Mousse au Chocolat

mousse au chocolat

Many of you know I’m in cooking school right now. Cooking has always been my passion and I had to do something about that, I wanted to know more, I needed to know why. In cooking school we get general theoretical classes and also praxis. In cooking class I got the assignment of making mousse au Chocolat. Never done it before, I somehow thought that it was difficult and never dared.

After a lot of research I found out that there are mainly 3 kinds. With Cream and Egg White, With Cream and Egg Yolk, just with egg (white and yolk). Of course I tried all of them and since I’m a fan of the pure strong taste of chocolate, choosing wich one was my favourite was easy, just with egg, the ones with cream dilute the taste of chocolate wich makes a much lighter version.

Another thing I found out by trying out all those recipes is that the quality of the cuverture is the most important thing of all. The first cuverture I bought was the one I find in my nearest supermarket, big fail! the consistence of the mousse was perfect, but the taste… don’t get me started on the taste… So I asked at the restaurant where I’m doing the internship, and they let me use some Valrhona cuverture. I think I never had chocolate as good as that one. At school I used Callebaut wich is also a very good one, but in my opinion, not as good as Valrhona. So if you are planing on doing mousse any time soon, try to get your hands on some Valrhona or Callebaut cuverture.

So making a resume of whats important when making a chocolate mousse:

  • a high % of cocoa butter in your chocolate cuverture stabilizes your mousse when it cools down
  • if you are thinking of using cream, the more fat the better (36% fat would be ideal)
  • Your eggs have to be fresh or use pasteurized, since you are not cooking them
  • it’s better if you don’t beat your egg whites and/or cream to its peak, if so, they would not mix as well with your cuverture.

Ingredients

  • 200 gr chocolate cuverture 70%
  • 2 cl cognac (Grand Marnier)
  • 6 egg yolks
  • 6 egg whites
  • a pinch of salt

Preparation

Set a bowl over a pot of hot water, melt the chocolate, stirring every once in a while, be careful it goes quite fast. Remove from the heat and continue stirring with a spatula to temper the chocolate. In a bowl beat the egg yolks until smooth, if you want to put some sugar, now would be the time, I didn’t use any. Add the egg yolks and the cognac to the tempered chocolate until fully incorporated.

In a clean bowl, free of fat, beat the egg whites with a pinch of salt (make sure there’s no rests of egg yolk in there) until soft peaks start to form.

Fold one-third of the egg whites into the chocolate mixture until no white speaks appear, and then the rest, but don’t overdo it if not the mousse would lose volume. Refrigerate for at least 4 hours until firm.

*You can keep it refrigerated up to 4 days.

(as you can appreciate in the pictures I still have to train a lot my quenelles :/ )

mousse au chocolat

Read you soon!

H.

 

 

Birthday Preparations #3 – The Food

milkshake_cupcakes

The Food i wanted to keep simple because I didn’t want to spend 3 days in the kitchen preparing things. The theme was clear, a Diner, so the food? easy peasy… Diner food! Hamburger and Hot dog bar, Coleslaw, Tomato Soup, Milkshake looking Cupcakes and well that’s enough xD

I always have to keep in mind that many of my friends are vegetarian, so I try always to make 50% vegetarian 50% non-vegetarian food so they get also something to eat and don’t leave the party early because they are hungry. Since the main dishes were hamburgers and hotdogs, the rest had to be vegetarian, that’s why I decided to cook a Tomato Soup, Coleslaw and a last-minute Penne-tomato pesto salat. Don’t have that many pictures, and they are also not that good, but I hope you get the idea!

dinerbuffet

burgerbar

popcorn

Keep posted for the next post #4 The Outfit!

Read you soon!

H. 

Easter Cupcakes

easter cupcakes

I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀

Ingredients for 12 cupcakes

for the chocolate mousse frosting

  • 2 eggs
  • 50 gr sugar
  • 500 gr cold heavy whipping cream, divided
  • 170 gr bittersweet chocolate

for the cake

  • 3 eggs
  • 200 gr flour
  • 180 gr sugar
  • 180 gr sunflower oil
  • 8 gr baking powder

for the decorations

  • white chocolate
  • Milka mini eggs *

Preparation

for the chocolate mousse frosting

Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

for the cake

Preheat oven to 180ºC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

to assemble the cupcakes

With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.

easter cupcakes

Hope you and your family enjoy them as much as we did last year 😀

Read you soon!

H.

