Tempted Lundi Gras.

Chocolate Mousse. (for 2)


. 1/4 cup chilled heavy cream, divided
. 1 large egg yolk
. 1/6 cup espresso or strong coffee, room temperature
. 2 tablespoons sugar, divided
. a pinch of salt
. 56 gr of chopped chocolate (60-72% cacao)
. 1 large egg white

. Beat half of cream in medium bowl until stiff peaks form; cover and chill.
. Mix egg yolks, espresso, salt, and 2/3 of sugar in a large metal bowl.
. Set over a saucepan of gently simmering water.
. Cook, mixing constantly, until mixture is lighter in color and almost doubled in volume.
. Remove bowl from pan. Add chocolate; mix until melted and smooth.
. Using an electric mixer, beat egg white in another medium bowl until foamy.
. With mixer running, gradually beat in remaining sugar. Increase speed to high.
. Add egg whites into chocolate in 2 additions.
. Chill until firm, at least 2 hours.

Jamie Oliver’s Chocolate Truffles. (Makes 45)


. 300 g dairy-free dark chocolate
. 3 tablespoons coconut oil
. 240 ml light coconut milk
. 1 teaspoon vanilla extract
. 1 handful of desiccated coconut
. 1 handful of mixed nuts
. 2 tablespoons cocoa powder

. Chop chocolate into small pieces, and place them in a bowl with coconut oil.
. Heat coconut milk in a small pan over low heat and pour into bowl. Stir slowly.
. Add in the vanilla extract. Cover bowl and place it in the fridge for about 4 hours.
. When the mixture is almost set, heat cocunut bits over medium heat.
. Add the nuts and toast for about 2 minutes. Chop and place in a plate.
. Spread out cocoa powder in a third plate.
. With a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hand.
. Roll them in the coconut/nuts mixture and finish by rolling them into the cocoa powder.
. Return the truffles to the fridge for 10 minutes and serve.

Flourless Chocolate Cake.


. 1/2 cup water
. 1/4 teaspoon salt
. 3/4 cup white sugar
. 18 squares bittersweet chocolate
. 1 cup unsalted butter
. 6 eggs

. Preheat oven to 150 degrees C. Grease a round cake pan and set aside.
. In a small saucepan over medium heat combine the water, salt and sugar.
. Stir until completely dissolved and set aside.
. Melt bittersweet chocolate in water bath. Pour the chocolate into the bowl of an electric mixer.
. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.
. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready.
. Put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides.
. Bake cake in the water bath for 45 minutes. The center will still look wet.
. Chill cake overnight in the pan.
. To unmold, dip the bottom of the cake pan in hot water for 10 seconds.


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