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EASTER RECIPE: Two desserts one batter, Chocolate Mousse and Souffle

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EASTER RECIPE: Two desserts one batter, Chocolate Mousse and Souffle

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The cool factor here is we are making one mix and using it in two different ways. One we are going to chill and the other we are going to bake and also make some great caramel sauce to go with it. This is will impress a date if you come out with the two on a plate and you can share together I’m sure it will put you in the mood for anything. This makes enough for one mousse and one soufflé. This is also a lower fat version as we are using no extra fat like cream for the mouse.

Directions

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EASTER RECIPE: Two desserts one batter, Chocolate Mousse and Souffle

On 22/04/2011 (Friday) at 1:20 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4kd9tbu

Details

  • Prep Time:
    15 min
  • Cook Time:
    15 min
  • Ready Time:
    30 min

Servings

4 servings

Ingredients

  • 2 large eggs
  • One espresso shot
  • 2 tablespoons caster sugar
  • 2 oz 70% coco
  • Cream of tartar (optional)
  • Small amount of butter to grease one of the cups
  • Two small coffee cups

Caramel Sauce:

  • 4 tablespoons caster sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons heavy cream

Directions

 

For Caramel Sauce: combine the sugar and corn syrup in a pan over medium high heat. Once the mixture is a golden color not too dark add in the cream, it will bubble violently ( make sure you do this in a big enough pot so there is lots of room) stir to a few times and now pour into a serving vessel when cooled a bit. This is pure crack if you ask me, you could dip match book covers into it and that would be amazing.

Start by separating the eggs and get your chocolate melting in a bowl over simmering water, also have your espresso shot 1 oz ready if you don’t have espresso machine you can add some plain coffee that has been made strong.
Now start with the egg yolks add the sugar and mix (use electric mixer) them until it becomes a nice light yellow, now add the espresso shot and mix for another min. now fold in your melted chocolate and hand mix until incorporated.

Clean the beaters and add a pinch of cream of tartar to the egg whites it helps them maintain stiffness but if you don’t have it don’t worry. Mix the egg whites until they are nice stiff peaks you can hold the bowl over your head and if you don’t end up with them on your head they are ready.
Now fold in the chocolate mixture to the whites don’t stir but fold in try not to deflate the whites.

FOR THE MOUSSE:

Ok here is where it gets fun with one of the coffee cups pour in the mixture to the top and tap gently on the surface to even out and let it hit the fridge for at least an hour. Now to serve this one grate some more chocolate on top and I finished it with some dried orange peel which works nice.

FOR THE SOUFFLE:

Now for the soufflé butter the inside of one of the coffee cups and pour a little sugar in and roll it out so you coat the butter with the sugar.
Pour in the mixture to the top and run your thumb around the lip so it will be clean and rise better.
Bake in a 350 degree oven for about 12-15 min or until it has risen and the top is just starting to dry a bit.
Take out and dust with some confectioner sugar and serve with warm Carmel sauce.

I like to make a hole in the center and pour the sauce right in I mean lets not F around here right kids.

Now this just does not get any easier or delicious!

Benny

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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