Sunday, June 03, 2007

Chocolate mousse ice-cream or ice-cream mousse

I promise. This is the last of the remains of that block of 100% dark chocolate, after using it here and here. This is a mousse recipe found in the inside of the chocolate wrapper. I only made minor modifications by adding some vanilla almond shredded oats , as the topping for the chocolate mousse.


Ice-cream lookalike ?

Chocolate Mousse, modified from Ghirardelli
Ingredients:
-2 egg yolks
-1/4 cup cane sugar
-1 & 1/4 cup heavy whipping cream (will be used in 1/2 + 3/8 + 3/8 portions, see below)
-3oz Ghirardelli 100% caco unsweetned chocolate baking bars, chopped
-some vanilla almond shredded oats - I used Babara's Bakery shredded oats

Method:
1. Beat egg yolks in a small bowl on high speed till thick and lemon-colored. Gradually add sugar and beat continuously
2. Heat 1/2 cup cream in a saucepan (take care, do not boil)
3. Gradually stir half of the hot cream into egg yolk mixture, then combine back into hot cream (process called tempering)
4. Cook over low heat about 5mins, stirring till mixture is blended and thickens
5. Let cool 3-5mins, then add chocolate to mixture and stir till thick, about 5mins
6. Cover and refrigerate till chilled (at least 1 hr)
7. Beat remaining 3/4 cups cream in chilled bowl till stiff
8. Mix 3/8 cup cream into chocolate mixture till blended
9. Fold remaining cream gradually into chocolate mixture till well blended
10.Sprinkle some shredded oats on the bottom serving dish ( cups/dessert bows/container)
11.Spoon mixture into serving dish
12. Refrigerate at least 2 hrs

Looking for the candle on this mousse-like ice-cream or rather ice-cream-like mousse

This is a monthly mingle entry for What's for Lunch, Honey- Big Birthday Bang. Meeta, I hope you and your guests love what I made.

Other posts:
Mango dessert
Snow fungus, ginkgo and barley dessert
Spinach pesto scallops


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