Sea Salt Chocolate Mousse with Hazelnut Rye Cookies

Why not try this delicious Sea Salt Chocolate Mousse with Hazelnut Rye Cookies for dessert this weekend courtesy of our friends at Clarence Court Eggs.

Mousse Makes 4


200g 70% dark chocolate, broken into squares

A good pinch of sea salt

1 tablespoon amaretto liquor (optional)

2 tablespoon caster sugar

2 Clarence Court Old Cotswold Legbar eggs, separated

250 ml double cream

1 tablespoon cocoa powder


Place the dark chocolate into a heat proof bowl on saucepan of simmering water.  If you have an AGA cooker, melt the chocolate in a bowl on the warming plate or on the top plate (protect the enamel with a cork mat or piece of folded kitchen paper) Slowly melt the chocolate so it doesn’t get too hot. Add a pinch of salt, stir in the amaretto and sugar until dissolved. Then beat in the egg yolks and cream.

Whisk the egg whites into soft peaks. Carefully fold the egg whites into the chocolate mixture. Divide the mixture between little glass bowls or one large dish and set in the fridge for around an hour.

Meanwhile make the cookies…

Hazelnut rye cookies

These hazelnut rye cookies are too good not to share. A delicious accompaniment to a pudding or simply delightful on their own.

Makes 16


125g softened unsalted butter

125g light soft brown sugar

1 teaspoon vanilla paste

1 Clarence Court Old Cotswold Legbar egg

Splash of milk

200g rye flour

50g chopped dark chocolate

70g blanched hazelnuts, toasted


Blitz the hazelnuts in a food processor until finely chopped and place to one side on a plate.

Line 2 large baking sheets with Bake-O-Glide or greaseproof paper.

In a large mixing bowl cream the butter and sugar together with the vanilla paste until light and fluffy. Beat in the egg and with a splash of milk. Gradually stir in the flour and 25g of the blitzed hazelnuts and the chopped chocolate.

Mix into a firm dough and shape into 2 x 10cm logs. Wrap in clingfilm and leave to firm up in the fridge for an hour or so. When you’re ready to bake remove the log from the fridge, unwrap and roll in the plate of chopped hazelnuts. Slice in the log into rounds and place on the baking sheet.

3, 4 and 5 oven AGA:  Slide the baking tray onto the oven grid shelf set on the floor of the baking oven and cook for about 15-20 minutes, until golden brown.

2 oven AGA:  Slide the baking tray onto the oven grid shelf set on the floor of the roasting oven, with the cold plain shelf slid above on the second runners down.  Cook for about 15-20 minutes, until golden brown.

Allow to cool for a few minutes on the tray and transfer to a cooling rack.

When you’re ready to serve the chocolate mousse, remove from the fridge and sieve over a little cocoa powder and serve with the cookies.


Tottering by Gently Hob Hats

New hob hats from Tottering by Gently available in our shop. Annie Tempest is a brilliant country life cartoonist and we love how her art tells a story that we can all relate to!

Caption 1: A labrador is born half trained..

Caption 2: A spaniel dies half trained..

Cotton hob covers. The reverse side is made from black terry towelling.

Size: 14in (36cm) diameter

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Rayburn Event

We had a super day hosted by the bubbly Penny Zako from Rayburn. Penny is AGA-Rayburn’s professional chef/demonstrator and is a fountain of knowledge on cooking with cast iron ranges.

Penny demonstrated a bounty of delicious food including a breakfast pie, seasonal soup with homemade bread, a delicious quiche, slow cooked lamb and poached pears. We learnt about the importance of choosing the right cookware for the right job and how that effects the end result!

A big thank you to Penny for such a successful and enjoyable day!


Join us tomorrow (13 Sept) for our Rayburn Open Day

We will be cooking up some tasty dishes on the Rayburn for guests to enjoy including Yorkshire breakfast pie, ginger and honey cake, poached pears, seasonal vegetable soup with crusty bread, butternut squash, broccoli and brie quiche, slow roast lamb, griddled steak and baked cod.

Customers are in for a treat! Please call by between 10.30am-2.30pm to see the Rayburn in action and sample the delicious food on offer.



Join us for our Rayburn Open Day on Thursday 13th September 10.30am – 2.30pm.

We have a specialist home economist from Rayburn on hand to put our working showroom Rayburn 400 series through its paces and we will be serving homemade treats throughout the day.

We will also have a great selection of range cooker and cookware offers for you to enjoy.


AGA 3 Series

The AGA 3 Series looking very stylish in this month’s Living North magazine.


Indulge in AGA non-stick bakeware

If you’re feeling inspired by the launch of Great British Bake Off or are already a seasoned baker, why not browse our range of high quality non-stick bakeware?

Nothing beats the smell of freshly baked treats straight from the AGA!

Call by our shop to see our range of non-stick bakeware designed to get the best baking results from your AGA time after time.


Neptune Event Tomorrow

We will be at Neptune York Showroom tomorrow for a guest demonstration on the AGA from 11am-3pm.

Claire will be cooking up delicious late summer baking treats for customers to enjoy as they shop.

Hope to see you there – Neptune, Malton Road York.