Eggless Ginger Chocolate Mousse
OK, raise your hand if you are a chocolate lover. I am . Seriously, who does not love chocolate?
Valentine's day is on its way and you guys know the saying "The way to a man's heart is through his stomach!" Here's a suggestion for a nice dessert.
Wouldn't it be romantic feeding each other ginger chocolate mousse? Ginger is natural libido enhancer, so go for it! Well, my hubby loves this decadent dessert.
I'll be posting several recipe suggestions for Saint Valentine's day until February 14th.
Yields: 2 individual cups1 chunk ginger root
6 tablespoons whole milk
4 tablespoons sugar raw
5 tablespoons unsalted good quality butter
1 teaspoon imitation Brandy extract
1 cup milk chocolate
1/2 cup heavy whipping cream, cold, plus extra for garnish
2 teaspoons candied ginger, finely chopped
1 teaspoon powdered sugar
For the ginger juice: Clean the ginger and remove any dirt. Peel the ginger root with a paring knife. Grate the ginger with a fine mesh microplane. Gather about 2 tablespoons of grated ginger root and squeeze all the juice using a cheesecloth.
On the stove, fill up a sauce pan with the milk and sugar, bring it to a boil. Remove from the heat right away and add the mixture to the chocolate. Add the butter and the brandy. Keep stirring until the chocolate is melted for about 5 minutes. Set aside.
In a bowl, whisk the cream using an electric hand blender until it gets very thick. Combine 1/3 of the cream with the chocolate mixture using a spatula, then gently fold the rest of the cream to get a very light airy mousse.
Fill up your cups with a pastry bag. Plastic-wrap each cup and refrigerate for at least 3 hours.
Before serving, top with a dollop of whipped cream, then add the candied ginger. Finally, dust with a little powdered sugar.
I almost always make my chocolate mousse without eggs because one of my sisters-in-law is deathly allergic to eggs and honestly I don't think they add much to the dessert.
The key to a good chocolate mousse is a good quality butter and an excellent chocolate. I used the E. Guittard milk chocolate chips.It's also important that you chill the bowl you're going to use to whip up the heavy cream.
For a nice presentation, I use brandy glass. They're small enough so that your guests always ask for more.
You can create your own twist to the mousse by using different chocolate chips (milk, dark, white, butterscotch, peanut butter, lemon, mint) or by adding an extract to the vanilla chips (rose, pandan, peppermint, mocha). Let your imagination run wild!Published By: on January 22, 2009.