Chocolate mousse with cranberry coated with raw sugar - 11/25/10
This chocolate mousse recipe is from Alton Brown. Alton is the creator and host of the Food Network television show Good Eats. Alton brings and enthusiasm for the science of cooking with a humorous approach. This recipe is interesting because it does not call for eggs. Instead Alton is using gelatin.
The recipe is fine but I think it is best eaten the same day it is made and after chilling it for an hour or so. I served my mousse the next day and it was too cold so the mousse is harden. I let it sit at room temperature for a good 2 hours and the mousse soften and it was delicious. To make it the mousse festive I served it with whipped cream and topped it with fresh cranberry coated with raw can sugar.
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How good was it? For you to be the judge!
Preparation work..
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For the mousse 1 3/4 cups whipping cream 12 ounces good quality semi-sweet or dark chocolate 3 ounces strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin |
For the whipped cream 1 cup of whipped cream 1 tablespoon of sugar 1 teaspoon of rum
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In top of a double boiler, combine chocolate, coffee, rum and butter. Melt over barely simmering water. |
Stirring constantly and remove from heat Cool once the chocolate is melted. Stirring occasionally and let the temperature of the chocolate to be just above body temperature |
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Pour 1 1/2 cups (keep 1/4 for later use) whipping cream and beat until medium peaks. |
Pour remaining 1/4 cup whipping cream into a cup and sprinkle in the gelatin. Allow gelatin to bloom for 10 minutes. |
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Then carefully heat by swirling the over a low gas flame or candle. Do not boil or gelatin will be damaged. |
Stir mixture into the cooled chocolate. |
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Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. |
There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Refrigerate the mousse for about 1 hour and serve. |
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while the mousse is chilling. Whip the heavy cream, with sugar and rum to soft peak. |
Piping the whipped cream on top of the mousse. Keep in the fridge until ready to serve. |
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Combine 1 cup granulated sugar with one cup water in a small pan and bring it to boil. Stirring until the sugar is dissolve. Remove from heat and pour over cranberry. |
Cover and let is steep for 4 hours.
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After the 4 hours, drain the cranberry and place them on a plate. Sprinkle the sugar all over the cranberry.
Let it dry at room temperature for about 1 hour.
Filed as: Chocolate
