Skip to main content

Strega Chocolate Mousse

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

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.



*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.

Photobucket

Comments

  1. This looks delicious! Thanks for sharing!

    ladybirdln.blogspot.com

    ReplyDelete
  2. Oh my yumminess! I saw this at Rook 17 and had to come check it out!

    ReplyDelete
  3. Saffron 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
  4. @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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa