CHOCO­LATE OREO LATTE

MAKES: 5 GLASSES

Herworld (Malaysia) - - HER LIVING -

IN­GRE­DI­ENTS: For the choco­late sauce

• ½ can evap­o­rated milk

• 80g caster su­gar

• 125g semi-sweet choco­late

• 80g but­ter

For the cream-free choco­late mousse

• 125g but­ter

• 300g dark choco­late (the more bit­ter, the bet­ter)

• 7 eggs, whites only

• ½ pkt Oreo cook­ies

For the Ital­ian meringue

• 60ml wa­ter

• 4 eggs, whites only

• ¼ tsp cream of tar­tar

• 100g caster su­gar

METHOD:

For the choco­late sauce

1. In a small saucepan and over medium or low heat, com­bine all in­gre­di­ents and bring to a boil, stir­ring at all times.

2. Keep cook­ing the sauce for about 5 min­utes, then strain it into a con­tainer and leave to cool.

For the cream-free choco­late mousse

1. Crush Oreo cook­ies into crumbs.

2. Cut choco­late into smaller pieces and melt it in a ‘bain marie’ dou­ble boiler, to­gether with the but­ter, mak­ing sure the choco­late never comes into con­tact with the wa­ter. Then, leave the choco­late to cool down to room tem­per­a­ture.

3. Whisk egg whites to a creamy, stiff- foam con­sis­tency.

4. Throw ¾ of the Oreo crumbs into the melted choco­late, then gently fold in the egg white meringue un­til uni­form in colour.

5. Keep in the chiller.

For the Ital­ian meringue

1. In a small pot and over low heat, com­bine su­gar and wa­ter. Swirl pot over the fire to dis­solve the su­gar com­pletely. Do not stir.

2. In­crease the heat and boil to soft­ball stage (235°C to 240°C). Use a candy ther­mome­ter for ac­cu­racy.

3. Wash the in­side wall of the pot with a wet pas­try brush. This will pre­vent su­gar crys­tals from form­ing around the sides and fall­ing in, caus­ing a chain re­ac­tion.

4. Us­ing an elec­tric mixer, whip eggs whites on low speed un­til foamy. Add cream of tar­tar, in­crease the speed to medium, and beat un­til soft peaks form.

5. With the mixer run­ning, pour the hot su­gar syrup slowly in a thin stream over fluffed egg whites. Beat un­til egg whites are stiff and glossy 6. Set aside meringue in a pip­ing bag.

To as­sem­ble

1. Pour some choco­late sauce into the bot­tom of each glass.

2. Pipe choco­late mousse into each glass (to about ¾ of the glass).

3. Pipe some Ital­ian meringue on top.

4. Sprin­kle with the re­main­ing Oreo crumbs.

5. Us­ing a blow­torch, lightly burn the Ital­ian meringue.

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