Langsung ke konten utama

BLack Garlic Choco Mousse

INGREDIENTS

100g dark chocolate (at least 60% cocoa), broken down to small pieces
100g semi-sweet chocolate, broken down to small pieces
1 tablespoon of strong brewed coffee (you can use instant coffee if you like)
10 HITARA Black Garlic cloves (about 20g) mashed into a smooth black garlic paste
2 tablespoon of light brown sugar (use 2 if you want it really sweet)
100ml whipping cream
4 whole eggs, egg yolks cleanly separated from the egg whites
1 tablespoons of brandy
1 tablespoon of white caster sugar
Small pinch of salt

INSTRUCTIONS

In a medium bowl set over a saucepan of barely simmering water, melt together chocolate, coffee, black garlic and brown sugar. Remove the bowl from the heat and let it cool down to room temperature.
Set aside for later.Meanwhile, fill a large bowl with ice-cold water and set aside. You’ll need it to prevent your egg yolks from cooking.
In another medium bowl set over barely simmering water, whisk the yolks with brandy until mixture becomes as thick as a runny mayonnaise and very pale.
Switch the heat off and place the bowl with the whipped egg yolks inside the bowl with ice water. This will help to cool the whipped egg yolks down as you continue to beat them. Continue beating until at room temperature and thick.
Remove the egg yolk bowl from the bowl with ice water (you will not need the ice water any more). Fold the chocolate mixture into the whipped egg yolks and set aside.In the bowl you melted the chocolate in, beat whipping cream until light, frothy and until it holds itself comfortably, but is not completely stiff.
Fold the whipped cream into the chocolate and egg yolk mixture until just combined.
In another clean medium bowl, beat the egg whites with salt until frothy. Continue to beat and when they start to hold their shape whip in 1 tablespoon of caster sugar.
Continue to beat until egg whites become thick and have a satin shine to it. Don’t over-beat until completely stiff or you’ll find it difficult to fold into the egg yolk and chocolate mixture.Using a wide and long spatula, fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated.
Don’t over-fold or you’ll loose all the airiness and some of the volume.

Divide your mousse into 6 - 8 serving dishes.
Refrigerate for at least 4 hours until the mouse firms up before serving.

NOTES

Serve it as it is, with some chocolate shavings or a very light dusting of cocoa powder and a few fresh blueberries and a few, small mint leaves.

As a variation, try replacing brandy with other liquor, like Calvados or smoky whisky or similar.

This mousse will keep for up to 4 days refrigerated

Komentar

Posting Komentar

Postingan populer dari blog ini

BLACK GARLIC CHOCOLATE TRUFFLES

BLACK GARLIC CHOCOLATE TRUFFLES Ingredients 220 g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use  Lindt  or  Bourneville . 110 ml of heavy whipping cream 4 – 5  black garlic cloves Black Garlic Chocolate Truffles’ coating Cocoa powder Desiccated coconut Finely chopped nuts Finely chopped almonds Instructions In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream. Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth. Allow to cool, then refrigerate for two hours. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from t...
Posting Komentar
Baca selengkapnya

BLACK GARLIC CAULIFLOWER CHEESE

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit...
Posting Komentar
Baca selengkapnya

Black Garlic Pasta with Caramelized Shallot Sauce

ingredients Black Garlic Pasta 100g black garlic 1 egg 8 egg yolks 500g “00” flour 1 tbsp olive oil 1 tsp salt 2 tbsp water, or as needed Caramelized Shallot Sauce olive oil, as needed 2 shallots, sliced salt, as needed 4 cloves garlic, minced 1 cup sherry wine 1 ½ cups chicken stock 5 springs fresh sage 1 cup pasta water 1 lemon, juiced freshly cracked black pepper, as needed chunk of parmesan instructions Black Garlic Pasta Add the black garlic, egg, and egg yolks to a blender. Blend until smooth. Weigh out the flour and pour it into a pile on a clean working surface. Create a well in the middle of the flour. Pour the egg mixture into the center of the well, along with the olive oil and salt. Use a fork to whisk the egg mixture, and slowly start to pull in the flour. Add water as needed to moisten the dough. Once all of the flour is somewhat incorporated (you may have some loose bits of flou...
Posting Komentar
Baca selengkapnya