Tuesday, March 30, 2010

Black Forest Mousse

100 g dark good chocolate, melted
1 egg yolk
100 ml fresh cream, whip
5 g gelatine, dissolve by following the instructions on the packet
1 tbsp brandy (optional)
5 chocolate chip biscuits, finely crushed
pitted cherries or raspberries

Whipped cream
Ganache :
50 g dark chocolate
1 dl fresh cream
1 tbsp butter
2 tbsp cocoa powder

Chocolate spirals (or other garnish as you like)
Cherries or rasperries

1.Press crushed biscuits into the 4-5 rings.Cover evenly with berries.If they are bit too sour for your taste,sprinkle over some icing sugar.
2.Beat the egg yolk in double boiler until frothy and begins to thicken. Continue beating until the egg yolk is warm to the touch. Remove from the heat.
3.Pour prepared gelatine in as a thin steady stream,whisking all the time.
4.Pour in melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
5.Fold in whipped cream, blend well. Add brandy (if using), blend well.
6.Pour mousse into the rings, on crushed biscuit. Let it set and cool in refrigerator.
7.Prior to serving, carefully remove the rings and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).

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