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).
60 min.
Easy
5.90 €
6 people
12 IngredientsLast modified on: March 11th 2011
For 6 people, you will need:
- 1
200 g dark chocolate - 2
250 ml whole milk - 3
250 ml cream - 4
½ vanilla pod - 5
3 egg yolks - 6
50 g caster sugar - 7
50 g candied grapefruit peel - 8
50 ml sugar syrup - 9
50 ml cold coffee - 10 125 ml liquid cream
- 11
25 ml whisky - 12
100 g caramelised walnuts - Total weight: 1,215 grams
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Bring to the boil. Remove from heat, cover and leave to stand about 10 minutes.
Stage 2 - ⌛ 5 min.
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.
The aim is to get chocolate pieces as small as possible so that they melt quickly in hot milk.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 2 min.
Pour hot milk onto mix while stirring.
Stage 5 - ⌛ 3 min.
Clean pan, and pour mix back in through a strainer.
Stage 6 - ⌛ 7 min.
Put pan on medium heat and cook as for custard (crème anglaise).
Stage 7 - ⌛ 2 min.
As soon as it's cooked, add chocolate.
Stage 8 - ⌛ 2 min.
Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).
Cover and leave to cool.
Cover and leave to cool.
Stage 9 - ⌛ 5 min.
Cut 50 g candied grapefruit peel into very small pieces.
Stage 10 - ⌛ 10 min.
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.
Stage 11 - ⌛ 5 min.
A short time before serving, prepare small pots: half fill with chocolate cream.
Add a layer of nuts and candied peel.
Add a layer of nuts and candied peel.
Stage 12 - ⌛ 5 min.
Fill almost to the top with chocolate cream.
Stage 13 - ⌛ 5 min.
And top with a layer of Irish coffee mousse.
Stage 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.
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...
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...
Keeping: Several days in the fridge, covered by a plastic film.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 1,010 RDI=100 % | 250 RDI=40 % | 5,500 RDI=280 % | 23,040 RDI: 280 % |
| Per 100 g | 4 RDI=2 % | 80 RDI=8 % | 20 RDI=3 % | 450 RDI=20 % | 1,900 RDI: 20 % |
| Per person | 9 RDI=4 % | 170 RDI=20 % | 40 RDI=6 % | 920 RDI=50 % | 3,840 RDI: 50 % |
How much will it cost?
- For 6 people : 5.90 €
- Per person : 1.00 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Elsa's Comtoise galette, Celeriac and parsley soup, Smoky potato and potimarron gratin, Auvergne gratin, Celery purée, ... See them all 69
Dark chocolate
Like these other recipes: Paris flan filling, Half-cooked chocolate cake with raspberry coulis, Viennese Shortbread, Leopard cake, Flaky brownie brioche, ... See them all 40
Liquid cream
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