Tuesday, 8 November 2011

Chocolate Mousse

Chocolate Mousse 



Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat." As with any recipe that calls for chocolate, the secret is using the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is delectable in its simplicity.

4 Oz Dark Chocolate .
1/2 Pint Milk .
3 Eggs ( separated ).
1 Tablespoon Castor Sugar .
5 Tablespoons Hot Water + 1 1/2 Teaspoons Coffee Powder.
1/2 Ounce Gelatin Powder.
30 Ml Dark Rum ( I used Creme De Cacao not rum , alcohol is optional ).

Melt the chocolate in 1/4 pint milk on a very gentle flame , better still use the bain marie method . The milk should be just warm when the chocolate is melting . When melted add the rest of the milk bring it to just under boiling point and remove from the fire to cool .

Take the egg yokes and beat them with the sugar till you have a thick and light mixture , about 5 minutes . Add this mixture to the chocolate milk and keep sitting over gentle heat until the mixture thickens like a custard . At no stage should it boil .Pour the mixture into another pan to cool down totally .

Next in the hot coffee water dissolve the gelatin ensuring there are no lumps . Stir the gelatin coffee mixture into the chocolate mixture .

Whisk the egg whites til frothy and stiff and lightly swirl into the chocolate mixture evenly . Do this fast and make sure no extra twirls while mixing or the egg whites will loose some body and air !

Pour into a dish and set for a minimum of 6 hours .This is a delicious light mousse . Next time perhaps I will use more coffee to reduce the sweetness and get that bitter sweet taste as I am not at all fond of sweet stuff !

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