Spiced Chocolate Mousse
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | CARTE D'OR Chocolate Mousse 6 x 1kg |
| 1.00 | l | Milk |
| 2.50 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 3.00 | pc | Cardamom pods, bruised |
| Pre prepared /bought choclate cylinders |
Preparation
1.Place the milk in a pot with the cinnamon and cardamom seeds and bring to the boil
2.Remove from the heat and leave to infuse
3.Strain through a fine sieve and cool in the refrigerator
4.In a deep mixing bowl pour cold milk to the required amount of mousse powder
5.Mix with an electric beater for 2 minutes on low speed and another 3-5 minutes on high speed.
6.Spoon into a piping bag and fill the chocolate cylinders.
7.Place in the fridge for at least 1 hour before serving
Hints and tips
Quality:
A good quality chocolate is prevalent when preparing a good quality mousse. The use of Carte D’or Mousse powder eliminates the risk of seizing the chocolate when melting or not working with it quick enough that would lead to lumps forming and a lumpy texture.
Other:
Using Carte D’Or dessert sauces could aid as a differentiating flavour when added to the white chocolate mousse to make a fruity mousse creation
Meadowland cream can be used to stabilize the product more- which makes it suitable for the make-up of sliced mousse cakes and individual mousse desserts not served in an container i.e. glass/ chocolate cup.
