November 28, 2012

Truly Scrumptious

The name of the post is after one of the characters from 'Chitty, Chitty, Bang, Bang!' and also perfectly describes this dessert.

I have this problem whipping cream. I mean, I blame the cream I use, but I don't think many other people have the same problem. I've tried everything, but the Amul carton cream just does not whip. It took years for me to actually give up, but now I really have. I settled for non-dairy frozen cream as an alternative. Worked perfectly, but didn't taste as nice.

Then, one fine day tried out another company of fresh cream and it whipped! Unfortunately, the times I actually needed the cream, I could never find it. So now, whenever I do see, I just buy and then think of what to make with it later

Anyway, back to this truly scrumptious dessert. I was generally blog hopping and stumbled across this blog- The Pioneer Woman. Really wonderful site. She lives on a farm with 4 kids and a basset hound and cooks great food and writes well too. This recipe is just soooo easy. Didn't realise mousse could be this simple to make.

I adapted it a bit. This is my version. Click here for her version.

Take 1 & 1/2 C of dark chocolate chips and 1/2 C of caramel chocolate chips. Put in blender. Squeeze out one orange into the blender and whiz away. I don't want to sound like Nigella Lawson, but the sound of those crumbling chocolate chips along with the citrus was quite exciting.

Then add 3 large eggs, a tiny pinch of salt into the blender & whiz some more. Then add 1 cup of very very hot coffee (I used 2 Tbsp of decaf coffee and 1 tsp of sugar- add more sugar if you're one of those people who likes things sickeningly sweet) Slowly pour in with the rest of the mixture. The hot coffee will partially cook the eggs. Blend for another 30 seconds. This gets all the air into the mousse.

Then pour into cups/jars/glasses. The jars she uses are pretty cool. I only had these fluted glasses. I'm sure it would have tasted better in her jars. Oh well. Pour, so that there is enough space for whipped cream on the top. Refrigerate until set. It took about 2 hours. Whip up the cream with a bit of powdered sugar. I also added some orange essence in mine. Dollop into the glasses. Dust some cocoa powder and sprinkle with orange rind and now say 'Hello' to Truly Scrumptious.


I shall make this again at Christmas. Somehow the combination of orange, chocolate and coffee seem like a christmassy thing.

1 comment:

1-THE-NA said...

Damn! Am never reading your blogs till I come back to India and eat the pics you have been posting!