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1925
8
5.0(1)
0
shivangi sharma
A brilliant flavour pairing sure to stun your guests
Nice presentation...
Start by whipping the stable most ingredient that is the whipping cream in a cold bowl.
Whip for about 4-5 min till medium stiff peaks form and keep in the fridge. (make sure you stop just before stiff peaks form or your mousse will separate)
Chop chocolate into little pieces and melt in a double boiler. Set aside to cool. (chocolate should be liquid but not hot for the next step, hence cooling it to room temperature is very imp)
Heat milk and add coffee to it. Mix well and bring it to room temperature . Add it to the chocolate.
Add egg yolk to this mixture and whip till everything is mixed well. Keep this aside.
wash the beater attachments and dry them well for the next step. (if there are impurities on the beater or bowl, egg whites in next step will deflate.)
Put in egg whites in a clean bowl. Start whipping at high speed till it is frothy. Add a pinch of salt now.
Add sugar if required (most whipping creams have pre-added sugar) Keep whipping till stiff peaks form and you can invert the bowl without the meringue falling for 30 secs.
Remove whipping cream from fridge and add a little bit to the chocolate mixture. Fold well with a rubber spatula . (this ensures good aeration and easy mixing next)
Add the whole chocolate mixture to the whipped cream, add cardamom powder, and fold gently till some streaks remain
Now add the meringue to this and fold very gently till no streaks remain.
Pipe mixture into small glasses and refrigerate for minimum 45 min upto 2 hours. Serve cold with chocolate garnishes.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Shaheen Ali
Pooja Jena
Divya Gupta
Zeenath Fathima
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