Mousse au Chocolat

White Vs Dark Chocolate

The origins of Mousse au Chocolat are French.  The timing, somewhere in the mid 1800's.  Mousse, meaning 'foam' in French describes its texture.  Made correctly, it really is a chocolate foam.

There are many ingredient variations, with some adding cream for a softer and lighter texture, egg yolks for richness and liqueur for flavor.  There are also many different techniques to making chocolate mousse.  

Due to these variations, I opted to try three distinctive methods and test them against each other.  The first recipe was basic, chocolate, cream and oil.  The second was the combination of ganache with meringue in a traditional method.  The third also used meringue but opted for milk rather than cream.

The specimens

The three mousse (what is the plural for mousse?), despite having been made using the same chocolate were very different.  After being made, the only thing left to do was to taste test them.

Four taste testers, each category marked out of ten and the categories being:

• Yield
• Taste
• Smoothness
• Ease of recipe
• Consistency

Since I was the one to make them, the yield and ease of recipe were determined by myself. 

The taste testers

Recipe one scored an average total of 35/50.  This was the favorite amongst the lover of strong dense coffee.  Recipe two scored an average of 40/50.  It was a favorite amongst the sweet toothed, with light and fluffy texture and a massive yield.  The recipe made so much, that my guests were given a bowl of mousse #2 to take home.  Recipe three scored an average of 25/50, scoring low in the yield and consistency boxes. It was a favorite of the not too sweet, not too dense palate. 

And so, recipe two was the clear winner.  The recipe is as follows:

WINNER!

Serves 6

125 ml water

125 g caster sugar

250 g 70% dark chocolate, broken into pieces

600 ml thickened cream

4 egg yolks

2 eggs

Place the water and sugar into a small saucepan and bring to the boil, swirling the pan occasionally to dissolve the sugar.  Cook for 5 minutes until the temperature reaches 110 degrees Celcius.

Place the chocolate in a heatproof bowl set over a saucepan of barely simmering water.  Stir occasionally with a metal spoon until melted.

Using an electric mixer, whisk cream into soft peaks.  Set aside.

Whisk the yolks and eggs on high speed for 4 minutes until light and fluffy.  With the motor running, slowly pour in the hot sugar syrup, whisking the mixture until it is cool.

Fold the egg mixture into the chocolate until combined.  Fold in half the cream until combined, followed by the remaining cream.

Serve!

 

 

Creme Brulee

Creme brulee is one of those desserts that is found in cuisines all over the world, but given a different name.  The Spanish make a thicker version "Crema catalana" whereas the British version is called "trinity cream".  As for the French version, Francois Massialot was its creator.  His other achievements include the development  of the first culinary dictionary in 1691.

As creme brulee is very rich, it is only served in small quantities, which is why the traditional brulee ramekins are very  shallow.  

Many recipes involve the inclusion of gelatine in order to solidify the custard, which in my opinion is cheating.

The brulee is only cooked at low temperatures, since egg yolks begin to cook at 65 degrees Celciuis and we do not want the custard to colour.

Also, since the brulee is topped with sugar, the custard itself does not need to be sweet.

I was fortunate enough to be taught this recipe by Didier Crevecoeur from Paris Cafe, Fremantle.  It is a sure hit every time.

Begin by preheating the oven to 160 degrees Celcuis.  Gently whisk the milk, yolks, cream, sugar and vanilla essence without allowing it to froth or foam.  If any bubbles should form, allow them to settle (or gently skim the surface with the blow torch flame to disperse the bubbles).

Custards in a bath

Ladle the mixture into moulds and place the moulds into a baking tray.  Fill the baking tray with water until the level reaches a quarter of the way up the side of the moulds.

Cook for 30 minutes. To test whether the custards are done, shake the tray.  When they are set, they are done.  Cool on a wire rack.  Once the brulee is cooled, they can be stored in the fridge for up to four days.

Once they are cooled, sprinkle the surface with sugar (caster sugar can be used but I prefer demarera sugar as it produces a better result). 

 Using a blowtorch,  angle the brulee and caramelise the sugar.  This is the way in which the brulee got its name.  They used to use a metal plate, heated in the fire which was then placed on top of the sugar to caramelise it.  This is to "brulee", hence the name.

Didier using an industrial blowtorch

My attempt at "bruleeing"

  

Ingredients:

250 g full cream milk
250 g cream
70 g caster sugar
2 Tbsp vanilla essence
Demerara sugar for topping

 If you wish to flavor the brulee, replace the vanilla with your flavoring of choice. Some examples include chocolate, orange or lemon zest, lavender or passionfruit..to name a few. 

Passionfruit Creme Brulee with puffed wild rice topping

The possibilities for flavoring really are endless..  This is a dessert that is easy to make, can be prepared in advance and really packs in the wow factor.  That moment when your spoon cracks the caramelised sugar and dips into the smooth custard truly is what gourmet dreams are made of.