This recipe is simple and the mousse is as yummy and melt-in-your-mouth as the mousse you purchase from cake shops. It is explained in a step by step manner so that you can prepare it in an organized way. Making chocolate mousse is absolute fun, provided you have the right recipe and collect ingredients exactly as per the recipe. Also, you need to be a bit fast or better, you could have someone to help around since you are using whipped cream, whipped egg yolk and gelatin, and you need to incorporate them into the recipe at the right time.
Use good quality chocolate to make the mousse delicious (the taste of the mousse depends highly on the quality of the chocolate). It is always preferable to use dark (bitter) chocolate instead of milk one because of the higher density of cocoa solids in it which result in a richer and superior outcome.
Now, Soya cream is also available which is a better option than double cream since it has fewer calories and can be stored in the freezer for a longer time. It is also healthier as it is made from Soya milk which is high in Protein. In India, it is available under the brand name Rich Cream. There is no compromise as far as the taste is concerned.
Ingredients:
200 gms. dark (bitter) chocolate- grated
100 ml. cream (e.g. Amul cream)
100 gms. double cream
1 egg yolk (preferably use a fresh egg bought from the vendor instead of one stored in the refrigerator)
¾ cup castor sugar
1 tsp. gelatine
3 tbsps. water
1 tsp. orange/ vanilla essence (use an oil based essence)
about 100 gms. bitter chocolate chips to be added into the mousse (optional)
a few chocolate curls or chips for garnishing (only if you want to garnish)
Method
1. Truffle:
Warm Amul cream in a non-stick pan over medium heat and add the grated chocolate to it. Slowly stir with a whisk or a wooden ladle till the chocolate melts completely (it could take about a minute). Shut the gas and let it cool to room temp. This is the truffle which can be made before hand and stored in the freezer for a few days. When using it for the mousse remove it from the freezer (it will have solidified)and let it reach room temperature.
2. Prepare sabayon:
Take a vessel (with a narrow mouth) filled about 1/3 with water and heat it on a low flame. In a steel bowl add the egg yolk and the castor sugar and place it above the vessel with water such that the base of the bowl doesn't touch the water. Now whip the mix with an electric beater till it becomes thick, pale and double the volume (custardy). This is called the sabayon.
3. Hydrate gelatine:
Take gelatine in a small vessel and add 3 tbsps. water. Place this vessel in hot water till the gelatine melts completely. Add this to the sabayon. Let this cool to room temp.
4. Whip the cream:
Meanwhile, whip the double cream to soft peaks.
5. Essence and Truffle into Cream:
Add the essence and the chocolate truffle to the whipped cream.
6. Fold:
Gently fold in the cream mix into the sabayon and add the chocolate chips if you want.
7. Transfer:
Pour this into glasses or bowls or into greased moulds if you want to de-mould them to give fancy shapes. Refrigerate for 3-4 hrs.
Garnish with chocolate curls or chips if you want. Serve chilled.
Get more delicious food recipes at http://www.kadhaee.blogspot.com/
No comments:
Post a Comment