Chocolate mousse with creme de cacao blanc (and a runners up spot for me)

choc mousse

Sometimes you just want rich indulgence.

A moment where guilt does not apply.

That my friends is exactly what this dessert gives you. Rich, bold and satisfying.

Dark Chocolate mousse is something special in this world. Airy, yet dense and heavy in flavour. Without over complicated ingredients or techniques you can create something intoxicating, almost literally with an almost boozy flavour. This dessert most definitely defines indulgence.

I have to say I am loving putting things into pots and cups and tins. It allows the dessert to become totally portable and portioned perfectly, not to mention super cute. Of course you don’t have to portion it out, the recipe works great when set in a big bowl or ice cream container. Just spoon out (with hot spoons) your portions. If you would like to turn out the mousse from the bowl you will need to line it with either silicone paper or plastic wrap that is slightly oiled.

The recipe does use a gelatine leaf in it. You could not use it, but it does give the mousse extra stability. Sour cream my seem a little random in a chocolate mousse but it works adding depth and increasing the richness. If you can’t bring yourself to try it just simply replace with regular pouring cream.

Creme de cacoa blanc, is simply a white chocolate cream. It is rich and sweet,  yet balancing with the intensity of the dark chocolate mousse. Feel free to substitute with a simple chantilly cream.

You will have 2 little egg whites left over from the chocolate mousse, please please dont through them away, my next blog post has the perfect recipe to use them up. Either place them in a ziplock bag and place them in the fridge for up to 5 days or in the freezer for 3 months.

choc mousse vertical

choc mousse

On other slightly exciting news, one of my images for pannacotta came runner up in a food photography competition for Eat Drink Blog. All the images were great and the winner Emma Galloway from My darling lemon thyme, “spices” image was one of my faves. I was in pretty proud Australian blogging company.  Anyhoo the image is below.

panna_2

Dark chocolate Mousse with creme de cacao blanc

360ml pouring cream (or thickened cream)
100ml sour cream
1 gold leave geletine
2 egg
2 egg yolk
320gm dark chocolate

Creme de Cacao Blanc

150ml cream
70gm white chocolate
holly basil flowers (optional)
baby mint leaves (optional)

 

Melt the chocolate either in a bowl over slightly simmering water or very slowly on half power in the microwave. Allow to cool slightly.

Place gelatine leaf in a bowl of cold water to soften.

In the bowl of an electric mixer, whisk the eggs and egg yolks until very pale and very fluffy.

In another bowl whisk to cream to very soft peaks.

In a small sauce pan bring the sour cream just to a boil, remove from heat and add the squeezed out gelatine leaf. Stir until dissolved. Allow to cool slightly.

To the fluffy eggs add the cooled sour cream and slightly cooled chocolate, and fold through until just but evenly combined.

Add the whisked cream and gently fold until evenly combined. The idea is to retain as much air as you can so slow and gentle is the key.

Once all is combined then spoon into your pots, containers or bowl. Leave to set overnight in the fridge.

Creme: In either a bowl set over simmering water or a very slowly in the microwave melt the white chocolate. Allow to cool slightly.

In a separate bowl whisk the cream until just soft peaks. Add the white chocolate to the cream and fold until evenly combined. Allow to set in the fridge.

To assemble. Spoon the creme on top of the mousse and decorate with the herb flowers, baby mint leaves and chocolate shaves.

Note:

For both the creme and the mousse, it is really important to not over whip the cream. You want only just soft peaks for both.

When melting the chocolate don’t let the water in the bay marie touch the bottom of the bowl or your chocolate will seize and you will need to start again. Also a metal spoon is best for chocolate as it does not retain moisture. The enemy of chocolate.

If your creme de cacao blanc is too stiff after setting just add a little cream and mix through to loosen a touch.

Don’t throw away those precious egg whites. I have a tasty recipe coming next that will use them right up. In the meantime freeze the beauties until your ready to use them.

Gelatine leafs can be found in good supermarkets, most health food stores, specialty cooking supply stores or online.

The flowering herbs were from my over achieving herbs pots. Try growing your own or try your local farmers markets

choc mousse_3

What makes your indulgent heart sing? Enjoy.

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One thought on “Chocolate mousse with creme de cacao blanc (and a runners up spot for me)

  1. Pingback: Rhubarb, Hazelnut and Wattleseed Friands | the.krooked.spoon

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