Dark Chocolate Mousse - a Chocolate Lovers Heaven!

If you are a regular visitor of my blog, you would have noticed a chocolate mousse before. It is almost the same recipe, but I slightly modified the ingredients and changed the method of preparation to an easier one. Took some better pics than the previous one and so thought of reposting it. I made this again quite a long back and thought will repost again replacing the old post. It was one of the desserts that I perfected over time. Chocolate mousse is one luxurious dessert of a kind. I first time had chocolate mousse during my college days and loved it. But when I made it at home, I just realized how easy it was to prepare at home and we can even give better flavourings as well. This is a simple and an elegant desert and something that feels real light. There are eggless versions of mousse around, but mine contains raw eggs. Don’t be put off by that. You wont even know that there are eggs in it because it doesn’t give any feel or taste of egg. You won’t even know there are eggs in it until somebody tells you it has! And the chocolate flavour is so strong that it will contradict any egg-y affair. Since the main ingredient calls for chocolate, use the best chocolate you can get hold off.

As you can see, this dessert is a simple one, but if you don’t do it properly, it can affect the texture intensively. Whipping of egg whites is one important factor. When you whip egg whites, you must make sure that the bowl you use for whipping the eggs is grease-free and is squeaky clean. All these will affect the volume of the whipped egg whites. Also make sure that there is no yolk in the egg whites when you separate them. If there is even a teeny bit of yolk in the whites, you can’t whip the whites properly. In this recipe, egg whites are whipped into soft peaks; that is when you lift up the egg whisker after whipping, you should get a wobbly peak at the end of the whisk rather than stiff peaks; something like froth that you get when you shampoo your hair:)(Don’t know if that’s a good example though). This mousse can also be made with milk chocolate, but make sure you reduce the amount of sugar because the chocolate would be sweet already unlike the bittersweet ones.

Other flavours you may try: You may add 1 Tbsp orange rind while scalding the cream to give a subtle orange flavour. I have never tried this, Just because I make all these kind of simple desserts in a jiffy and in hurry and nothing comes in mind at the time. Only when the pudding sets, I would think, Oh! I should have added that and this and so on. But this is one that I am looking forward to try, since orange and chocolate is a heavenly combination. You can also try adding 1 teaspoon of coffee or espresso granules to the hot cream and mix it to give another lovely intense coffee flavour to the mousse.

Before I get in to the recipe, if you are a fan of Malabari cuisine and you are in Toronto, Canada, there is a Malabar restaurant situated in the heart of Toronto, which is one and the only one Malabar restaurant there. You can treat yourself and your loved ones with rich and yummy Malabari food. They also condust an yearly Malabar Food festival where they display an array of Malabar delicasies. Details of their restaurant and more can be found at its homepage Maroli and their blog.

This post goes for 'Thanda Mela' Thanda Mela Event hosted by Srivalli of Cooking 4 all Seasons.

Dark Chocolate mousse:

Serves 6

Ingredients:

150 gm Dark chocolate (72% cocoa)

150 mls double cream

1/3 cup sugar (Taste and add more or less as required)

2 – 3 large eggs, separated (I sometimes add 2 and sometimes 3.)

Preparation:

1. Heat cream in a bowl until scalding point, i.e. until you start seeing the bubbles appearing on surface, but not boil.(I heated it in the microwave)

2. While the cream is being heated, cut the chocolate into small pieces. When the creamhas reached scalding point, add the chocolate pieces. Let it stand for couple of minutes. Stir well until all the chocolate pieces have melted and the mixture is smooth. If at all chocolate din’t melt completely, place the chocolate and cream mixture on a double boiler and heat till all the lumps have melted completely. Alternately you can heat the cream along with the chocoltae in the double boiler or even microwave. If your are doing this way make sure you keep stirring in between and make sure not to burn the chocolate bits.

