food for thought

by michelle

chocolate mousse with brandied prunes

leave a comment »

Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water.

chocolate-mousse-with-brandied-prunes

To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into the prunes and the syrup will be thick and sticky. If you’re in a hurry, soak the prunes in a little hot water until the water is mostly absorbed then add a little brandy and set aside to cool. For the chocolate mousse prepare an ice bath with equal parts water and ice. In another bowl (which fits into the ice bath) pour 270ml (9⅛ oz) of boiling water then add 350g (12⅓ oz) of chopped good quality dark chocolate. Stir until the chocolate is melted. Place the bowl over the ice bath and whisk vigorously until the mixture has the consistency of whipped cream. Working quickly, place in a serving bowl or individual bowls and refrigerate. If you over-whip the mixture just reheat it, add a couple of drops of water and start again.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: