Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
For 6 people, you will need:
- 200 g chocolate
- 250 ml whole milk
- 250 ml cream
- ½ vanilla pod
- 3 eggs yolk
- 50 g caster sugar
- 50 g Candied grapefruit peel
- 50 ml Sugar syrup
- 50 ml cold coffee
- 125 ml liquid cream
- 25 ml whisky
- 100 g Caramelised walnuts
Nutritional information:
Whole recipe
Calories
3598
180%
Proteins
51g
19%
Carbohydrates
265g
25%
Fats
252g
38%
Per 100 g
Calories
297
15%
Proteins
4g
2%
Carbohydrates
22g
2%
Fats
21g
3%
Per person
Calories
599
30%
Proteins
8g
3%
Carbohydrates
44g
4%
Fats
42g
6%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 47 min.
Cooking : 12 min.
Start to finish : 59 min.
Cooking : 12 min.
Start to finish : 59 min.
Preservation : Several days in the fridge, covered by a plastic film.
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Step by step recipe:
In a pan pour 250 ml whole milk, 250 ml cream and ½ vanilla pod. Bring to the boil. Remove from heat, cover and leave to stand about 10 minutes. |  |
Meanwhile, break 200 g chocolate, then with a large broad-bladed knife, chop roughly. The aim is to get chocolate pieces as small as possible so that they melt quickly in hot milk. |  |
 | |
Pour hot milk onto mix while stirring. |  |
Clean pan, and pour mix back in through a strainer. |  |
Put pan on medium heat and cook as for custard (crème anglaise). |  |
As soon as it's cooked, add chocolate. |  |
Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious). Cover and leave to cool. |  |
Cut 50 g Candied grapefruit peel into very small pieces. |  |
Prepare Irish coffee mousse: into a gourmet whip pour 50 ml Sugar syrup, 50 ml cold coffee, 125 ml liquid cream and 25 ml whisky. |  |
A short time before serving, prepare small pots: half fill with chocolate cream. Add a layer of nuts and candied peel. |  |
Fill almost to the top with chocolate cream. |  |
And top with a layer of Irish coffee mousse. |  |
Serve without waiting, otherwise nuts and grapefruit peel will lose their crunch. Add a stip of candied grapefruit peel, and for example finger biscuits. |  |
Remarks:
If you don't have a gourmet whisk, make a classic chantilly cream with double or whipping cream (not pouring cream) that you mix with coffee+whisky+syrup, and then whip as usual. You can also use a simple chantilly.You can replace Whisky by Bailey's, the mousse will be a bit less alcoholic.
If you will think that there are not enough photos of preparing mousse, you're right. I have forgot to take them when preparing recipe. I'll do it next time, I promise...
Source:
Home made, but this recipe is warmly dedicated to my friend Conor from Dublin, who taught me how to make Irish Coffee in AltaMira a long time ago.Last modified on: March 11th 2011
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Nota: Rollover photos with your mouse to see recipe title.
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Your comments or questions on this recipe:
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Oh my goodness J.H This recipe sounds heavenly:) I hope you don't mind but I just had to add the link to a post I did for Irish Coffee Day back in January. Delectable!
Comment #1 posted on may 1st 2009 at 14:06 by Louise.
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