Serves: 5
Ingredients
·
4 large eggs-
separated
·
1 tblsp coffee
·
¼th cup of water
·
¾ th cup of
sugar
·
170 grams of
cooking Chocolate (Morde)- Chopped
·
1 litre of
boiling water
·
110 grams of
unsalted butter
·
Pinch of salt
·
1 tsp of cream
of tartar (optional)- This is used for making egg whites stable and smooth in
texture
Method
-Using a whisk beat the egg yolks rigorously for 5
mins or until it turns pale colour or lemony colour and thickened a little
-Make strong coffee by whisking coffee and ¼ th cup
of water, add sugar and melt in on medium heat, whisking continuously and let
it come to a boil
-Whisk the egg yolks again a little and beat in the
coffee syrup in a slow stream and keep whisking (This is done to cook the egg
yolks)
-Melt the chopped chocolate on a double boiler (this
is the safest method to melt chocolate. Double boiler method- Take a small pan
and pour 500 ml of boiling water and put in back on medium heat, place a bigger
bowl and place the chocolate in this bowl, with the heat of the boiling water
chocolate melts swiftly)
-Again, take the egg yolk - coffee mixture, put it in
on a double boiler on high heat and whisk the mixture continuously for 15 mins
or until the mixture thicken to a mayonnaise consistency (To check whether its
cooked- dip your finger in the mixture and if it feels really hot on your
finger-not burning hot then its cooked)
- Now take an electric beater, beat the egg yolk mix
in order to cool it down completely- do it for 5 mins or until it turns pale –
ribbony texture
-Now beat the melted chocolate with a whisk to make
it smooth and add butter and whisk it until incorporated
-Now pour the chocolate in the egg yolk mix and fold
it with a spatula in the cut-in-the-centre-and-fold motion
-Beat the egg whites add salt and cream of tartar –
beat this until egg whites are stiff and foamy
-Now take the egg yolk bowl, take a little egg white
mix and fold it with a spatula until incorporated, then add the remaining egg
whites and using the cut-in-the-centre-and-fold motion fold in the egg whites
very delicately. Be careful not to fold, you need to keep the mixture airy and
fluffy
-Now pour the mousse in 5 glasses of your choice and
let it chill in the refrigerator for 2 hours before serving and serve chilled!!
Happy Baking!!
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