Je Mange. Donc, Je Suis.

Saturday 2 November 2013

Revamped Chocolate Mousse

"Live your truth. Express your love. 
Share your enthusiasm. 
Take action towards your dreams.
Walk your talk. 
Dance and sing to your music. 
Embrace your blessings. 
Make today worth remembering." 
--Steve Maraboli 
Bye-bye October...Time flies like the wink of an eye!
Hello November with my country's hottest political tension, resulted from a controversial amnesty bill proposed by 310 MPs (Pheu Thai Party)
since Halloween...and my revamped chocolate mousse, made y'day night as a break from following-up the aforesaid issue. 
There's a quote of Isak Dinesen (Karen Blixen), saying "The cure for anything is salt water -- tears, sweat, or the sea" [...] I can't agree more, but with dark chocolate a plus!
Making chocolate desserts is one of my top-5-listed therapy, and free of charge! ;)
When I feel blue, I go for chocolate...When I am happy, I have no hesitation in sharing my joy & happiness with chocolate (and friends with chocolate, of course!!!) My life would have been totally lost and meaningless if there were no chocolate on this planet! Now please skip my bla bla... and let's get to the chocolate point. :) 
I often make chocolate mousse with the same old recipe (without sugar added). However, this time I wanted to try an alternative way, using Italian Meringue (sugar syrup + white eggs) but without additional butter, inspired by Le Cordon Bleu's. I also substituted liqueur glasses with vintage espresso cups, to give my "Mousse au Chocolat" a "revamped" look with its strong colour contrast. hmmm :)
Declaration of love:
 A lovely "just because" treat for your sweetheart...
and you'll surely receive a big Love bonus!!! ;)
(for 4-6 espresso cups) 
125 g dark chocolate (70%), chopped
1 tablespoon sugar syrup
1 tablespoon brandy, vanilla rum, grand marnier, maraschino, kirsch, bailey's, ... or water
3 large eggs, separated
  • Melt the chocolate with liqueur of your choice or water (for children), in a glass bowl over a pan of boiling water. Stir until smooth. Remove from the heat. Leave to cool;
  • Beat in egg yolk one by one, using a wooden spoon until well amalgamated before adding the next;
  • Whisk the egg whites, manually or with electric mixer until stiff. Gradually pour in the syrup, whisking continuously until they become firm and glossy meringue;
  • Stir in one third of the meringue into the chocolate mixture using a spoon or spatula until completely blended, then lightly fold in the rest of the meringue;
  • Pour the mixture into 4-6 espresso cups and refrigerate overnight for better result: the chocolate mixture can settle and the flavour of your favourite liqueur has time to mature.
  • To give a stunning colour contrast, whipped cream, white chocolate drizzles or white chocolate curls are ideally used as decoration when serving. 


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