| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 3 1/2 |
oz |
Dark chocolate |
| 1/4 |
c |
Strong coffee |
| 1 |
|
Egg yolk; beaten |
| 3 1/2 |
|
Floz cream; lightly whipped |
| 3 1/2 |
oz |
Milk chocolate |
| 1 |
ds |
Rum |
| 3 1/2 |
|
Floz cream; lightly whipped |
| 3 1/2 |
oz |
White chocolate |
| 1 |
|
Floz water |
| 1/2 |
|
Sachet gelatine |
| 3 1/2 |
|
Floz whipped cream |
| 2 |
oz |
Raspberries |
| 1/2 |
tb |
Icing sugar |
|
|
Water |
INSTRUCTIONS
DARK CHOCOLATE MOUSSE
MILK CHOCOLATE MOUSSE
WHITE CHOCOLATE MOUSSE
RASPBERRY COULIS
Dark chocolate mousse: Melt the chocolate, stir in the beaten egg yolks but
do not over mix. Add the cream slowly.
Milk chocolate mousse: Melt the chocolate and add a dash of rum. Mix in the
lightly whipped cream.
White chocolate mousse: Melt the chocolate. Heat the water, sprinkle some
gelatine crystals into it and mix with a fork. If the crystals don't all
dissolve, heat the gelatine mix very gently and cool a little before adding
to the melted chocolate. Fold in the whipped cream.
Line a mould with clingfilm, pour in the milk chocolate mousse and mix,
then set in the fridge. Repeat with white chocolate mousse and then the
dark chocolate mousse. Slice and cut out heart shapes.
For the raspberry coulis, simmer the raspberries together with the icing
sugar and a little water for five minutes. Push through a nylon sieve ,
discard the pips and allow to cool. Use the puree as the coulis.
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