I will…I can ! Earl Grey-Milk Chocolate and Lemon Mousse Duo

‘As I see it. . . .
I can and I will
Everyday I tell myself that I can and I will.
I find the reasons why I can and why I will succeed.
I paint the vision of my future in my mind and I can see myself standing in the winners circle.
My success starts in my mind and I make it happen as I see it in my visions.’
-Lou Ludwig

That was my healthy dose of optimism for you!

There are days when I rely heavily on some borrowed positivity to get my act together. For a person who once took pride in being determined, planned and organised with everything, life is anything but ‘organised’ at the moment. Life with two young kids can be demanding. And leave you exhausted.

On reminiscing I often wonder where all the “I wills’ of my willpower have disappeared. Funny how situations can transform you. How easy is it for any of us to get knocked down by life at times? But the good news is that I am not done with them yet. The ‘I will-s’ have been replaced with “I can-s’.

Those who have been reading my posts would know by now my weakness for desserts especially cold ones. Mousse comes right at the top of my list of ‘things that make my day’. And this duo has been on my mind for days. I have made them many times individually or in a combination with other flavours. Chocolate and lemon admittedly are not my ‘to die for’ combo. But the addition of Bergamot from the Earl Grey balances it out beautifully. Dark chocolate could be overpowering so I used milk chocolate.

In other news, the kids are excited. Daddy is back tomorrow after a long travel. A huge relief for the family. All are going to benefit from this including you. Maybe I can throw in a few more sweet treats for you here and there.

I can…I can..I CAN!

What that means is i am still somewhere on that track. If i am not running, I am still walking.

Hey…’I can’ rocks!

 



Earl Grey- Milk Chocolate and Lemon Mousse

Serves 4

Earl Grey-Milk Chocolate Mousse

3 Egg Yolks
¼ Cup Sugar(or to taste)
1 teaspoon vanilla extract
½ Cup heavy cream for the custard (Crème Anglaise)
1 Earl Grey tea bag
1/2 Cup Milk chocolate chopped or broken into cubes
2 teaspoons powdered gelatine
¾ Cup Heavy Cream for whipping

Heat the ½ cup cream with the Earl Grey teabag in a saucepan. Beat the egg yolks,sugar and vanilla extract together in a bowl. When the cream reaches boiling point take it off the heat and let the flavours infuse for 15 minutes. Remove the tea bag, add the gelatine, reheat the cream till warm and slowly pour it over the egg mixture whisking constantly. Return the egg-cream mixture to the pan.
Heat the mixture under a medium-low flame, whisking constantly till the mixture thickens enough to coat the back of a spoon.
Place the milk chocolate in a bowl. Remove the custard from heat and pass it through a sieve into the bowl of chocolate. Let the mixture remain undisturbed for a while. Stir to smoothen out the chocolate. Cool to room temperature.
While the custard is cooling, whip the remaining ¾ cup cream to stiff peaks. Store in the refrigerator till needed.
When the chocolate mixture has cooled down completely add it to the whipped cream gradually & fold in till no white streaks appear. Pour into serving glasses till half full. Refrigerate till set, about 4 hours or longer.
Lemon Mousse
3/4 cup lemon curd, cold (recipe below)
1/4 cup sugar
1 Cup whipping cream
 
Whisk the cream and sugar together till you reach soft peaks. Fold in the lemon curd slowly. Pour into the serving glasses on top of the Earl grey-milk chocolate mousse. Refrigerate till set, about 4 hours.
Note: to get a stronger flavour of lemon mousse increase the lemon curd by half a cup more. I did not want the lemon flavour to be too strong in the mousse.
 
Lemon Curd
 
3 large eggs
3/4 cup (150gms) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 gms) finely shredded lemon zest
 
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
 
To serve: Decorate with meringue and/or piped chocolate or a dusting of cocoa powder.
 


 

 

 


 

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A Chocolate craving ! Double Chocolate Brownie, Chocolate Hazelnut Truffle and Caramelised White Chocolate Mousse

I have been craving chocolate…craving for a while now. Not a bar or two. Not even a cake or an ice cream. A wicked craving. Shut myself away from the world, sitting with knees folded on the couch, my favourite music playing in the background, a rich..luscious..sinful dessert in my hands, savoring each mouthful.

I have been trying to put away this chocolate hankering for a long time now…saving it for the orange hued months that are to follow. I can only blame it on summer…I have been trying too hard to take advantage of the beautiful summer fruits. It almost saddens me to think that summer is officially over. Berries..no berries.. 

A little note from a cousin along similar lines was enough to ignite the fire..or should  I say an explosion. Before I could gather my thoughts together, I was weighing, whisking, stirring, piping with a vengeance. A self-proclaimed Pastry chef and Chocolate..its a bittersweet symbiotic relationship.

