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Sunday, October 30, 2011

Chocolate Mousse Tart

My son birthday was last week and his friends requested him to cook them dinner! I always assumed the tradition would be the birthday boy gets a treat no? Looks like time is changing traditions too! Anyway, he was obliged to cook  since it was requested of him but he enjoyed cooking so let's treat it as a present from his friends for just being there to taste his food huh! They did treat him to a movie after dinner so he's had an enjoyable day:)

He served a simple mango salsa with pan-fried salmon with balsamic vinegar for his starter.  The main course was stuffed chicken thigh with pistachio/chicken mousse which was quite tasty! I helped by tying the ends of the cling film together after he had stuffed the chicken and wrapped in cling film before throwing to into the prepared boiling water and poached for a few minutes so the chicken hold its shape, before removing the film and pan-fried and then baked to perfection. I forgot to take some photos of these two dishes!:P

I was more interested in the delicious chocolate mouse tart which looked pretty even when it's plain.The texture was creamy and chocolaty and not too sweet.
Err...never mind that the crust was not properly decorated...it's still crusty and delicious!
Cuts up nicely too!
Surprisingly I managed to pry the recipe from the boy this time, he must be in a good mood!
He used the very basic ingredients for the crust:-

Crust for a 9 inch tart:

125g cold butter, cubed
250g flour
1 egg yolk
1 tablespoon cold water

Method:  Rub butter into the flour until it resembled fine crumbs.  Add the egg yolk and water and gently mix to form a dough.  Rest for 15 minutes before roll out and place into the tart pan.  Refrigerated for 30 minutes before blind baking at 180 deg C until pale golden brown. 

Next the chocolate mousse:
100g chocolate
300g whipping cream
20g icing sugar
5g gelatin, soak in 25ml of water to bloom and then microwave 30 seconds to fully dissolve the gelatin


Method:  Whisk 200 g of cream with icing sugar until stiff. Set aside.  Next bring to boil the remaining 100g of cream and then pour onto the chocolate to melt.  Stir gently until the chocolate has melted and then cool before adding to the whipped cream. Mix well to combine and then stir in the gelatin.  Pour into prepared crust and chill to set.

Ganache: 
100g chocolate
100g cream 
10g butter

Method:  Bring cream to a boil and pour over the chocolate to melt.  Once it is completely melted, stir in the butter until ganache is smooth and creamy.  Pour over the set chocolate mousse and return back to the fridge to set the ganache. 

Dust a layer of cocoa powder over the tart and serve with a dollop of whipped cream and fruits of your choice.
His friends enjoyed this very much, some of them had second helpings:D

I have linked this post to Bizzy Bakes.

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