Valentine Chocolate Mousse | Valentine's Special | FoodFood

Chocolate Mousse - an elegant, smooth, airy and chocolaty dessert. Chocolate desserts are as satisfying as a delightfully light and fluffy classic.


VALENTINE CHOCOLATE MOUSSE

Ingredients

1 cup chopped white chocolate
6-8 digestive biscuits
2-3 tablespoons melted butter
1 cup fresh cream
3 tablespoons cream cheese
1 vanilla pod
1½ cups whipped cream
1 teaspoon gelatin, bloomed
½ teaspoon edible red cochineal colour
4 white chocolate garnishes
2 strawberries, cut into wedges
4 blueberries
Fresh mint sprigs for garnishing

Method

1. Put broken biscuits in a zip lock bag and crush. Transfer in a bowl, add melted butter and mix well.
2. Line a plate with a parchment paper, place medium size ring moulds and put equal portion of biscuit crumb in each ring mould filling ¼ and level it out.
3. To prepare white chocolate ganache, heat cream in a non-stick pan. Add white chocolate and mix till it melts.
4. Put cream cheese in another bowl and whisk.
5. Slit the vanilla pod, scrape out extract, add to cream cheese and whisk. Add half of white chocolate ganache and whisk well.
6. Add whipped cream and fold well. Add bloomed gelatin and fold well.
7. Put the cream cheese mixture into individual silicon moulds, tap and level it out. Freeze for 4-5 hours.
8. Put remaining ganache in a microwave proof bowl and heat in the microwave for 30 seconds.
9. Place a rack on a plate and demould the mousse.
10. Add edible red cochineal colour to remaining ganache, mix and bring down to room temperature.
11. Pour the red ganache over the set mousse and let it set.
12. Demould the set biscuit crumb-butter roundels.
13. Place mini cake boards on a serving platter and place the biscuit crumb-butter roundels. Place one prepared mousse, white chocolate garnish, strawberry wedge, blueberry and a mint sprig on top of each roundel. Serve.


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