BLACK AND WHITE CHOCOLATE MOUSSE

Hari ini hari pertama dalam bulan december . Sekejap jer rasa dah nak bertukar ke tahun 2013. cepatnya masa berlalu. Btw dah lama mengidam chocolate mousse cake yang lembut berkrim dan lemak gitu. tapi lepas makan kalau rasa lemak tu naik mencanak canak dan tangan mula rasa penat..jangan lah komplain. makcik ambil resipi ini dari pada buku alex goh. One of my favourite chef. Pada makcik dia ini seorang yang sangat dedikasi. resipi dia pun tak susah di follow. cepat jer faham  untuk pelajar slow macam makcik ini.

BLACK AND WHITE CHOCOLATE MOUSSE - ALEX GOH

For the sponge cake
A
5 Egg Yolk
20g sugar
1/2 tsp vanilla essence

B. 5 egg white (pukul sehingga kembang - like meringue, tak faham juga, macam kita nak buat pavlova tu)

C. 120g sugar

D
90g plain flour
20g cocoa powder

E. 60g corn oil

method:-
whip A till light and fluffy
whip B until soft peak, add in ingredient C, continue whipping until stiff
mix the egg white mixture with A until well blended
fold in D. mix until well combined. add in E. mix till well incorporated, pour mixture into a greased and line round mould. bake at 180 C for 30 minutes. remove the cake immediately when baked.

DARK CHOCOLATE MOUSSE
A
50G MILK
1 TSP INSTANT coffee powder (makcik guna coco)

B
20g sugar
1 egg yolk

C
60g dark couverture chocolate (melted) (makcik guna compound jer cos couverture tak ada dalam stock)

D
2 tsp gelatine
30g water

E
140g whipping topping cream

Method
cook ingredient A until its boil. add into B, mix until well blended, continue to cook for 1 minute. add in C. mix till well combined. add in D until well blended. place it over double boiler. cook until gelatine has melted. add it into the above mixture mix until well blended. cool it over ice water to 30C. add in E. mix till well incorporated.

Place 1 layer of cake onto the bottom of the round rind mould. pour some dark chocolate mousse onto the cake top with second later of cake. keep in the fridge for 15 minutes while preparing the white chocolate mousse.

WHITE CHOCOLATE MOUSSE
A
50g milk

B
20g sugar
1 egg yolk

C 60g white couverture chocolate - melted

D
2 tsp gelatine
30g water

E
140g whipping topping cream


cook ingredient A until boils. add into B, mix until well blended. continue to cook for 1 minute. add in C. mix till well combined. mix D until well blended and place it over double boiler. cool until gelatine has melted. add it into the above mixture. mix until well blended. cool it over ice water to 30 C. add in ingredient E. mix until well incorporated,

remove the cake from the fridge and pour the white chocolate mousse on top. keep in the fridge to let it set. unmould and dust with some cocoa powder. decorate with cream rosettes and chocolate shaving.

happy weekend peeps.