Ingredients
- Eggs
- Cornflour
- Castor sugar
- Milk
- Water
- Vanilla extract
- Whipping cream
- Dark chocolate
- Gelatin
Steps to prepare
- An hour before preparing the chocolate mousse, pour the chilled whipping cream in a large bowl and place the bowl in the fridge. Place the beaters in the fridge.
- Soak the agar agar flakes in 1/4 cup water for at least 20 mts in hot water. (If using gelatin, sprinkle 3 tbsps of cold water over the gelatin and allow to bloom, approx 10 mts)
- In a medium sized vessel, bring a cup of water to a simmer. In another medium stainless steel bowl (or heat-proof bowl), put the chopped chocolate and place the bowl over the vessel of gently simmering water such that the bowl does not touch the water. Stir the chocolate mixture until melted and smooth. Remove the bowl and keep aside to cool.
- In a vessel, pour the milk and heat till it reaches almost boiling point. Turn off flame. Allow to cool down to a litte warmer than room temperature.
- Separate the eggs. In a heat proof bowl, place egg yolks (yellow part), cornflour, castor sugar and vanilla extract and whisk till well combined.
- Heat a pan with 2 cups of water and place the heat proof bowl with the egg yolk mixture over it. Slowly pour the luke warm milk into the egg yolk mixture while constantly whisking. It will thicken and begin to coat the back of the spoon. Remove the bowl from the simmering water and keep aside.
- Place the soaked agar agar (or bloomed gelatin if you are using it) over the vessel of simmering water and stir until combined. The agar agar will melt and becomes a clear mixture with no lumps. Turn off flame.
- Pour the agar agar mixture into the custard mixture and mix. Allow to cool.
- Now whip the cream until it holds shape and forms soft peaks. Fold this whipped cream with a long stainless steel spoon into the cooled custard.
- Next fold the melted chocolate into the custard mixture.
- Whip egg whites till soft peaks. Fold one third of the whipped egg whites into the chocolate custard mixture in a gentle motion. The gentle folding will retain the air make the mousse light. Then fold the remaining whipped egg whites into the custard mixture gently but thoroughly.
- Divide the mixture into individual serving bowls or glasses and cover with clingfilm. Chill for at least 3 hours or until set.
- At the time of serving, pipe whipped cream and garnish with grated chocolate.
Tips
- If using agar agar sheets, place hot water for at least 20-30 mts.
- If using gelatin, place it in cold water to bloom for 10 mts.
- Use good quality dark chocolate for best results.
Share or Recomend to your friends through Blogger FB Twitter Google+ or Email shown in below
