Sunday, May 23, 2010

Vanilla Bean and Chocolate Mousse

Chocolate Box calls this recipe Chocolate and Vanilla Creams. That’s fine, but what does that mean? Its not whipped cream. And it’s not exactly mousse either because it’s not light and airy like mousse. But it deserves a suave name like mousse.

It looks like pudding but it’s much more decadent. It's heavier, dreamier, and more intense in flavor. Don’t expect it to be the same if you use vanilla extract. You must use a vanilla bean.

Chocolate and Vanilla Creams

2 cups heavy cream
1/3 cup sugar
1 vanilla bean
¾ cup sour cream
2 tsp powdered gelatin
3 tbsp water
2 oz. semisweet chocolate

Place the cream and sugar in a saucepan, then add the vanilla bean. Heat gently, stirring until the sugar has dissolved, then bring to a boil. Reduce the heat and simmer for 2-3 minutes.

Remove the saucepan from the heat and take out the vanilla bean. Stir in the sour cream.

Sprinkle the gelatin over the water in a small heatproof bowl and let it get absorbed, this takes about one minute. Then microwave the gelatin for 30 seconds on high heat. It should come out dissolved in liquid. Cool. Stir into the cream mixture. Pour half of this mixture into another mixing bowl.

Put the semisweet chocolate in a heatproof bowl over a saucepan of gently simmering water until melted. Stir the melted chocolate into half the cream mixture. Pour the chocolate mixture into four individual glass serving dishes and let chill for 20-30 minutes, until just set. While it is chilling, keep the vanilla mixture at room temperature.

Spoon the vanilla mixture on top of the chocolate mixture and let chill until the vanilla is set. Decorate with chocolate shavings.

No comments:

Post a Comment

Blog Installation and Coding by Designs by Linds 2011