A really rich, velvety smooth mousse to serve on special occasions.
Ingredients 4 egg yolks l25g (4oz) caster sugar 275ml (1/2 pint) milk 1tsp vanilla essence 2tsp gelatine 4tsp instant coffee l00g (3.5oz) dark chocolate 284ml (1/2 pint) double cream 6 chocolate flakes I want to convert... Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) Method Whisk the egg yolks and sugar together. Heat the milk and vanilla essence almost to boiling point, then whisk slowly on to the eggs. Pour into a pan and stir the custard over a low heat until thickened a little, but do not allow it to boil. Sprinkle gelatine over the hot custard and allow it to dissolve before straining to ensure it is smooth. Dissolve the coffee in 2tbsp hot water and melt the chocolate in this then whisk into the custard. Cool before folding in the lightly whipped cream. Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses. Decorate with Flake or a made chocolate decoration. Serve chilled.
Beef tikka masala
