Saturday, September 1, 2012

Pineapple and chocolate mousse Duet

This is a sweet dish made up of tangy pineapple and dark chocolate.

The ingredients are:

Del Monte Pineapple slices: 2
Del Monte Peaches halves: 4
Dark Cooking Chocolate: 9 tbsps
Coffee: 1 tbsp
Butter: 2 tbsps
Whipped heavy cream: 2 cups
Eggs: 7
Castor Sugar: 4 tbsps (or according to taste)

Pineapple mousse:

1.Take the pineapple slices and add a bit of sugar on it and keep on a low flame till it turns into a sort of gooey curd. Strain the curd and refrigerate for as long as you want. It lasts for a day or two.
2. Separate four egg white and whip them into stiff peaks with a tbsp of sugar and refrigerate.
3.Whip a cup of cream to soft peaks and refrigerate.
4. Take out the pineapple curd, strain it and add the remaining egg yolks to it.Mix well.
5. To the mixture, fold, a third of the whipped cream.
6. Now fold a half of the egg whites to the mixture and fold the remaining whipped cream.
7. Refrigerate the mixture.

The chocolate mousse has to be a bit bitter to counter the sweetness of the pineapple.

Chocolate mousse:

1. Whip a cup of cream to soft peaks and refrigerate.
2. Take the chocolate, butter and coffee and melt over boiling water till the mixture is smooth.
3. Separate the 3 eggs and whip the egg whites with a tbsp of sugar till soft peaks.
4. Once the chocolate mixture is cool yet warm to touch, add the 3 egg yolks to it.
5. Fold in a third of whipped cream and then half the egg whites and then the remaining whipped cream.
6. Refrigerate the mousse.


Layer the pineapple mousse and chocolate mousse over each other and then top it off with peaches or whipped cream.

(PS: Check out for the food adventurer!)

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