Chocolate cream with a crunch, irish coffee mousse

A recipe from cooking-ez.com
March 11th 2011253 K 14.1
Chocolate cream with a crunch, irish coffee mousse
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For 6 people, you will need:

Times:

PreparationCookingStart to finish
50 min.15 min.60 min.

Step by step recipe

1In 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.
Chocolate cream with a crunch, irish coffee mousse : etape 25
2Meanwhile, 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.
Chocolate cream with a crunch, irish coffee mousse : etape 25
3In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.Chocolate cream with a crunch, irish coffee mousse : etape 25
4Pour hot milk onto mix while stirring.Chocolate cream with a crunch, irish coffee mousse : etape 25
5Clean pan, and pour mix back in through a strainer.Chocolate cream with a crunch, irish coffee mousse : etape 25
6Put pan on medium heat and cook as for custard (crème anglaise).Chocolate cream with a crunch, irish coffee mousse : etape 25
7As soon as it's cooked, add chocolate.Chocolate cream with a crunch, irish coffee mousse : etape 25
8Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).

Cover and leave to cool.
Chocolate cream with a crunch, irish coffee mousse : etape 25
9Cut 50 g Candied grapefruit peel into very small pieces.Chocolate cream with a crunch, irish coffee mousse : etape 25
10Prepare 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.Chocolate cream with a crunch, irish coffee mousse : etape 25
11A short time before serving, prepare small pots: half fill with chocolate cream.

Add a layer of nuts and candied peel.
Chocolate cream with a crunch, irish coffee mousse : etape 25
12Fill almost to the top with chocolate cream.Chocolate cream with a crunch, irish coffee mousse : etape 25
13And top with a layer of Irish coffee mousse.Chocolate cream with a crunch, irish coffee mousse : etape 25
14Serve without waiting, otherwise nuts and grapefruit peel will lose their crunch.

Add a stip of candied grapefruit peel, and for example finger biscuits.
Chocolate cream with a crunch, irish coffee mousse : etape 25

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...
View this recipe : https://cooking-ez.com/desserts/recipe-chocolate-cream-crunch-irish-coffeemousse.php
October 12th 2024.
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