Liquore Strega (saffron liqueur), chocolate, espresso, and anise-infused cream...this mousse is a chocolate lovers' dream: rich, decadent, and a perfect addition to my amuse-bouche menu.
INGREDIENTS:
1 ½ pounds semisweet or bittersweet dark chocolate
½ C espresso
½ C Liquore Strega*
4 egg yolks
1 C anise-infused heavy cream**
¼ C sugar
8 egg whites
pinch of pink Himalaya salt
*If you do not have any Liquore Strega - it is available through BevMo! - Sambuca or Galliano make fine substitutes.
**To make the anise-infused heavy cream, put 1 T of anise seeds into cold cream and let it infuse while you are melting the chocolate.
1 ½ pounds semisweet or bittersweet dark chocolate
½ C espresso
½ C Liquore Strega*
4 egg yolks
1 C anise-infused heavy cream**
¼ C sugar
8 egg whites
pinch of pink Himalaya salt
PROCEDURE:
Melt chocolate in the top of a double boiler or bain marie over low heat. Stir in the espresso and liqueur. Cool to room temperature. Beat in egg yolks, one at a time.Whip the cream until thick. Gradually add the sugar until stiff peaks form.Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.Fold the egg white-whipped cream mixture into the chocolate mixture. Pour into individual serving glasses and refrigerate for – at least – 2 hours before serving.
Melt chocolate in the top of a double boiler or bain marie over low heat. Stir in the espresso and liqueur. Cool to room temperature. Beat in egg yolks, one at a time.Whip the cream until thick. Gradually add the sugar until stiff peaks form.Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.Fold the egg white-whipped cream mixture into the chocolate mixture. Pour into individual serving glasses and refrigerate for – at least – 2 hours before serving.
*If you do not have any Liquore Strega - it is available through BevMo! - Sambuca or Galliano make fine substitutes.
**To make the anise-infused heavy cream, put 1 T of anise seeds into cold cream and let it infuse while you are melting the chocolate.
Once the mousse has set, top with a dollop of unsweetened whip cream. Dress it up with a dusting of fennel pollen.
This looks delicious! Thanks for sharing!
ReplyDeleteladybirdln.blogspot.com
Oh my yumminess! I saw this at Rook 17 and had to come check it out!
ReplyDeleteSaffron liqueur? Incredible! Liquore Strega is a new one to me, and you've created yet another culinary masterpiece using an unusual and intriguing ingredient!
ReplyDelete@Jenn, thank you. I love the liqueur, but it is definitely not for the faint of tastes. So, tempered in chocolate is a great way to serve it to people.
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