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10 October, 2012

Mousse~ A Blog Hop Week 21

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For Blog Hop Wednesday Radhika paired me with Ruchira Hoon Phillip I was delighted as I was paired with someone I admired. Ruchira blogs at
 Cookaroo
 and she is amazing. If cooking is a passion then Ruchira is passion
personified!
If you don’t believe me just
check her recent posts where she has made a Flowerpot Cake, complete with the
fondant flowers. The amount of patience she has to make these beautiful flowers
and not to mention the research and the preparations (for one I hate the
collecting of all the ingredients especially when I have to pick up things from
two different parts of the city, thank Goa Panaji is a small place, but I still
hate it). Then she has these Nutella Cake, brownies. These are just few
examples there are many more. Do go through her place.
As I went through the blog I
remembered a delicious mousse that I had seen and wanted to make for some time
now but kept postponing. 
What better time than now
and what better than chocolate.
Ruchira’s recipe serves 3 so
I doubled her recipe.
I started by measuring out
double the semi sweet chocolate, as the Supermarket has run out of my brand of
Dark Chocolate and then opened the new packet of white chocolate.
 Can you imagine my shock to see no white
chocolate inside?
 Then I read the cover and saw that it was milk
compound and I assumed that white chocolate and milk compound is same. How I
can make the same mistake again and again I do not know but there is some
wiring problem in my brains I am sure.
Then I consoled myself as
younger kid and I do not enjoy white chocolate that’s fine. Will have a shade
darker mousse it will not black and white mousse but brown and light brown
mousse.
Then as I was whipping the cream my elder
daughter, Apeksha requested me not to make it just chocolate layers but to add
a layer or whipped cream. So I ended up with 9 servings of mousse. 3 small and
6 big, small for the dieters and rest for us to hell with diet(ers).
Like most sweets in my house
I expected there will not be many takers therein lay my mistake. Apparently the
mousse was better than the local bakery; (“much much better” were the exact
words! That is high praise from my 18 year old) and the mousse was much
appreciated.
I am glad I took the
pictures when I did for if I waited to setup my stage alias washing machine for
my pictures …  I would have just post the
recipe sans the pictures… for the pictures had to be taken today and by the
time I came back from work there were empty glasses to greet me.  
For the original Black and
White Mousse please click here.

Since I have managed to change the whole black and white to brown and tan I will dare not call this Mousse anything other than 
Mousse 
Serves 6

Ingredients:

For the Dark Chocolate Mousse

140 grams chocolate chopped
200 ml whipping cream
2 egg whites
2 tblsp Irish coffee liqueur (optional) 

For the Light Brown Chocolate-Coffee
Mousse

140 grams white chocolate chopped
200 ml whipping cream
2 egg whites
2 tsp coffee + 2 tsp water to make the decoction
1 tblsp   Irish coffee liqueur (optional)

Garnish

The whipped cream 
Chocolate shards
Cocoa powder

Method:

For the Dark Chocolate
Mousse:

1.   
 Melt the dark
chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts
set aside.
2.   
 Whip the cream
into soft peaks and fold into the chocolate. Add the liqueur to it if using.
3.   
 Whisk the egg
white until it makes firm peaks and add to the chocolate mixture.
4.   
Cover and let it set in the refrigerator for 30
minutes.

For The Light Brown Chocolate
and Coffee Mousse:

1.   
 Melt the white
chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts
set aside.
2.   
 Whip the cream
into soft peaks and fold into the chocolate. Add the liqueur if using and
coffee decoction to it.
3.   
 Whisk the egg
white until it makes firm peaks and add to the chocolate mixture.
4.   
 Let it set in
the refrigerator for 30 minutes.

To assemble:

1.   
Spoon the darker chocolate first as it is heavier (I
did not know this Thanks Ruchira). After filling it to the desired height
gently bang the glass against the kitchen platform to get rid of any air
bubbles, better still to stop your help who is enjoying herself and giggling
away each time she is knocking the glass against  the platform try knocking against your palms.
(Next time Archana do it when the kid is out atleast you will be saner).
2.   
 The lighter chocolate
mousse will always be lighter than the dark chocolate, because of the high
cocoa butter content – so lay it on top.
3.   
Finally add the whipped cream. As I had no more
patience it was just spooned in all the thoughts of piping it went out of the
door.
4.   
 Top with some
cocoa powder or chocolate shavings.
5.   
 Let it set for
2 hours minimum.
Thanks Ridhika
inspite of all my usual complaints I enjoyed making this delicious Mousse. As I
said the high praise I got from my daughter Apeksha had me soaring in the skies!!
Thanks Ruchira I definitely enjoy your posts and it was a pleasure!
Linking this to Blog Hop Wednesday
Blog Hop

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