part of a grater, mix with the oatmeal. Sweeten to taste with honey, a scant teaspoon is usually  enough but it depends on how sweet the apples are.
Add hazelnuts and serve with cream and soft brown sugar.
Blackberry and Apple Muesli
A few blackberries are delicious added to Apple muesli in Autumn.
Apple and Raisin Squares
 8 ozs (225 g) self raising flour
8 ozs (225 g) oatmeal
1 level teaspoon  bread soda (bicarbonate of soda)
8 ozs (225 g)   butter
8 ozs (225 g) sugar
2 tablespoons golden syrup
2 eating apples
4 ozs (110 g) raisins
 
Mix the flour, oats and bicarbonate of soda together.  Melt the butter, sugar and golden syrup together over a gentle heat and add.  Line a tin with greaseproof paper.  Press half the mixture into a lightly greased 92 inch square tin.  Peel, core and chop the apple finely, mix with the raisins and sprinkle over, then spread the remaining oat mixture on top. 
Bake for 30 minutes 180C/350F/regulo 4, leave to cool for 5 minutes, cut into squares and transfer to a wire rack.

Kibbled Wheat and Oatmeal Scones

We sometimes make these scones into little mini loaves about 5 x 4 inches (10 - 12.5cm) and then cut them into little slices rather than splitting them in half.
 
680g(1¼ lbs) brown wholemeal flour (preferably stone-ground)  or 450g(1 lb) brown wholemeal flour and 50g (2 ozs) Oatmeal and 50g (2 ozs) Kibbled wheat
450g (1 lb) white flour
30-55g (1-2 ozs) butter
10g/2 rounded teasp. salt
10g/2 rounded teasp. bread soda  (bicarbonate of soda), sieved
1 free range egg
750-950ml (1¼-1½ pints) buttermilk or sour milk
Topping
30g (1 oz) Kibbled wheat, optional
30g (1 oz) oatmeal
Serves 16-20
First preheat the oven to 230C/450F/regulo 8.
Ina large wide bowl mix the dry ingredients well together, rub in the butter. Make a well in the centre, add the whisked egg, and most of the buttermilk or sour milk.
Working from the centre, mix with your hand and add more milk if necessary. The dough should be soft but not sticky. Turn out onto a floured board. WASH AND DRY YOUR HANDS. Tidy lightly, just enough to shape into a square. Flatten slightly to about 1½ inches (4cm) approx. Mix the kibbled wheat and oatmeal together on a plate.
Brush with a little beaten egg and buttermilk. Cut with a knife into square scones, dip each scone into the kibbled wheat and oatmeal topping.
Transfer to a baking sheet. The mixture will make 16-20 scones depending on the size. Bake in a hot oven 230C/450F/regulo 8 for 15 minutes, then reduce the heat to 200C/400F/regulo 6 for approx. another 5-10 minutes depending on sound, they should sound hollow when tapped. Cool on a wire rack.
 

Pinhead Oatmeal Porridge

Serves 4
52 ozs (155g) Macroom stoneground pinhead oatmeal
32 fl ozs (950ml) water
1 level teaspoon salt
Soak the oatmeal in 1 cup of cold water. Meanwhile bring 3 cups of water to the boil and add to the oatmeal. Put on a low heat and stir until the water comes to the boil.
Cover and simmer for 15-20 minutes, stirring occasionally. Stir in the salt. Cover again and leave aside overnight, the oatmeal will absorb all the water. Reheat and serve with single cream or milk and soft brown sugar.

Tender Loving Care Biscuits

(known as TLC biscuits in our house)

Makes about 10 iced biscuits (depending on the size of the cutter used)
4 ozs (110g) butter
2 ozs (55g) castor sugar
1 dessertspoon  golden syrup
2 ozs (55g) flour
5 ozs (140g) oatmeal (porridge oats)
2 ozs (55g) dessicated coconut
A pinch of salt
A pinch of bread soda (bicarbonate of soda)
Coffee Filling
12 ozs (45g) butter
3 ozs (85g) icing sugar
Coffee essence - 1 teaspoon approx.
Coffee Icing
4 ozs (110g) icing sugar
1 tablespoon approx. boiling water
12 teaspoons approx. coffee essence
Decoration
10 - 12 walnuts
Cutter
Use a 12 inch (4cm)  cutter
Cream the butter and sugar and add in the golden syrup, gradually stir in the dry ingredients and mix well.
Roll out on to a floured board to about 3 inch (5mm) thickness - the mixture will be slightly sticky and will be a little difficult to handle.  Stamp out into rounds with a cutter
and bake in a moderate oven 180C/350F/regulo 4 until golden. They will take approx.12-15 minutes.
Remove to a wire rack and allow to become quite cold.  Meanwhile make the filling and icings.
Coffee Filling:
Cream the butter and add in the sieved icing sugar, beat until light and fluffy and then add the coffee essence. Spread a little on each biscuit and sandwich two biscuits together.
Coffee Icing:
Sieve the icing sugar, add the coffee essence and enough boiling water to mix to a spreading consistency, very little does, so be careful not to add too much.  Spread a little blob of icing on top of each biscuit and decorate with a walnut half.

