This dessert is simple to make. It´s silky smooth with the right balance of bitter and sweet. It is served on a crunchy, nutty brownie-like base which gives contrast to the velvety smooth mousse. This recipe serves four.
*Recipe from Chalet´s Chef Jochen Kern´s recent Malaysia International Gourmet Festival menu.
Ingredients:
60g egg yolks
60g eggs (with whites this time)
188g dark chocolate
44g sugar
a pinch of instant coffee
16g gelatine powder
2.4 litres whipping cream
Method:
Whisk all the eggs and sugar until fluffy.
Melt the dark chocolate.
Melt the gelatine powder.
Whip the cream.
Add melted chocolate into the fluffy egg mix.
Fold in melted gelatine.
Next, fold in whipped cream. When all is well mixed, chill, then serve in little coffee cups or bowls.
How to melt the gelatine? Should use hot water? How much? TQ.
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To dissolve powdered gelatine, sprinkle it into a small bowl or cup containing 3 tablespoons of hot water, stirring constantly, then place the bowl into a container of boiling water and stir constantly until completely dissolved and transparent. NEVER boil the gelatine mixture.
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