Food Editor www . chefrob . ca |
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MOUSSE INGREDIENTS |
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125g |
baking dark chocolate 70 % cocoa or |
baking bittersweet chocolate |
10g |
butter |
1 Tbsp . |
Espresso powder |
1 / 2 tsp |
chili powder |
1 / 2 cup |
whipping cream |
3 Tbsp . |
caster sugar |
GARNISH INGREDIENTS
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Photo by Ravy Rampersad |
l |
@ obeah _ r2 |
MOUSSE DIRECTIONS
sweetened whipped cream shaved chocolate berries mint leaves
1 . Melt chocolate and butter using the microwave or the double boiler method .* 2 . Whisk in the espresso powder and chili powder . 3 . Set aside to cool slightly while you proceed with other steps . 4 . Whip the cream and beat it until stiff peaks form . 5 . Separate the egg yolks from the egg whites . 6 . Whisk yolks until smooth . 7 . Whip whites until ribbons form , add sugar and beat whites until firm peaks form . 8 . Fold together all the ingredients . Fold egg yolks into cream using a rubber spatula ( 6-8 folds .) Some streaks is fine . 9 . The chocolate should be between 40-45 o Celsius . 10 . Pour the chocolate into the cream yolk mixture . Fold through , ( aim for 6-8 folds ) some streaks are fine . 11 . Add 1 / 4 of whipped egg whites into chocolate mixture . Fold until incorporated ( 8-10 folds .) 12 . Pour chocolate mixture into egg whites . Fold through until incorporated ( aim for 8-10 folds .) Streaks are fine with no egg white patches .
SERVING DIRECTIONS
1 . Divide mixture between 4 small glasses . 2 . Refrigerate for at least 4 hours , preferably overnight . 3 . To serve , garnish with whipping cream , chocolate shavings , raspberries and a tiny sprig of mint
CHEF TIPS
CHOCOLATE Use baking chocolate as it melts more smoothly and is thinner than eating chocolate when melted .
EGGS Separate whites from yolks when eggs are cold . Egg whites fluff up better closer to room temperature , so set aside while you prep the other ingredients to let the whites come to temperature .
* DOUBLE BOILER METHOD Place a stainless steel or glass bowl on top of a pot with simmering water . Water should touch the bottom of the bowl . Place chocolate and butter inside bowl . When chocolate is melted , stir in espresso powder and chili powder until smooth . * MICROWAVE METHOD 30 second intervals , stirring in between , until smooth .