Chocolate Poornam Mousse

Ingredients

For the mousse:

300gm dark couverture chocolate (70.4% cocoa)

75gm unsalted butter

300gm whipped cream

For the base:

30gm melted butter

100gm condensed milk

5ml vanilla essence

50gm refined flour

2gm baking soda

½tspn baking powder

10gm cocoa powder

10gm almond powder

For the poornam filling

100ml coconut milk

150gm jaggery

5gm cardamom powder

10gm cornstarch (dissolved in 30ml water)

For the garnish:

1 dry coconut (kopra)

50gm dark compound chocolate

 

Method

 

• Prepare the base—warm the condensed milk, add the melted butter, add the vanilla essence; sift the flour with the baking powder and baking soda and gently mix it in the condensed milk-butter mix along with the almond powder. Pour this mix (1/2-inch layer) in a baking sheet and bake in a pre-heated oven at 180°C for 12 minutes.

• Cool and demould the base. Cut into three-inch rounds. Place these in a three-inch ring mould.

• To prepare the mousse mix, melt the chocolate and butter together, mix well. Add the whipped cream and mix gently.

• Take the mousse mix, pipe it in a round mould and place it in the refrigerator for two hours (until it sets).

• Take the mousse and scoop out the centre on top; keep it for the garnish.

• Prepare the garnish by melting the compound chocolate and pouring it on a plastic sheet in the shape of sticks and six three-inch discs.

• Slice the dry coconut into round rings and toast it in the oven.

•.Prepare the poornam filling—melt the jaggery along with water and strain it, cook with coconut milk and add cornstarch until it becomes thick, add cardamom powder and allow it to cool.

• Pour the poornam filling in the scooped out hollow space in the mousse and place the chocolate disc on top.

• Place the scoop of chocolate mousse on the disc and garnish with chocolate sticks.

Recipe Courtesy: Executive Chef Alok Anand, Taj Coromandel, Chennai

This article first appeared in February 2014 issue of Hi! BLITZ magazine

Chocolate Poornam Mousse

Liveinstyle

Ingredients

For the mousse:

300gm dark couverture chocolate (70.4% cocoa)

75gm unsalted butter

300gm whipped cream

For the base:

30gm melted butter

100gm condensed milk

5ml vanilla essence

50gm refined flour

2gm baking soda

½tspn baking powder

10gm cocoa powder

10gm almond powder

For the poornam filling

100ml coconut milk

150gm jaggery

5gm cardamom powder

10gm cornstarch (dissolved in 30ml water)

For the garnish:

1 dry coconut (kopra)

50gm dark compound chocolate

 

Method

 

• Prepare the base—warm the condensed milk, add the melted butter, add the vanilla essence; sift the flour with the baking powder and baking soda and gently mix it in the condensed milk-butter mix along with the almond powder. Pour this mix (1/2-inch layer) in a baking sheet and bake in a pre-heated oven at 180°C for 12 minutes.

• Cool and demould the base. Cut into three-inch rounds. Place these in a three-inch ring mould.

• To prepare the mousse mix, melt the chocolate and butter together, mix well. Add the whipped cream and mix gently.

• Take the mousse mix, pipe it in a round mould and place it in the refrigerator for two hours (until it sets).

• Take the mousse and scoop out the centre on top; keep it for the garnish.

• Prepare the garnish by melting the compound chocolate and pouring it on a plastic sheet in the shape of sticks and six three-inch discs.

• Slice the dry coconut into round rings and toast it in the oven.

•.Prepare the poornam filling—melt the jaggery along with water and strain it, cook with coconut milk and add cornstarch until it becomes thick, add cardamom powder and allow it to cool.

• Pour the poornam filling in the scooped out hollow space in the mousse and place the chocolate disc on top.

• Place the scoop of chocolate mousse on the disc and garnish with chocolate sticks.

Recipe Courtesy: Executive Chef Alok Anand, Taj Coromandel, Chennai

This article first appeared in February 2014 issue of Hi! BLITZ magazine

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