Sunday, May 15, 2011

Kitchen Chemistry: Chocolate Mousse Possibilities

So, the chocolate mousse in my previous post, it's incredibly good just by itself or with a little whipcream and some berries. But I actually discovered something completely by accident. If you're very careful...or not exactly paying attention, your chocolate gets a bit too cold and a bit too thick. Which is what happened to me in the kitchens the other day. Now you could just start over, melt it down and re-whip. OR you could look at it and think, huh, I need an ice cream scoop here. Which is what I did.

Chocolate Mousse with Deviled Strawberries and Cinnamon

Follow the recipe and directions for the previous post on chocolate mousse, don't stop when it's thick but pour-able go just a little bit further, then allow it to sit off the ice for about five minutes. You should end up with a mousse that looks something like ice cream.
Use an ice cream scoop of your desired size to scoop up balls of the mousse for plating. They'll hold their shape, no worries about that.
Wash hull and halve your strawberries. Make sure you pat them dry.
For the filling: (enough for 1/2 pint of berries)
1/4 cup of 35% cream
1/4 cup of mascarpone cheese
1 Tbsp powdered sugar
1/4 tsp vanilla extract
-Whip the cream to firm peaks. Add the cheese, vanilla and the sugar and whip to incorporate.
-Use a piping bag to pipe the cream into the strawberries.

Garnish with Cinnamon and toasted coconut or nuts for a bit of crunch.

This dessert can be prepared up to 4hrs in advance if kept in the fridge. If you don't pipe the filling for the strawberries, you can prepare it a day in advance if you like then just pipe the strawberries for serving.

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