CHOCO­LATE MOUSSE WITH PEP­PER­MINT PRA­LINE

Country Style - - COUNTRY COOK -

Serves 6–8

500g dark choco­late but­tons 4 eggs 1 cup caster sugar 100ml pure cream 400ml thick­ened cream, whisked to soft peaks ex­tra pure cream, to serve al­mond bread, to serve

PEP­PER­MINT PRA­LINE

2 cups pure ic­ing sugar ½ tea­spoon pep­per­mint essence green food colour­ing (op­tional)

Place choco­late in a heat­proof bowl set over a saucepan half-filled with sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter). Stir with a metal spoon un­til choco­late is melted and smooth. Re­move bowl from heat. Set aside to cool for 10 min­utes. Whisk eggs and caster sugar in a large heat­proof bowl. Place over a saucepan of sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter) and whisk just un­til mix­ture is warm. Re­move bowl from heat. Work­ing quickly, grad­u­ally add melted choco­late to egg mix­ture, whisk­ing con­stantly un­til com­bined. Grad­u­ally add pure cream, whisk­ing con­stantly un­til mix­ture re­sem­bles a very thick sauce. Cool to room tem­per­a­ture. Di­vide whipped cream into 2 equal por­tions. Add a large spoon­ful of cooled choco­late mix­ture to 1 por­tion. Gen­tly stir to com­bine. Add to re­main­ing choco­late mix­ture. Gen­tly stir to com­bine. Fold re­main­ing por­tion of whipped cream into choco­late mix­ture. Cover with plas­tic wrap and re­frig­er­ate for 3 hours or un­til set. Mean­while, to make pep­per­mint pra­line, line a bak­ing tray with bak­ing pa­per. Place ic­ing sugar in a heavy-based fry­ing pan over a medium heat un­til it be­gins to dis­solve and brown around edge of pan. Us­ing a spoon, grad­u­ally in­cor­po­rate emerg­ing caramel into re­main­ing ic­ing sugar un­til a light-brown caramel forms. Cool for 5 min­utes. Add pep­per­mint essence. Tint with colour­ing. Stir un­til well com­bined. (Take care as caramel might spit.) Pour onto lined tray. Cool com­pletely. Break pra­line into small pieces. Place in a seal­able plas­tic bag and use a rolling pin to pound to a fine pow­der. Us­ing a hot serv­ing spoon, scoop out quenelles of choco­late mousse and place on serv­ing plates. Serve with ex­tra pure cream and al­mond bread. Sprin­kle with pra­line.

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