The first time I made chocolate mousse was when my sister had her wisdom teeth out, and for a week, she couldn’t eat anything solid. I would get up every morning and puree fruit for her breakfast, and I made a simple chocolate mousse for her desserts. I am a damn good little sister.
I made this chocolate and Kahlua mousse for my 18th birthday dinner, where I also served baked churros. This recipe is from this book, it worked perfectly and was a very easy recipe, although I did change it slightly by replacing some of the Kahlua with water, as I didn’t want it to taste too alcohol-y. I served the mousse topped with some slightly sweetened whipped cream piped with a closed star tip, which is my favourite type of piping nozzle; I also dusted the mousse cups with cocoa.
Mousse…
½ cup sifted icing sugar3 eggs, separated
¼ cup Kahlua
1 teaspoon instant coffee powder
2 cups whippable cream
500 grams dark chocolate
90 grams butter
Method:
1. Melt chocolate and butter in a double boiler over simmering water
2. In a large bowl, combine sugar, egg yolks, Kahlua and instant coffee
3. Blend melted chocolate and butter into sugar mixture
4. Whip cream until stiff, and then gently fold into chocolate mixture until no streaks show
5. Beat egg whites until peaks form, and then fold into chocolate and cream mixture
6. Scoop into glasses or ramekins and refrigerate overnight
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