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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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