Saturday, 7 April 2012

Recipe of the Week/Month

I was absolutely addicted this season of My Kitchen Rules, a few weeks ago we had friends over for a board game evening. I was feeling very inspired by Nick and Rocco's amazing desserts so thought I would make a reasonably amazing dessert of my own. For those who don't want to be so adventurous in the kitchen, just make the mousse and serve in a glass but for others who want to push themselves outside of their comfort zone try the whole thing. 

Chocolate Mousse with Vanilla Sponge and Raspberries encased in a Chocolate Shell with Raspberry Coulis.

Chocolate Shell:
200g milk chocolate, melted
200g white chocolate, melted

Raspberry Coulis:
1 cup raspberries
1/2 cup raspberries

Chocolate Mousse:
200g milk cooking chocolate
25g butter, melted
150ml double cream
3 egg whites
2 tablespoons caster sugar

To serve:
1/2 cup raspberries
1 plain sponge (I bought one from Woolworths bakery area)

Chocolate Shell (I promise to feature a post with step by step pictures in the near future)
  1. Cut two 30cm by 7cm rectangles out of transparent overhead projection sheets.
  2. Pour white chocolate in a squiggly motion over the plastic strip deliberately going over the edges of the plastic. Make sure the trickle of chocolate is thin by pouring it slowly but moving the jug fast.
  3. Move the strip to a chopping board so that the white chocolate over the edges is left and the strip wont set to the surface.
  4. Leave the white chocolate until set.
  5. Pour melted milk chocolate over the white squiggles. With a wide spatula press down lightly at one end of the strip and slide across so the milk chocolate falls in the gaps and completely covers the white. Fill in any gaps with milk chocolate.
  6. Leave for a minute then pick up and shape into a tear drop shape on a tray. 
  7. Scrape edges of transparent sheet with knife whilst chocolate is still soft to remove any untidy edges.
  8. Refrigerate until plastic begins to peel away.
Raspberry Coulis
  1. Place raspberries and sugar in saucepan. Heat until raspberries soften and the sugar dissolves and coulis begins to thicken.
  2. Strain into jug.
Chocolate Mousse
  1. Melt the chocolate, then stir in the butter until melted. (My advice: complete the next two steps first so that chocolate doesn't begin to set)
  2. Lightly whip the cream.
  3. Whisk the egg whites in a separate bowl until peaking. Whisk in the sugar.
  4. Fold the cream, then the egg whites into melted chocolate mixture, using a large metal spoon, until evenly combine. Spoon the mousse into prepared chocolate cases below.
To assemble
  1. Cut one sponge cake layer lengthwise and place the chocolate shell on cake, push down gently, using a knife to assist you so that the cake forms the bottom layer on the shell.
  2. Place a layer of raspberries inside the shell onto the cake.
  3. Fill the chocolate shell with chocolate mousse.
  4. Neatly place raspberries upside down on top of the mousse.
  5. Decorate plate with coulis as desired and place assembled shell on plate.
I have always melted chocolate in the microwave. Many people struggle with this as the chocolate can easily burn. Put the chocolate into a glass jug and place in microwave for two or three thirty second bursts stirring between each one. Continue with 10 second bursts stirring each time until chocolate is melted.


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