I've always been an incurable romantic, students tease me about the number of times I use a heart-shaped cutter to decorate pies and tarts.  I make heart-shaped biscuits, pretty little heart-shaped Coeur a la crème, and scatter heart-shaped croutons over soup, a teency bit obsessive, not to mention unsubtle, but fun and great for a giggle. 

Well, with Valentine’s Day coming up we can legitimately indulge our romantic side and go seriously over the top.      Let’s start at the beginning, get out the coloured pens and paper and make a heart-shaped invitation.  Keep it light-hearted and fun – mustn’t pretend you are too serious, might scare him away even before you get him to the table.  Yes, the invite is for dinner – remember the way to every chap’s heart and all that – its worth a try anyway!

If you can’t quite manage a three course meal how about whipping up some little fairy cakes, ice them with bright pink and white icing and decorate them with those adorable little candles which spell out  I LOVE YOU – in fact they would make a pretty edible centrepiece for your dinner table – set the scene with scented candles, dark red roses, love hearts in a glass bowl and pretty napkins.  Champagne or bubbly of some kind is a must – drink it not just as an aperitif, but sip it all the way through to heighten the feeling of fun and excitement.

So what to eat?  Its difficult to choose – should it be comfort food or OTT luxury?   Crunchy cruditees with a bowl of garlic mayonnaise would be delicious and fun, but perhaps the garlic might not be a good idea later.  You may want to choose some aphrodisiac food  - a couple of dozen oysters, some lobster, caviar, or wild mushrooms.

If you are really trying to bring on a proposal though, beware of seeming too extravagant – he may conclude that you would be far too expensive to keep!
So how about cheese fondue with lots of crusty white bread for dunking (in fact this could be served as a starter or a main dish.)
A rack of lamb with a gutsy bean stew would make a delicious main course served with a few rustic roast potatoes.     Looks impressive but it is very easy to cook and there will be lots of time for soulful chat while the meat and potatoes are roasting.

For dessert there’s lots of sweet nonsense, pretty little heartshaped Coeur a la crème are adorable, serve with poached apricots.
The dark intensity of chocolate mousse is perfect to linger over with a cup of freshly ground expresso, or you may want to finish on something fruity like this Banana and Passion Fruit in lime syrup.
If you can’t cook – don’t despair - little notes with secret messages tucked into wallets beside credit cards, or behind the sun shade in the car, or even into a shoe, will give most people an oops in their tummy, or at least a giggle.   Happy Valentine’s Day.

Ballymaloe Cheese Fondue

Myrtle Allen devised this Cheese Fondue recipe made from Irish Cheddar cheese. It's a great favourite at Ballymaloe and even though it's a meal in itself it may be made in minutes and is loved by adults and children alike. A fondue set is obviously an advantage but not essential.

Serves 2
2 tablesp. white wine
2 small cloves of garlic, crushed
2 teasp. Ballymaloe Tomato Relish or any tomato chutney
2 teasp. freshly chopped parsley
6 ozs (170g) grated mature Cheddar cheese
Crusty white bread
Put the white wine and the rest of the ingredients into a small saucepan or fondue pot and stir. Just before serving put over a low heat until the cheese melts and begins to bubble. Put the pot over the fondue stove and serve immediately with fresh French bread or cubes of ordinary white bread crisped up in a hot oven.

 

Roast Rack of Spring Lamb with Haricot Beans with tomato and rosemary, and Rustic Roast Potatoes.

Serves 2
Ask your butcher to prepare the rack of lamb for you.
1 rack of local Irish lamb (6 cutlets)
salt and freshly ground pepper
Accompaniment
Mint Chutney, Haricot Beans with Tomato and Rosemary and Rustic Roast Potatoes
Garnish
Sprigs of mint
Sprinkle the rack of lamb with salt and freshly ground pepper, place on a roasting tin. Roast fat side upwards for 25-30 minutes depending on the age of lamb and degree of doneness required.  When cooked, remove lamb to a warm serving dish. Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to re-distribute evenly through the meat.  Carve the lamb and serve 2-3 cutlets per person depending on size. Serve with fresh Mint chutney, Haricot Beans with Tomato and Rosemary and Rustic Roast Potatoes.
Haricot or Flageolet Beans with Tomato and Rosemary
Serve as an accompaniment to the lamb or as a vegetarian dish.
You can always use the extra to make a Gratin dish for another meal.

Serves 4-6
1 cup dried haricot beans or flageolet beans or 2 x 14 oz (400g) cans of cooked beans
Bouquet garni
1 onion
1 carrot
3 tablespoons olive oil
6 ozs (170g) chopped onion
4 large cloves garlic, crushed
1 x 14 oz (400g) tin tomatoes
1 large sprig rosemary chopped, approx 1 tablesp.
Salt, freshly ground pepper and sugar
Soak the beans overnight in plenty of cold water. Next day, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy - anything from 30-60 minutes. Just before the end of cooking, add salt. Remove the bouquet garni and vegetables and discard.