3. Add sugar and stir well with a spoon until you get a thick glossy mixture.

4. While still warm (but not hot), add the egg yolks and stir well until combined. Keep it aside.

5. In a clean and spotless dish, whip up the egg whites until soft peaks.

6. Add little of the whipped egg whites to the chocolate mixture and fold gently to loosen the mixture.

7. Add the rest of egg whites and gently fold without knocking out the air. (Folding slowly is very important because if you mix it thoroughly, you will knock out all the bubbles in the mousse and ends up in a chocolate cream rather than airy mousse.)

8. Serve in a small individual ramekins or dessert bowls and cover with cling film, if you don’t like the thick film forming on top.

8. For serving: You can whip up some cream and spoon on the mousse and sprinkle cocoa, or add some chocolate shavings sprinkled with icing sugar. Here I stewed few strawberries with some sugar and little corn flour and sprinkled icing sugar.

Orangey Palmiers and a Note of Thanks!

Palmiers or elephant ears are crunchy and flaky French pastries. These are made of simple readymade puff pastry sheets, rolled and sprinkled with sugar and then baked after slicing them to required thickness of your choice.These are just a breeze to make and tastes simply yum. As you see, it requires just 2-3 ingredients and varies what you like to flavour it with, savoury or sweet. Recently these heart shaped cookies were cooking on few blogs when I kept an eye on it just because of its simplicity. I made an unusual twist by adding the orange rind which gave it a zesty boost. You may simply make the original version by omitting the zest and using just plain sugar. The savory ones would make a lovely appetiser for large parties since it is so easy to make and will taste good.

Other variation that you may try instead of orange zest and sugar (I haven’t tried yet though):

1. Substituting orange zest by equal amount of lemon zest.

2. Sprinkling a bit if cinnamon instead of orange zest to get a lovely cinnamon flavour

3. Sprinkling cocoa along with sugar.

4. Sprinkling 3- 4 tbsp of grated parmesan to make a savory version.

5. Sprinkling ground nuts of your choice and sugar - (This sounds quite yummy.)

6. Spreading a thin layer of nutella.

7. A light spread of pesto..etc..

I came across some of the above on many sites, so you may try your versions or leaving it simply plain, just by adding sugar alone.

Here, I have used unrolled puff pastry which you need to roll. You can use the ready rolled pastry which makes the job even more easier, i.e you don’t have to roll the pastry if you are using the ready rolled ones and you can follow the same method given here.

Ingredients:

1 block of unrolled puff pastry (375g); (I used Jus-rol Puff pastry)

4 Tbsp granulated sugar + 2 ½ Tbsp for coating

2 tbsp finely grates zest of orange (A large orange’s rind)

Preparation:

1. Thaw the puff pastry block as per the packet instruction. But make sure that the pastry is cold when you roll it; for the ease of rolling, without the pastry sticking to the rolling pin. (Mine was not really cold so i had a bit of trouble rolling the pastry.)

2. On a clean work top, sprinkle 2 tbsp of sugar. Place the block of puff pastry on the sugar. Start rolling the pastry until you get a large rectangle.

3. Sprinkle another 2 tbsp of sugar all over and rub with hand to uniformly distribute it. Sprinkle the orange rind all over.

4. Now, make a marker on the centre of the rolled pastry. A light depression with your finger or a knife will do. Start rolling the pastry from the longer side until it reaches the centre of the pastry, where you have marked it. Roll the other longer side in the same manner until it reaches the centre of the pastry where it meets the other rolled end. When both rolled ends are next to each other, bring the one rolled side over the other. (See the pictorial representation). Press gently to stick the rolls together.

5. Cut the pastry into ¾ inch pieces and chill if for ½ an hour in the refrigerator. You will get about 20 – 24 pieces. Dip each sliced pastry in sugar (It will need around 2 ½ Tbs of sugar for coating.) until it is completely coated in sugar and place the sugar coated pastry on a cookie sheet lined with grease-proof paper, cut side facing down.

