Sunday, 20 March 2011

Gordon Ramsay's Chocolate Mousse

I saw this recipe from Gordon Ramsay in one of his books. It looked interesting because of the italian meringue and creme fraiche (good idea?!). It tastes good - it's a mixture of dense and light (there's no egg yolk or butter). It's so stable that you could put it in between cake layers (I think). You can substitute the creme fraiche for normal cream of course.



Chocolate Mousse
- Adapted and doctored from Gordon Ramsey by Marcello Valerio
150g Dark Chocolate (melted)+ a crunchy bar
100g caster sugar
1 tsp glucose (or maple, or corn suryp, or a little cream of tartar, or lemon juice)
2 tbs or 30ml water
2 egg whites
100 ml creme fraiche (at room temp.)

1. Melt the chocolate and set aside. Put the crunchy in freezer.
2. Put water into a pan. Add sugar, glucose (or someting acidic) then tilt the pan to combine to a clear liquid. Turn on medium heat. Cook sugar to 118-120C / hard ball stage, then put into whipped meringues, to make "italian meringue" (do a google if you don't know it).
3. Put the creme fraiche into melted chocolate. Then fold the mix into the meringue.
Now the optional part:
4. Bash the crunchy with a rolling pin, and fold in. Portion into your prefered serving option (cups, moulds, cake).
5. Refrigerate for at least 2 hours.

Voila!

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