INTRODUCTION
When you want to impress your dinner guests, chocolate mousse is perfect! You can make it ahead of time, you can dress it up and a little goes a long way. Awesome!
INGREDIENTS
Chocolate Mousse
4 Eggs
60 ml Castor Sugar
500 ml Cream
250 g Dark Chocolate (Finely Chopped)
5 ml Vanilla Extract
Almond Tuiles
1 Egg White
50 g Icing Sugar
50 g Butter (Melted)
50 g Almond Flour (Well Sifted)
2 ml Vanilla Extract
30 g Shaved Almonds
To Finish
150 ml Cream
15 ml Castor Sugar
2 ml Vanilla Extract
1 pinch Grated Chocolate
METHOD
Chocolate Mousse
1Place egg yolks, 30ml sugar and 180ml cream in a medium saucepan and mix well.
2Over a medium heat, cook the egg mixture until it is thick. Remove from the heat.
3Whisk in the finely chopped chocolate and vanilla extract.
4Cover with clingfilm over the surface of the custard and allow to cool.
5Whip the remaining cream and sugar until soft peak.
6Fold a third of the cream into the cooled custard and mix to loosen the custard.
7Fold the custard into the remaining cream.
8Divide mousse between six serving dishes, I used small glasses. Martini glasses also make a dramatic serving dish.
9Place in the fridge until serving.
Tuiles
11In a medium bowl, mix the butter, sugar and vanilla extract.
12Add the egg white and almond flour and mix well to a paste. Rest in the fridge until needed.
13Drop teaspoon amounts of batter onto a silicone mat or silicone paper and spread into a circular shape, getting the batter as thin as possible.
14Sprinkle with shaved almonds.
15Bake for 4 Minutes, until the tuile turns golden brown, you will have to watch them carefully. Start Timer: 4min
16Remove from the oven and quickly slide a pallet knife under the tuile and wrap around a wooden spoon or small rolling-pin to shape. Rest on a dish towel until firm. Repeat with remaining tuiles. You will have to work quickly.
17Repeat with the rest of the batter or until you have enough tuiles to serve.
Ingredients
Chocolate Mousse
4 Eggs
60 ml Castor Sugar
500 ml Cream
250 g Dark Chocolate (Finely Chopped)
5 ml Vanilla Extract
Almond Tuiles
1 Egg White
50 g Icing Sugar
50 g Butter (Melted)
50 g Almond Flour (Well Sifted)
2 ml Vanilla Extract
30 g Shaved Almonds
To Finish
150 ml Cream
15 ml Castor Sugar
2 ml Vanilla Extract
1 pinch Grated Chocolate
Directions
Chocolate Mousse
1Place egg yolks, 30ml sugar and 180ml cream in a medium saucepan and mix well.
2Over a medium heat, cook the egg mixture until it is thick. Remove from the heat.
3Whisk in the finely chopped chocolate and vanilla extract.
4Cover with clingfilm over the surface of the custard and allow to cool.
5Whip the remaining cream and sugar until soft peak.
6Fold a third of the cream into the cooled custard and mix to loosen the custard.
7Fold the custard into the remaining cream.
8Divide mousse between six serving dishes, I used small glasses. Martini glasses also make a dramatic serving dish.
9Place in the fridge until serving.
Tuiles
11In a medium bowl, mix the butter, sugar and vanilla extract.
12Add the egg white and almond flour and mix well to a paste. Rest in the fridge until needed.
13Drop teaspoon amounts of batter onto a silicone mat or silicone paper and spread into a circular shape, getting the batter as thin as possible.
14Sprinkle with shaved almonds.
15Bake for 4 Minutes, until the tuile turns golden brown, you will have to watch them carefully. Start Timer: 4min
16Remove from the oven and quickly slide a pallet knife under the tuile and wrap around a wooden spoon or small rolling-pin to shape. Rest on a dish towel until firm. Repeat with remaining tuiles. You will have to work quickly.
17Repeat with the rest of the batter or until you have enough tuiles to serve.
Chocolate Mousse with Almond Tuiles (Gluten-free)
