Category : Cooking - Chocolate, Cooking - Desserts, The Cookbook Challenge
Theme: Silky
Cookbook Used: Faking It
Author: Valli Little
Right folks, the move out of home is getting closer, cookbooks are being packed and I'm only doing simple recipes for a while until I'm settled. I even got my KitchenAid this week and it's still snug in the box. I did crack open the lid to make sure it was in there and the correct colour! Can't wait to start using it.
I was going to do a different chocolate mousse recipe from another of Valli Little's books, but that involved an oven and a lot more steps. That will be done another day, when I have time to faff around in the kitchen.
Thursday turned out to be a day when the universe was against me, and to top it all off; I came home to find that my chocolate mousse had split. And to confirm my fears of the mousse not going to set, due to the lack of setting agent or whipping the eggwhites and cream; it was in fact runny when you put your spoon into it. It wasn't a complete disaster though, we all mixed through the whipped cream on top and I then renamed it 'chocolate soup'. It had a lovely flavour to it, and it was like eating melted ice-cream.
If you are going to do this recipe, I suggest whipping the cream, and beating your eggwhites until stiff peaks form, instead of following step 4 of the recipe.
Blender Chocolate Mousse
Valli Little
Get your hands on:
1 cup (100g) finely chopped dark chocolate
1/4 cup (55g) caster sugar
1 teaspoon instant coffee granules
2 tablespoons brandy
3 eggwhites
3/4 cup (185ml) thickened cream
Serve it with:
Whipped cream
Dark chocolate shavings
1.Place the finely chopped chocolate in a blender.
2. Place the sugar, coffee, brandy and 3/4 cup (180ml) water in a saucepan over medium-low heat and bring to the boil, stirring to dissolve the sugar and coffee.
3. With the blender motor running, carefully pour in the hot liquid through the feed tube, blending until the chocolate has melted.
4. Add the eggwhites and cream and pulse the blender several times to just combine.
5. Pour the mousse into 4 serving glasses and chill for 4 hours or overnight. Sever topped with whipped cream and chocolate shavings.
Serves 4.
If you are going to do this recipe, I suggest whipping the cream, and beating your eggwhites until stiff peaks form, instead of following step 4 of the recipe.
Blender Chocolate Mousse
Valli Little
Get your hands on:
1 cup (100g) finely chopped dark chocolate
1/4 cup (55g) caster sugar
1 teaspoon instant coffee granules
2 tablespoons brandy
3 eggwhites
3/4 cup (185ml) thickened cream
Serve it with:
Whipped cream
Dark chocolate shavings
1.Place the finely chopped chocolate in a blender.
2. Place the sugar, coffee, brandy and 3/4 cup (180ml) water in a saucepan over medium-low heat and bring to the boil, stirring to dissolve the sugar and coffee.
3. With the blender motor running, carefully pour in the hot liquid through the feed tube, blending until the chocolate has melted.
4. Add the eggwhites and cream and pulse the blender several times to just combine.
5. Pour the mousse into 4 serving glasses and chill for 4 hours or overnight. Sever topped with whipped cream and chocolate shavings.
Serves 4.
Oh noes! Such a shame that it split because it's so nicely presented. Good idea calling it chocolate soup though. ;)
When is the big move? Very exciting!