Sunday, February 20, 2011

Dark Hazelnut Chocolate and White Coconut Chocolate Mousse Duet

Creamy Rich FLUFF.. thats all I have to say about this dessert.

Chocolate Hazelnut Mousse

12 Oz Ritter Sport Dark Hazelnut Chocolate ( you can also use the lindt chocolate hazelnut block, it just doesn't have whole hazelnuts like the Ritter Sport)
4 egg yolks
1/2 white cup sugar
1 tsp Almond Essence
3 cups heavy whipping cream

White Coconut Chocolate Mousse

9 oz Lindt White chocolate coconut (1 1/2 blocks)
2 egg yolks
1/4 cup white sugar
1 1/2 cups heavy whipping cream

Make each mousse one at a time. Have your bowls ready to spoon it in. Start with your dark chocolate mousse.
Melt the chocolate over a double boiler setup
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size.
Whisk in the Almond Essence.

When the chocolate has melted, whisk it into the egg yolk mixture. It will thicken extremely quickly .. don't panic it will work out once you work in the cream.

In a medium bowl, whip the heavy cream to medium peaks.
Using 1/3of the cream really mix it into the chocolate egg mixture well getting out most lumps.
Then gently fold in half of the remaining cream.
Even more carefully fold in the last section of the cream into the chocolate mixture. until it is all incorporated
Transfer the mousse to individual serving dishes.
Repeat the process for the white chocolate mousse and pour on top of the dark chocolate.
This is great because you can make it the night before.
Cover and refrigerate for AT LEAST 2 hours.

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