6. Preheat the oven to 180 degrees Celsius. Bake it in the centre of oven for about 15 minutes until the bottom part is golden brown. Flip all the palmiers with a spatula, bake for another 5-7 minutes until golden. serve with tea.

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The note of thanks that I mentioned in the title was thanking my dearest friend Shabna, lovingly known as Shabbu. She also hails from the malabar region and She is one of the gifted freinds that I received through blogging. Shabbu is my regular reader, one of my strong inspirations and a sisterly friend. Shabbu is a non-blogger but She regularly tries my recipes, gives me feedback and sends me the pictures after she makes them. I have to apologize, she had sent me these pictures very long back and its a shame that it took me so long to post it up here. There were times when I just thought of dropping blogging and it was shabbu who kept encouraging me to keep going. Thank you shabbu and Sorry it took me so long to post your pics. Here are few of the foods she prepared from my blog:

Aromatic Rice Pulao :

 Chemmeen Muringavaal Curry (King Prawns and Drumstick in thick coconut gravy)

Malabar Chemmeen Biriyani (Malabar Prawn Biriyani)

Malabar Fish Biriyani

Meen Pathiri

Kumbalanga Curry (Pumkin curry)

Malabar Chicken curry

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Plantains

Plantains……heard that they are the cousins of banana…..I partly agree with that cause they look almost the same. But when they come to taste and cooking methods, they are entirely different. Plantains are quite larger in size and the skin is even more yellow than the banana. And the flesh is yellow too. You can see few sliced plantains on top of the plantain cake. It doesn’t have the lovely aroma of our banana but has its own distinct smell. I thought of blogging about plantains because I feel that it is not common in Britain and I just want the readers of this blog to familiarize the readers with this amazing fruit. Many of them call plantain as banana but it is NOT.

Back in India (my home town) and in UAE (grew-up here) plantains are always readily available everywhere and my mom used to make some or the other snack out of it for evening tea or even morning breakfast. Here in my locality, plantains are only found in Asian stores and Greek/Turkish stores and the mega stores don’t sell them at all. What initiated me to blog about plantains is the Turkish grocer near our home. Whenever I go to the Turkish shops they always had very ripe plantains where the skin goes black and they always throw them out thinking that they are spoiled. A couple of times when I went there to get plantains, to my surprise, they asked me, “what do you do with these things?”. I told them they can be used to prepare lot of things. Then he asked me “Do they taste good?” I find those questions very funny and always bring a smile on my face when I think of it. Apart from that, what really triggered me to blog about plantains was the cooking competition program called Celebrity MasterChef program on the UKTVFOOD Channel. This is a program where the competitors pass through several test rounds to win the Celebrity Master Chef title. One of the rounds was to identify different kinds of foods provided to them. And there was this plantain. Among the four contestants in that round, two of them couldn’t answer that it was plantain. They told it was banana which really shocked me. Plantains are not bananas.

I think plantain is a very versatile fruit. It can be prepared into many delicacies and savouries at different stages throughout their life from raw till they are very ripe. Plantains are always available in our home and we always had something made from plantains. When plantains are raw and the skin is green, it can be used to prepare the famous ‘plantain chips’ which is seasoned with little turmeric and salt and fried in oil. They are really famous for their crunchiness and a different flavour. Plantain chips from Calicut were the ones we always bought on the way to UAE. That was the all time favourite. It can be used in curries and stir fries. In its raw form, it is also sun-dried and then powdered to make the best weaning food for babies without any additives. When it turns medium ripe, or to say when it just starts ripening, skin turns yellow but still the greens are visible near the stalks, then it is time to prepare another famous dish, Another all time favourite-‘kaayada’ or ‘Unnakkaya’. When it gets really ripe, u can also sauté them in clarified butter or ghee and sprinkle with sugar for that extra sweetness, or steam cook them with skin on etc. When it really ripens and the skin goes to almost black, bake them or make halwas. You can find the recipe for few plantains in my blog itself.