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Frozen Chocolate Mousse
Ingredients
| For the chocolate sauce: | |
| 120 ml | whipping cream |
| 100 g | sugar |
| 20 g | cocoa powder |
| 3 tbsp | butter, unsalted |
| 1 tsp | vanilla extract |
| 1/2 tsp | instant coffee powder |
| For the mousse: | |
| 500 g | Milky Way bars, cut into small pieces |
| 150 g | semisweet chocolate, chopped |
| 80 g | unsweetened chocolate, chopped |
| 4 tbsp | butter, unsalted |
| 100 g | sugar |
| 3 tbsp | water |
| 3 large | eggs, whites only |
| 1/4 tsp | cream of tartar |
| 150 ml | whipping cream |
| 1 tsp | vanilla extract |
| strawberries for garnish |
Method
Preparation time: ca. 45 min Resting time: ca. 12 hrs / Grade of difficulty: tricky / Calories per portion: n/a
Sauce:
Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in medium saucepan. Over medium heat bring to a simmer. Whisk constantly until butter melts and sugar and cocoa dissolve.
Remove from heat and whisk in vanilla extract and instant coffee powder. Set aside to cool.
Mousse:
Line loaf pan with parchment paper.
Place a heatproof bowl over simmering water. In the bowl combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter. Stir constantly until all has melted. Remove bowl from over water and leave to cool slightly.
In a small saucepan combine sugar and water. Stir over low heat until sugar dissolves. Increase heat and bring the syrup to a quick but short boil.
In another bowl beat egg whites and cream of tartar until soft peaks form. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes.
Fold whites into chocolate mixture using rubber spatula.
Beat whipping cream and vanilla extract to soft peaks. Fold cream into chocolate mixture using a rubber spatula.
Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm for at least 6 hours or overnight.
Preparing the dish:
Heat sauce until lukewarm over low heat.
Invert mousse onto a platter, remove pan and peel off parchment paper.
Slice mousse crosswise into 12 slices. For each serving arrange 2 mousse slices on a plate.
Spoon warm chocolate sauce over and around mousse and serve. Decorate with strawberries around the rim.
Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in medium saucepan. Over medium heat bring to a simmer. Whisk constantly until butter melts and sugar and cocoa dissolve.
Remove from heat and whisk in vanilla extract and instant coffee powder. Set aside to cool.
Mousse:
Line loaf pan with parchment paper.
Place a heatproof bowl over simmering water. In the bowl combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter. Stir constantly until all has melted. Remove bowl from over water and leave to cool slightly.
In a small saucepan combine sugar and water. Stir over low heat until sugar dissolves. Increase heat and bring the syrup to a quick but short boil.
In another bowl beat egg whites and cream of tartar until soft peaks form. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes.
Fold whites into chocolate mixture using rubber spatula.
Beat whipping cream and vanilla extract to soft peaks. Fold cream into chocolate mixture using a rubber spatula.
Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm for at least 6 hours or overnight.
Preparing the dish:
Heat sauce until lukewarm over low heat.
Invert mousse onto a platter, remove pan and peel off parchment paper.
Slice mousse crosswise into 12 slices. For each serving arrange 2 mousse slices on a plate.
Spoon warm chocolate sauce over and around mousse and serve. Decorate with strawberries around the rim.
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