vendredi 20 avril
HHDD#11 : Creamy cherry chip chocolate mousses with cherry compote and caramelised sesame seeds
Yes, I know I already published this recipe last week. But I just heard about the HHDD#11 deadline thanks to the lovely and helpful Véro from DelimOOn and her white chocolate mousses.
This HHDD#11 (Hay Hay it’s Donna Day) is held in reference to Donna Hay who is very famous in Australia for her recipe books.This 11th edition is organised by Hélène of the blog Tartelette.
My last minute desperate attempt to create a new recipe for this HHDD#11 “Mousses” theme ended up to be really pityful although a good laugh, when I came face to face with my very nice apricot/white chocolate/puffed rice mousse stacked between dried apricots but completely devastated! Not enough gelatine (it is true I do hate gelatine or agar-agar)? I’ll never know…
Anyway, I had to resort to participate with the recipe for my creamy chocolate and cherry chip mousses with cherry compote and caramelised sesame seeds. You can access the recipe in French here.
Cherry chip chocolate mousses with cherry compote
and caramelised sesame seeds
(for 2)
For the mousse :
100 g bittersweet chocolate with cherry chips and caramelised sesame seed
10 cl ultra-pasteurised Light cream
10 cl almond milk
1 egg
rhum
15 g caster sugar
¼ vanilla sugar bag
Break the chocolate into small pieces. Bring the milk and the cream to a boil, then pour it over the chocolate and combine until the chocolate is melted. Add some rhum.
Whisk the egg yolk with the sugars until the mixture become creamy. Slowly add the chocolate mixture and mix well.
Beat the egg white and add delicately to the mixture.
For the cherry and sesame seed compote :
1 cup frozen sweet black cherries
1 tsp sugar
A bit of red Port
2 tbsp sesame seeds
In a small pan over medium heat, add the cherries and reduce into a compote with the sugar and the Port. When it starts bubbling, add the sesame seeds and simmer for 10 min.
Add the cherry compote at the bottom of a wine glass or other ramequin. Pour over the chocolate mousse and refrigerate for at least 6 h.
