A.k.a Daaru Bharwan Mousse.
I’ve been bitten by the dessert bug of late.
While I’ve been a hogger (read as dessert aficionado) for as long as I remember, partly thanks to the Gujju genes, the bug to create desserts is recent.
I started with simple stuff – Brownies, Butter cakes and such. But there was this one dessert I had at Rhea and Kurush’s that I wanted to recreate for a long long time – Alcohol loaded Chocolate Mousse. Never had the guts to take the challenge head on because mousse can be complicated. Too hot, too cold, not airy enough, poorly whipped! A million things could go wrong.
So anyway, this weekend I decided enough was enough, and told myself the worst that could happen would be waste of eggs, cocoa, and time.
I read a lot on the internet on what to watch out for and what to avoid. With all the ingredients laid out, with proper measures, equipment set, I went about to make a Brandy laden Chocolate Mousse.
Prep time : 20 minutes
Making time: 45 minutes
Refrigeration time : 8 hours
- Cooking Chocolate – You can easily get cooking chocolate bars are super markets. Get one with higher cocoa content. Ideally 60% plus would be good.
- Heavy cream – Get about 80-100 grams. This will eventually influence the creaminess of the mousse. Available at most dairies.
- 3 Eggs
- 60 gms of Sugar. My desserts are usually low on sugar and heavy on flavor. Change this quantity to suit your sweet tooth. Blend the sugar so that it is a powder. We will use these in two halfs.
- 3 tablespoon butter
- A pinch of salt.
- ¼ cup of strong espresso. I used a moka filtered espresso. You could use strong nescafe. This will add color to the mousse and also add a nice after taste.
- 3-4 teaspoons of Brandy. You can use whiskey or Rum also or any other alcohol or liqueur.
- Heat some water in a wide ad deep vessel. Heat on low flame so that the water simmers, but doesn’t boil over.
- Mix 1 – To a small vessel, add the cooking chocolate, butter and espresso and let it melt. Stir occasionally so that no lumps form. Taste a bit to check for flavor. Once all the items have blended to your satisfaction, keep aside. It will remain warm for some time, but you need to be quick with other blends before this mixture cools.
- Add about 3 table spoons of brandy and mix well. Remember, this is a dessert not a drink. Adding a lot of alcohol would overwhelm the taste of the chocolate and espresso. So control the urge to splash one more teaspoon of booze.
- Separate the eggs.
- Mix 2 – Beat the yolks with half of the powdered Sugar over the same pot of simmering water. Beat the mix till it becomes frothy.
- Now we need to add Mix 2 to Mix 1. Check the temperature of Mix 1 before adding Mix 2. It should be just warm and not too hot. Dab a bit of Mix 1 to your lower lip. It should feel warm. Not too hot. Not to cold.
- Gently whip the two mixes together.
- Mix 3 – Take the egg white, add a pinch of salt and blend it well. It should get slightly thick, and small peaks should form and stay. The salt will help the egg white to stabilize.
- Gently add Mix 3 to the mix formed in step 5.
- Now the heavy cream. Whip the cream till it is smooth, and nice peaks form. The ones we get from the dairy are textured and not very smooth looking. Be careful not to over whip the cream.
- Add the whipped creamto the mix. Hand blend it to smoothness.
- Pour in any serving glass of your choice and keep to refrigerate. 6-8 hours should be good enough.
You can garnish with any light fruit such as raspberries, cherries, Orange juliennes or even grated chocolate.
I always taste my mixture at every stage to get a feel of how I am going. You could try that too and see if it works for you!