Recipe

Spain Italy France And A Spoon Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago This dessert is ideal to serve if you are having a large gathering. It sets in the dish or glass you serve it in and it can be prepared well ahead of time. It can be made for minimal guests as well, although due to the 3 different components it may b... More Prep:25m Cook:10m Servings:6	Mystic_rive
	irresistable dessert unreal flavors like walking through a spectrum of flavors

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Ingredients

For the Amaretto Mascarpone

100 grams mascarpone

1.5 tsp amaretto (or any almond based liqueur)

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For the Kahlua and Chocolate Mousse

3 medium mixing bowls

1 whisk

45 grams quality dark chocolate bits or chopped whole (milk chocolate can be used for a less indulgent version)

2 small eggs separated

1 oz Kahlua or other coffee liqueur

¼ cup cream (at room temperature)

2 tsps sugar

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For the Vanilla Bean Chantilly Cream

½ cup cream

1 vanilla bean

1 tsp icing sugar (powdered)

Directions

Deseed the vanilla bean by slicing it lengthwise and scraping the seeds into the ½ cup of cream and add the bean as well.

Place the cream in the fridge till later.

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For The Amaretto Mascarpone

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Gently fold the amaretto into the mascarpone, do not over fold.

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For the Kahlua and Chocolate Mousse

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Place a saucepan with about 1 inch water in it on high heat to boil, and reduce to a rapid simmer

In a medium mixing bowl place the chocolate and set it on the saucepan.

With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.

Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.

In another bowl whisk the cream and add the yolks.

Whisk the cream, Kahlua, sugar and yolks to soft but stable.

In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.

Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.

Gently fold the egg whites into that until no streaks or white spots are visible.

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For the Assembly

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Using a piping bag or spoon, place the mascarpone into the bottom of each dish (be careful no to get mascarpone on the edge of the dish or glass above its final level).

Carefully pour the mousse on top of the mascarpone (leaving enough room of course for the last layer) and place in the fridge to set for at least 3 hours

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For the Vanilla Bean Chantilly Cream

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This step need not be started until the actual mousse has set to a stable level.

Pour the refrigerated cream with the bean in it through a fine strainer.

Add the sugar to the cream and whisk until soft but stable.

Spoon the cream on top of the mousse and it is ready to serve or it can go back in the fridge for a couple more hours if need be.

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Comments

tinadc 1 year, 9 months ago said:
This came at the most perfect time. I am entertaining tonight (the new man in my life) and thought let me have a quick look at my GR - VOILA! I am off to the shops to go & get what I need. You are my shining star.