Monday, July 30, 2012

Black and white mousse. Duo of chocolate dark and white


Big Mousse © Cookaroo 
What a busy long weekend I’ve had. By busy, I obviously mean eating aplenty. And so many things to write about!

Thursday night, Friday lunch, Saturday blogger’s meet and Sunday lunch at home. Plenty of eating, cooking, taking photographs and now blogging about them.

But before I go into all the gastronomical experiences of last week, I want to just blog about something I am going to eat tonight. Made purely from leftovers.

After blogging about the Squidgy Chocolate cake, my sister demanded I make the same cake this Sunday, where my cousin’s kids were coming over for lunch. I did. Except I alternated between two mousses – dark chocolate mousse with chocolate bits and white chocolate mousse with a little bit of coffee.

The cake turned out lovely. But I had some of the mousse leftover. Enough for two people. So tonight husband and I have something new to eat for dessert.

I’ve tasted both the mousses individually. They were light and frothy. Together they may be a force to reckon with, but honestly haven’t really got there, so this is going to be difficult to comment.

Meanwhile, enjoy this super simple recipe.

 Moussaphir © Cookaroo 
Black and White Mousse
Serves 3 

Ingredients
For the Dark Chocolate Mousse
70 gms chocolate chopped
100  ml whipping cream
1 egg white
1 tblsp chocolate liqueur of your choice


For the White chocolate-coffee mousse
70 gms white chocolate chopped
100 ml whipping cream
1 egg white
2 tsp coffee decoction
1 tblsp  liquor of your choice (I used white chocolate cream liqueur)

Directions

For the Dark Chocolate Mousse
1. Melt the dark chocolate in a bowl in the microwave, in short 10 second spurts. Once it melts set aside.
2. Whip the cream into soft peaks and fold into the chocolate. Add the liquour to it.
3. Whisk the egg white until it makes firm peaks and add to the chocolate mixture. Let it set in the refrigerator for 30 minutes before fiddling with it

For the White chocolate and coffee  Mousse
1. Melt the white chocolate in a bowl in the microwave, in short 10 second spurts. Once it melts set aside.
2. Whip the cream into soft peaks and fold into the chocolate. Add the liqueur and coffee decoction to it.
3. Whisk the egg white until it makes firm peaks and add to the chocolate mixture. Let it set in the refrigerator for 30 minutes before fiddling with it

Assembly
1. The white chocolate mousse will always be lighter than the dark chocolate, because of the high cocoa butter content - so if you put it as the bottom layer - it'll definitely sink. 
2. Therefore layer the dark chocolate first and then the white chocolate. Top with some cocoa powder or chocolate shavings, or if you're lazy like me just bung a piece of chocolate on it. 
3. Let it set for 2 hours before eating.

I'm sending this to Patty's Weekly Story at Colours Dekor.



10 comments:

  1. A lovely dessert from left overs :) I like it when you have to use your imagination in the kitchen. That's what makes cooking exciting, you have hit the jackpot here:)

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  2. lovely- simple yet decadent indulgence- yum

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  3. Delicious and yum. What a dessert! Iam going to make it but not out of leftovers... will never have leftovers when it comes to chocolate in my house.:D

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