Mascarpone Cream with Spekulatius and Raspberries

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I came up with the idea of doing this desert when I was working on the mascarpone cream popsicles recipe. I had some cream left (but no more biscuits) so I just filled 2 glasses with it and put some melted chocolate over them. The consistence of this cream makes it perfect for both states, frozen as an ice cream, or refrigerated as a mousse. Me and my flat mate ate them as a desert that day and since then I put my brain machine at work to make something different out of it. The Spekulatius with the caramel cinnamon taste work perfectly with the raspberries and the cream and give also the crunchy to the mixture of textures. Raspberries give the sour and freshness to it. I think I came up with kind of my perfect desert and I hope you’ll like it to 😀 

Ingredients for 10 servings

  • 200 gr Spekulatius biscuits
  • 250 gr Mascarpone cream cheese
  • 250 ml whipped cream 35% fat
  • 50 gr sugar
  • 3 egg yolks
  • 1 gelatine leaf
  • Raspberries

Preparation

Mix the whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.

When refrigerated, beat the mixture until fluffy. Fill your glasses with spekulatius biscuits crumble, and cover it with the mascarpone cream with the help of a pipe bag. Decorate with fresh raspberries.

That easy? yes! Enjoy!

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Read you soon!

H.

Cheese Mousse With Pears

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After a kinda chaotic month I have again something to show you. This time I have no big story to tell you about this dessert, just that I found this recipe in a Home Decoration magazine at my mum’s and thought that could be worthy of a post 😉

Since my favourite dessert EVER is cheesecake, everything that is cheesecake-like this recipe caught my eye like in seconds. It has a very soft taste and preparation time it’s around 35 minutes wich makes it perfect as a dessert for a dinner party at home.

Ingredients for 4 portions

For the pears

  • 2 pears
  • 120 gr sugar
  • 1 lime
  • a cinnamon stick

For the base

  • 40 gr biscuits
  • 20 gr butter

For the mousse

  • 200 gr quark cheese
  • 2 gelatine leafs
  • 60 gr sugar
  • 1 lime
  • 200 ml whipped cream

Preparation

Soak the gelatine in water. Drain and cook with the lime juice and sugar for some minutes. Mix with the quark cheese. Whip the cream and mix carefully with the rest. Pour the mixture into 4 moulds and freeze for 3 hours.

Peel and dice the pears. Cook t 6 minutes with 200 ml water, sugar, cinnamon stick, lime peel and juice.

Crush the biscuits and mix with softened butter. Use 3 TBs of the biscuit mix as base, remove the mousse from its mould and put it on the base. Decorate each mousse with the pear compote. Serve cold.

*You can also do a toffee sauce as decoration. Cook 100 gr of sugar stirring till brown. Add 100 ml of cream and stir till incorporated. Pour over the mousse and serve.

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Hope you liked it!

Read you soon!

H

Crema Catalana

4_cremacatalana 004 Kopie

Crema Catalana is a dish similar to Crème Brûlée. While they are very similar, the crema catalana is cooked on the stove instead of the oven, it also uses citrus peel (orange and lemon) and cinnamon to flavor the custard, never vanilla. This Catalan dessert is just made with milk, what makes it also lighter than its French equivalent. The way the sugar is burnt or caramelized it’s also different, using a small round hot iron.

I actually burnt the sugar with a burner and didn’t use the typical “cassoletes” but I didn’t have the whole equipment with me 😉

Ingredients for 12 portions

  • 1 l whole milk
  • 200 gr sugar, I used brown sugar
  • 8 egg yolks
  • 40 gr corn starch
  • 4 strips orange and lemon peel, and a cinnamon stick
  • extra sugar for burning

Preparation

Bring the milk, orange + lemon rinds and the cinnamon stick to a boil over low heat. Remove from the heat and let it cool down. Strain the milk mixture to remove the orange and peel strips and cinnamon stick.

Mix the egg yolks, the sugar and the corn starch until you obtain a thick creamy mixture. Pour slowly the milk into the egg mixture and stir to obtain a homogeneus mixture.

Place the mixture in a pan over medium low heat, and stir consistently until the cream thickens, do not let it boil. Directly pour into the small bowls or cassoletes. Chill for 24 hours or overnight.

When ready to serve sprinkle 1 tbs of the sugar over each cassoleta and burn. I did it with a burner which is the easiest way. Serve immediately. Do not burn the sugar before or it would melt.

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Hope you enjoy it!

Read you soon!

H.

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