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STAR ANISE CHOCOLATE MOUSSE

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  • pg 1
									STAR ANISE                      Whip the egg yolks and half the sugar
CHOCOLATE                       together in a mixing bowl until it holds

MOUSSE
                                a ribbon when you lift some on the
                                beaters and trail it into the bulk of the
                                mixture. Melt the dark chocolate and
                                half the butter in a bain maire (double
 • 4 egg yolks                  boiler) to make a smooth emulsion. Add
                                the star anise powder and fold into the
 • 30 g/1 oz caster sugar       yolk mixture.
 • 200 g/7 oz finest quality
   dark chocolate               In another bowl whip the egg whites,
                                adding the remaining sugar when the
 • 60 g/2 oz butter             whites are still floppy but just beginning
 • 1 ½ tsp star anise powder    to form soft peaks, then continue beating
                                until the mixture holds stiff peaks. Set
 • 6 egg whites                 aside 2 tbsp of the whites mixture and
 • 15 g/ ½ oz white chocolate   fold the dark chocolate mixture very
 • 1 tbsp double cream          gently into the rest, being careful to
                                retain as much air as possible.

                                Melt the white chocolate with the remain-
                                ing of the butter, add the cream and fold
                                into the remaining 2 tbsp of egg whites.
                                Divide the dark chocolate mousse between
                                6 ramekins or glasses. Top with the white
                                chocolate mousses, working it into a star
                                design if you wish.

								
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