Mary Berrys Tuiles With Chocolate Mousse Recipes
MARY BERRY'S CHOCOLATE MOUSSE RECIPE
This chocolate mocha mousse is quick to make, rich in flavour with a light, silky texture. It's one of those treats that's loved by kids and adults alike.
Provided by Mary Berry
Categories Dessert
Yield Serves: 4
Number Of Ingredients 5
Steps:
- Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted, then remove the pan from the heat, stir, and leave the chocolate to cool slightly.
- Put the egg yolks and sugar in a medium heatproof bowl. Set the bowl over a pan of gently simmering water, as above. Whisk with an electric hand whisk on low speed for 4 minutes, or use a balloon whisk, which will take a little longer.
- When the mixture has become paler and thicker, remove the bowl from the heat and continue whisking for a further minute. Set aside to cool slightly, stirring occasionally so the mixture does not stiffen. If it does, stir in 1-2 teaspoons of the crème fraîche to slacken.
- Pour the cream into a medium mixing bowl and sprinkle over the coffee. Whip the cream to soft peaks and fold in the crème fraîche. Fold the cream mixture into the cooled dark chocolate, then fold in the egg yolk mixture. Make sure everything is well combined.
- Spoon into glasses and chill for 1 hour. Decorate with chocolate curls. To make chocolate curls, simply pull a vegetable peeler along the flat side of a chocolate bar. It works best if the chocolate is slightly warm. This chocolate mocha mousse recipe features in Mary Berry's Cookery Course.
Nutrition Facts : @context https
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- To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed.
- In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture.
- To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time.
- Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate.
- To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.
- Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste.
- Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles.
- Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.
- If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften.
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