Chocolate cream with a crunch, irish coffee mousse
A recipe from cooking-ez.com
245K 14.1 March 11th 2011
For 6 people, you will need:
|Preparation||Cooking||Start to finish|
|47 min.||12 min.||59 min.|
Step by step recipe
- 1: 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.
- 2: Meanwhile, break 200 g dark 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.
- 3: In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.
- 4: Pour hot milk onto mix while stirring.
- 5: Clean pan, and pour mix back in through a strainer.
- 6: Put pan on medium heat and cook as for custard (crème anglaise).
- 7: As soon as it's cooked, add chocolate.
- 8: Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).
Cover and leave to cool.
- 9: Cut 50 g Candied grapefruit peel into very small pieces.
- 10: 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.
You will note that cream volume = volume of syrup + whisky + coffee.
- 11: A short time before serving, prepare small pots: half fill with chocolate cream.
Add a layer of nuts and candied peel.
- 12: Fill almost to the top with chocolate cream.
- 13: And top with a layer of Irish coffee mousse.
- 14: Serve without waiting, otherwise nuts and grapefruit peel will lose their crunch.
Add a stip of candied grapefruit peel, and for example finger biscuits.
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...
December 8th 2023.