Dark, milk or white…I debated for a while. Then I decided to go with all three. Unsure of what the final dessert would be, I baked the brownie bases in ramekins. White chocolate is not really a favourite in its regular form but caramelized white chocolate..I could kill for that one. It is a simple technique but patience is the key. You need to be cooking it at a low temperature, checking the oven every 10 minutes till the white turns to the colour of Peanut butter. It is, I think, the most gorgeous and delicious thing on Earth…tastes and looks almost like Dulce de Leche.

One cup of caramelized white chocolate..sent my mind racing in all directions. I decided it has to be a mousse.

Quite pleased with myself, I started to think about a little surprise hiding between the brownie and the mousse. Finally I made a quick ganache and spooned out truffles.

While the mousse and truffles were setting up in the refrigerator, I baked a batch of doughnuts to use the white chocolate as a glaze. I was in a frenzy…an overpowering chocolate madness. The colour of the glaze was almost identical to the colour of the doughnuts which I was not too happy with. So out came more dark chocolate to drizzle. I will post the recipe of baked doughnuts with the caramelised white chocolate on another day.

 

By the end of it, I was so drained…physically and emotionally. Too much chocolate to deal with on one day. But that was the story behind creating it. I was so looking forward to assembling it. I love piping…there were days when I piped on the entire kitchen counter to practise and perfect the art.

And..then the much awaited moment. Time to reap the rewards of my labour.
Shut myself away from the world, sitting with knees folded on the couch,my favourite music playing in the background, a rich..luscious..sinful dessert in my hands, savouring each mouthful.

 

Brownies, Truffles, Mousse, Doughnuts..and a little left over gorgeous Caramelised White Chocolate. I am in Chocolate Heaven right now !

 

Double Chocolate Brownie, Chocolate Hazelnut Truffle and Caramelized White Chocolate Dessert

Double Chocolate Brownie (adapted from here)

Yields 4-5 brownies baked in ramekins

227 g semisweet chocolate, chopped

1/2 cup butter, cut into pieces
1 1/4 cups sugar
2 tsp. vanilla
4 large eggs
1 cup all-purpose flour
1/4 cup cocoa
1/4 tsp. salt

Preheat oven to 180C.

In a small saucepan or a bowl in the microwave, melt the chocolate and butter over low heat. Stir until smooth and if you used a pot, pour into a bowl.

Stir in the sugar, vanilla and eggs; blend well. Add the flour, cocoa and salt and stir just until blended.

Spoon the batter into buttered ramekins, filling them about half. Bake for 15-20 minutes or until just set. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Cool completely before removing from the pan.

Once completely cooled cut out the tops to get a even surface. Then refrigerate till needed.

Chocolate Hazelnut Truffles

Yields 6-7 truffles

I halved the recipe from Joy of Baking and included whole and chopped toasted Hazelnuts.

50 g Dark chocolate
60 g Milk Chocolate
60 ml (about 1/4 cup) whipping cream
1 tablespoon unsalted butter cut into small pieces
6-7 whole toasted hazelnuts.
1 cup chopped, toasted hazelnuts or any nut of your choice for coating.

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water,just until melted). Cover and place in refrigerator until the truffle mixture is firm.(This may take several hours).

Place the chopped nuts for coating on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller or a small spoon drop 3/4 inch mounds on a parchment lined baking sheet. Place one hazelnut in the centre of each mound and roll mounds into smooth balls. Immediately roll the truffle in the chopped hazelnut coating and place them back on the baking sheet. Cover and place in the refrigerator till firm. Bring them to room temperature before serving.

Caramelised White Chocolate Mousse

Serves 4-5

I followed David Lebovitz technique for caramelising the white chocolate. The process has been explained very well and produces consistent results every time. Recipe here. Yields about a cup.

3 Egg Yolks
¼ Cup Sugar(or to taste)
1 teaspoon vanilla extract
½ Cup heavy cream for the custard (Crème Anglaise)
5 tablespoons of the caramelised white chocolate
2 teaspoons powdered gelatin
¾ Cup Heavy Cream for whipping

Heat the ½ cup cream and caramelised white chocolate in a saucepan. Beat the egg yolks,sugar and vanilla extract together in a bowl. When the cream reaches boiling point take it off the heat and slowly pour it over the egg mixture whisking constantly. Return the egg-cream mixture to the pan.

Heat the mixture under a medium-low flame, whisking constantly till the mixture thickens enough to coat the back of a spoon.

Remove from heat and pass it through a sieve into another bowl. Cool to room temperature.

While the custard is cooling, whip the remaining ¾ cup cream to stiff peaks. Store in the refrigerator till needed.

When the chocolate mixture has cooled down completely add it to the whipped cream gradually & fold in till no white streaks appear. Refrigerate till set, about 4 hours or longer.

To Assemble
Place a chocolate truffle in the centre of a brownie base. Fill up a piping bag fitted with a large plain tip with the caramelised white chocolate. Pipe all around the truffle centre. Dust with cocoa powder. Refrigerate till set