Sjokolade Mousse (ook lekker as koekversiersel)

Bestanddele
50 ml vla
50 ml kakao
175 ml suiker
500 ml melk
15 ml gelatien
30 ml koue water
510 g Idealmelk

Metode
Meng vla, kakao en suiker saam met ‘n bietjie van die 500ml melk.  Kook die res van die melk en gooi by vlamengsel.  Gooi terug in die kastrol en kook dit net op.  Roer aanhoudend. Meng gelatien en koue water en laat staan om dik te word. Gooi dan gelatien by melkmengsel.  Roer tot dit opgelos is.  Laat afkoel. Klop Idealmelk styf en vou in die mengsel in.

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Vis mousse

Spoel vorm met water en olie mengsel uit en sit in vrieskas.

2 x 200g blikkies tuna of 400gr pienk Salmon
2 hard gekookte eiers
1 med ui (fyngekap)

Kap of rasper bogenoemde bestandele en voeg by

250ml mayonnaise
250ml room

log 10gr gelatien op in 150ml kookwater met 1 hoenderaftreksel blokkie.

Meng alles voeg laaste die gelatien by.
Voeg geurmiddels soos vars gemaalde peper en sout volgens smaak by.

Giet in vorm en plaas in yskas om te stol.

 

Maklike choc (of ander geur) mousse

Maklike choc (of ander geur) mousse
Ek klits gewone sjokelade kits poeding maar met room in plaas van melk.
Ek gebruik ook meer room as wat die resep op die boksie aandui jy moet melk gebruik.
Dan proe dit soos n heellike chocolate mousse.
Of enige geur poeding.
Maar dit verander dit in n mousse in plaas van net kits poeding

 

Chocolate Mousse Tart

http://bantingmarketpretoria.co.za/recipes/

Ingredients
Crust:
1½ cup almond flour
1 cup coconut flour
1/3 cup cocoa powder
½ cup xylitol (powdered in your coffee grinder)
6 tbs melted butter

Cream Cheese Layer:
250 g cream cheese (full cream)
2 tbs full cream milk
1/3 cup xylitol (powdered)

Chocolate Mousse:
200g dark chocolate (85% cocoa)
6 eggs (separated)
2 tsp coffee (25 ml boiling water)

Cream layer:
2 cups fresh cream
¼ cup xylitol (powdered)
pinch of salt
vanilla extract

Instructions:
Crust:
Mix all the dry ingredients. Combine with the melted butter and mix well
Press the mixture into a baking dish and bake for 10 minutes at 180°C
Cool completely

Cream Cheese layer:
Mix all the ingredients in a bowl until light and fluffy
Pour onto the cooled crust

Chocolate mousse:
Beat the egg whites until stiff
Beat egg yolk and coffee and add the melted chocolate
Fold in the stiff egg whites
Spread over the cream cheese layer

Cream layer:
Combine all the ingredients and beat until stiff.
Spread over the chocolate mousse layer

To finish the dessert, grate chocolate or sift cocoa powder over the top.

 

Chocolate Mousse Cake

Ingredients (serves 4)
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve

Coffee mascarpone
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar

Method

Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake). Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

 

Chocolate mousse cake 2

(Makes 1 large cake)
Sponge
45 ml cooking oil
80 ml milk
5 ml vanilla essence
5 ml coffee powder
200 ml sugar (150 g)
1 extra large egg, beaten
250 ml Snowflake cake flour (140 g)
8 ml baking powder
1 ml salt
45 ml cocoa powder

Filling
250 g dark chocolate
15 ml butter
2 extra large eggs, separated
45 ml castor sugar
5 ml vanilla essence
30 ml brandy or Van der Hum liqueur
250 ml fresh cream, whipped

Chocolate topping
200 g dark chocolate
100 ml fresh cream

Method
Sponge:
Whisk oil, milk, essence and coffee powder. Add sugar and egg and mix well. Sift dry ingredients and add, beating lightly until mixed well. Pour mixture into a greased and lined 23 cm springform tin. Bake in a preheated oven for 20 – 25 minutes. Turn cake out and cool completely. Cut diagonally in half and set aside.

Filling:
Melt chocolate in top of a double boiler, stirring until melted. Add butter in small pieces, stirring continuously. Remove from heat. Whisk egg yolks and sugar in a bowl until pale and thick. Add vanilla and brandy or Van der Hum liqueur. Add egg mix to chocolate and beat for about 2 minutes until blended. Whisk egg whites until stiff. Fold with cream into chocolate mix.

Assemble:
Place one sponge layer in base of springform tin. Spoon mousse filling in, top with second layer of cake, cover with cling wrap and freeze for about 4 hours.

Chocolate topping:
Break chocolate in smaller pieces and melt. Add cream and whisk until smooth. Pour and spread smoothly over cake. Return to freezer and set. Decorate with chocolate or dust cocoa powder over. Remove from freezer about 30 minutes prior to serving.

 

SJOKOLADEMOUSSE-KOEK

Lenie van Jaarsveld

115 g margarien
125 ml melk
3 XL eiers
250 ml strooisuiker
2,5 ml gerasperde suurlemoenskil
2,5 ml vanieljegeursel
325 ml koekmeelblom
50 ml kakao
15 ml bakpoeier

1.  Voorverhit oond tot 180ºC.
2. Verhit margarien en melk tot net voor kookpunt.
3. Klits eiers, suiker en suurlemoenskil saam tot liggeel van kleur en donserig.
4. Klits geursel by.
5. Sif meelblom en kakao saam en vou om die beurt met vloeistowwe by eiermengsel in.
6. Vou bakpoeier in.
7. Skep in koekpanne en bak vir sowat 30 minute.

Donker sjokolademousse:
300 g donker sjokolade
50 ml brandewyn
30 ml margarien
2 XL eiers, geskei
10 ml   gelatien
60 ml koue water
30 ml suiker
250 ml room

Wit sjokolademousse:
150 g wit sjokolade
25 ml Van der Hum likeur
15 ml margarien
1 XL eier, geskei
5 ml gelatien
30 ml koue water
15 ml suiker
125 ml room

1.  Berei elke mousse apart, maar volg dieselfde metode.
2. Smelt sjokolade met brandewyn in mikrogolfoond vir 3 minute teen 70% (medium) krag.
3. Voeg margarien by en meng goed deur.
4. Laat effens afkoel en roer eiergeel by.
5. Sprinkel gelatien oor water en laat oplos in mikrogolfoond vir ‘n paar sekondes.
6. Roer by sjokolademengsel en laat afkoel.
7. Klits eierwitte tot sagtepuntstadium, voeg suiker by en klits tot stywe punte vorm.
8. Vou versigtig in by sjokolademengsel.
9. Klits room tot sagtepunte vorm en vou in by mengsel.
10.Plaas 1ste laag sjokoladekoek in bord.
11. Smeer helfte van donker sjokolademousse eweredig oor.
12.Plaas 2de laag koek bo-op en smeer wit sjokolademousse bo-oor.
13. Plaas 3de laag koek bo-op, druk liggies af met palm van hand en plaas koek oornag
in yskas.
14.Smeer orige sjokolademousse oor koek en versier met sjokoladekrulle.