Meanwhile sweat the chopped onion gently in olive oil in a wide saucepan until soft but not coloured, approx. 7-8 minutes add the garlic and cook for another minute or two, add the chopped tomato and their juice, add the cooked beans, and chopped rosemary. Simmer for 10-15 minutes add some of the bean liquid if necessary and season well with salt, freshly ground pepper and sugar.

Note: The mixture should be juicy but not swimming in liquid.
Gratin of Haricot Beans with Tomato and Rosemary
Put the mixture in a shallow ovenproof dish.  Scatter a mixture of buttered crumbs and grated cheese over the top and put into a hot oven or flash under a grill until crisp and golden on top.

Rustic Roast Potatoes

Serves 2-3

These are my children's favourite kind of roast spuds. They particularly love all the crusty skin.
3 large 'old' potatoes eg. Golden Wonder or Kerrs Pinks
Olive oil or beef dripping (unless for Vegetarians)-duck or goose fat are also delicious
Sea salt

Preheat the oven to 230C/450F/regulo 8.   Scrub the potatoes well, cut into quarters lengthways or cut into thick rounds ¾ inch (2cm) approx.   Put into a roasting tin, drizzle with olive oil and toss so they are barely coated with olive oil.   Roast in a preheated oven for 15-20 minutes depending on size.  Sprinkle with sea salt and serve in a hot terracotta dish.

Fresh Mint Chutney

This fresh chutney is often served in India with curries. It can also be eaten with grilled fish or roast lamb instead of mint sauce.  Surprisingly, even though it is uncooked, this chutney will keep for several days in a covered jar or plastic container in the refrigerator.

1 large cooking apple (we use Grenadier or Bramley Seedling), peeled and cored
a large handful of fresh mint leaves, Spearmint of Bowles mint
55g (2oz) onions
30-55g (1-2oz) castor sugar (depending on tartness of apple)
Whizz all the ingredients in a food processor, season with salt and a little cayenne pepper.

Tip: Serve mint chutney as a really yummy dip with poppodums before dinner or as a simple starter.

Bananas and Passion Fruit in Lime Syrup

A delicious fresh tasting fruity dessert that shouldn’t add inches to your waistlines.

Serves 2 generously
4 ozs (110 g) sugar
4 fl ozs (125ml) water
1 lime
2 bananas
1 passion fruit
Put the sugar and water into a saucepan, stir over a gentle heat until the sugar dissolves, bring to the boil and simmer for 2 minutes, allow to cool.

Meanwhile,  remove the zest from the lime either with a zester or a fine stainless steel grater and add to the syrup with the juice of the lime, add the sliced bananas mix well.
over with cold syrup.  Cut the passion fruit in half, scoop out the seeds and add to the bowl.  Stir well.  Leave to macerate for at least an hour.  Serve chilled with heart-shaped biscuits and softly whipped cream.
Jane's Biscuits - Shortbread Biscuits
Makes 25 – you will have lots to share!

6 ozs (170g) white flour
4 ozs (110g) butter
2 ozs (55g) castor sugar

Put the flour and sugar into a bowl, rub in the butter as for shortcrust pastry. Gather the mixture together and knead lightly. Roll out to ¼ inch (7mm) thick.  Cut into rounds with a 2½ inch (6cm) cutter or heart shapes.  Bake in a moderate oven 180C/350F/regulo 4 to pale brown, 8-15 minutes, depending on the thickness of the biscuits. Remove and cool on a rack.
Serve with fruit fools, compotes and ice creams.
Note: Watch these biscuits really carefully in the oven. Because of the high sugar content they burn easily. They should be a pale golden colour - darker will be more bitter.
Chocolate Hearts filled with Silky Chocolate Mousse
 Serves 10
10 heart-shaped Chocolate Cases

Chocolate Mousse

225g (½ lb) of best quality dark chocolate

150ml (5 fl ozs) water
15g (½oz) unsalted butter
1 tablespoon  Jamaica Rum
6 small or 4 large free range eggs

Chocolate Caraque

115g (4ozs) dark chocolate or a packet of chocolate decorations

Decoration
Whipped cream
Chocolate Caraque
Unsweetened cocoa
Make the mousse. 

Break chocolate into small pieces and put to melt in a bowl with the unsalted butter and water over a low heat.  Stir gently until melted and completely smooth.  Remove, cool, whisk in the rum if using and the egg yolks.  Whisk the egg whites and fold them in.  Beat for 5-6 minutes, this makes the mousse smooth and silky even though it sounds like a contradiction.   The mousse thickens as it is beaten at the end.  Fill each chocolate case with the mousse.  Allow to set for 5 or 6 hours or overnight.

Then make the Caraque. 

Melt the chocolate and spread it thinly with a palette knife onto a marble slab.  Allow it to set almost completely and then with a sharp knife or a paint scraper shave off long, thin scrolls.  Use a slightly sawing movement and keep your hand upright.  This is fun to do but there’s quite a lot of skill involved - you’ll get good at it with practice and you can always eat the rejects!   Alternatively buy a packet of those little chocolate decorations. 

To serve
Pipe a rosette of softly whipped cream onto each mousse.  Top with a few pieces of caraque. Sieve a little unsweetened cocoa over the top and serve chilled.  Sprinkle with rose petals if you want to go over the top.