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Category: Mousse
Prep Time: Cook Time: Total Time:
For the mousse:
3.5 oz dark chocolate (about 65%), chopped
1/4 cup milk
2 tbsp butter
1 tsp molasses
1 egg yolk
3 egg whites
pinch salt
2 tbsp sugar
Melt the dark chocolate in a bowl in the microwave for 20-second intervals, until just melted. Stir to smooth, then set aside until it reaches room temperature. (Or you can use a double boiler.)
Combine the milk and the butter in a small bowl and microwave until the butter is melted and the milk is just below boiling--watch carefully that the milk does not boil over. Stir well, then pour over the melted chocolate and stir gently with a fork or a whisk. Add the egg yolk and molasses and stir again until smooth.
Beat the egg whites with the pinch of salt on medium speed until they form soft peaks. Slowly, sprinkle in the sugar and continue to beat until the eggs hold the trail of the beaters and the peaks are somewhat firmer.
Pour about a third of the egg whites into the chocolate and stir to combine. Add the remaining whites and fold them in very carefully, keeping the mixture as fluffed up as possible. Pour the mousse into a trifle bowl or individual glass ramekins, or form it into a round on a serving platter. Refrigerate at least an hour until set.
For the whipped cream:
1 1/2 cups heavy cream
2.5 oz good-quality white chocolate (should contain cocoa butter), chopped
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch salt
1/2 tsp vanilla extract
Combine the white chocolate and 1/4 cup of cream in a microwave-safe bowl. Microwave for 20-second intervals, until just melted. Stir with a fork to smooth. Add the spices and the vanilla, and set aside to come to room temperature, stirring it occasionally as it sits.
When ready to eat, pour the remaining cream into a mixing bowl. Beat until thickened and firm, then drizzle the spiced white chocolate mixture around the top of the cream. With a spatula, carefully fold it in. Heap the cream on top of the mousse, whether in individual portions or one large serving dish. Garnish with shaved chocolate and a half batch of these gingersnaps for crunch. Serves 8
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CHOCOLATE MOUSSE WITH GINGERBREAD WHIPPED CREAM
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Category: Mousse
Prep Time: Cook Time: Total Time:
For the mousse:
3.5 oz dark chocolate (about 65%), chopped
1/4 cup milk
2 tbsp butter
1 tsp molasses
1 egg yolk
3 egg whites
pinch salt
2 tbsp sugar
Melt the dark chocolate in a bowl in the microwave for 20-second intervals, until just melted. Stir to smooth, then set aside until it reaches room temperature. (Or you can use a double boiler.)
Combine the milk and the butter in a small bowl and microwave until the butter is melted and the milk is just below boiling--watch carefully that the milk does not boil over. Stir well, then pour over the melted chocolate and stir gently with a fork or a whisk. Add the egg yolk and molasses and stir again until smooth.
Beat the egg whites with the pinch of salt on medium speed until they form soft peaks. Slowly, sprinkle in the sugar and continue to beat until the eggs hold the trail of the beaters and the peaks are somewhat firmer.
Pour about a third of the egg whites into the chocolate and stir to combine. Add the remaining whites and fold them in very carefully, keeping the mixture as fluffed up as possible. Pour the mousse into a trifle bowl or individual glass ramekins, or form it into a round on a serving platter. Refrigerate at least an hour until set.
For the whipped cream:
1 1/2 cups heavy cream
2.5 oz good-quality white chocolate (should contain cocoa butter), chopped
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch salt
1/2 tsp vanilla extract
Combine the white chocolate and 1/4 cup of cream in a microwave-safe bowl. Microwave for 20-second intervals, until just melted. Stir with a fork to smooth. Add the spices and the vanilla, and set aside to come to room temperature, stirring it occasionally as it sits.
When ready to eat, pour the remaining cream into a mixing bowl. Beat until thickened and firm, then drizzle the spiced white chocolate mixture around the top of the cream. With a spatula, carefully fold it in. Heap the cream on top of the mousse, whether in individual portions or one large serving dish. Garnish with shaved chocolate and a half batch of these gingersnaps for crunch. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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