It is more than 2 years since I have been active in this space and to be honest - sometimes I forgot, sometimes I remembered, sometimes I did not miss it and sometimes I did...
When I started this blog 5 years back, I never knew I would try so many new things, meet new people, feed many, share so much and journal random thoughts. But now I hardly get time to check if it is up and running. I
tried kept cooking, but getting the props, photographing, editing, blogging was something I pushed out of the radar. So after a long time, it feels good to pen down again my "not-so-important" random thoughts and be a little nostalgic.
I don't remember the day when I started this little blog of mine, but to my defense I have to add that I manage to forget my own birthday as well. But frankly speaking, the best joy of this blog has been to cook all the different dishes and see my better half enjoy them when he came back from work. I enjoyed staying at home and leisurely watch life pass by - teaching, chiding, flirting and letting me savor all those chapters of my life.
He was the first to subscribe to my blog feed, comment on my post, and his comment was something like this "Try at your own risk". Yeah - He is a very encouraging person and has a quirky sense of humor to match mine :)
So when I made this Dessert for our guests and let him try a little bit - I chuckled to myself hearing all his commentaries and side notes. It doesn't help that he has learnt a few words and phrases from "Master Chef" series - especially remarking that my "work station" aka kitchen looks like a war zone when I cook. But the best judge of the dish is when he asks for seconds.
So I would add this one as a go-to for all those romanticists out there who want to impress their loved one. Somehow Coffee and Chocolate are a match made in
* Cream - 200 ml
* Semi-sweet Chocolate chips - 1/2 cup
* Egg yolks - 2 nos
* Sugar - 1/2 cup [Increase by a few tablespoons as per your interest]
* Vanilla Extract - 2 tsp
* Coffee Espresso - 1/4 cup
For Coffee Espresso -
In 1/4 cup of boiling water, add 1 tablespoon of powdered Coffee Beans and filter it.
Let it rest for a few mins and filter again, if there are any sediments. Make sure to remove any bean residue. If you do not have powdered Coffee Beans, use 1+1/2 teaspoon of Instant Coffee like Nescafe Classic and dissolve in 1/4 cup of hot water. Let it rest and cool for a few minutes before adding it to the rest of the ingredients.
1. In a large bowl, add the Egg yolks, 1/4 cup of Sugar, Chocolate chips and 1 teaspoon of Vanilla Extract and place the bowl on a Double Boiler. Keep whisking in order to prevent the Eggs from curdling.
2. Add slowly the Coffee Espresso into the mixture and keep whisking until all the ingredients form a silky and smooth mixture.
3. Remove the bowl from the double-boiler and let it cool down for about 15-20 minutes.
4. Add cream, remaining 1/4 cup of Sugar and 1 teaspoon of Vanilla Extract to another bowl or Kitchen Aid stand mixer. Whisk using a hand-mixer or the stand mixer until the Cream is whipped to form stiff peaks.
5. Reserve some of the whipped Cream in a piping bag with a tip of your choice to decorate the Mousse.
6. Fold the remaining whipped Cream into the cooled Chocolate mixture carefully. Do not over-mix and deflate the whipped Cream.
7. Spoon the Mousse into small cups and then pipe the reserved whipped Cream onto the top of the Mousse.
7. Refrigerate the cups for 3-4 hours before serving.
* I used Coffee beans roasted in Chocolate - a specialty coffee. This was a gift from our friend in Illinois, so am not sure where to get these kind of Coffee beans. You can use a Coffee bean of your choice.
* Make sure the Egg yolks, Chocolate chips are at room temperature.
* I used Guittard Semi-sweet chocolate chips. So far, I find they taste better for desserts.
I couldn't dig into these to show you how lovely the Mousse looked as we had to serve these for our guests. But the texture and the pairing makes this one stand out for all those Coffee and Chocolate lovers.