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).
217,880 14/5 for 9 ratings
Last modified on: March 11th 2011
For 6 people, you will need:
- 1
200 g 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: 1,212 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 12 min. | 59 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
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.
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...
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,159 Kcal or 13,226 Kj | 42 gr | 249 gr | 215 gr |
| 158 % | 16 % | 24 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 261 Kcal or 1,093 Kj | 3 gr | 21 gr | 18 gr |
| 13 % | 1 % | 2 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 526 Kcal or 2,202 Kj | 7 gr | 42 gr | 36 gr |
| 26 % | 3 % | 4 % | 5 % |
How much will it cost?
- For 6 people : 4.91 £
- Per person : 0.82 £
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.More recipes?
This recipe uses (among others) | Cream: You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Mushroom velouté, Vol-au-vent, Nanou's tuna tart, Blanquette of veal, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Pistachio confectioner's custard, Pain perdu, Yeast-based flaky dough (for croissants), Potimarron and celeriac autumn soup, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate sauce, Flaky brownie brioche, Chocolate tart, Chocolate almond cookies, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Ham pasta bake, Toffee apple upside-down cake, Lemon creams, Lemon and lime cakes, ... All |
Other recipes you may also like
![[Flambéd bananas ]](/images/vignettes_150/12.jpg)
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.72,367 14/5 for 1 ratings 40 min.
![[Crème brulée]](/images/vignettes_150/13.jpg)
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...185,841 74.3/5 for 7 ratings 4 hours 38 min.
![[Soft fruits in sabayon]](/images/vignettes_150/19.jpg)
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.79,3813.9/5 for 18 ratings 46 min.
![[Tiramisu]](/images/vignettes_150/23.jpg)
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.109,9805/5 for 1 ratings 49 min.
![[Confectioner's custard (Crème pâtissière, or French pastry cream)]](/images/vignettes_150/45.jpg)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.271,538 303.8/5 for 37 ratings 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-12-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
Your 1 comments or questions on this recipe