In keeping with the theme, I decided to make a "classy" dessert and, of course, I had to make it look easy - while Tiggers bounce, and Poohs are simply pooh-like, the QuinJa has to make stuff looks easy! Thanks for my sous chef help from Megan and Sarah for plating!
Caliente Chocolate Mousse with Whipped Cream Dusted with Nutmeg and Cinnamon
The QuinJa moves "fast as lightning" - this can be done in like 30 minutes!!!!
Ingredients:
8 oz chocolate (I use 65% semisweet Bletia.)
2 eggs
2 egg yolks
1/2 cup sugar (I use the Whole Foods "365" brand.)
2 cups of heavy cream (Just buy it by the quart.)
Technique:
1. Melt the chocolate - in a saucepan, boil some water. Then place a stainless steel mixing bowl on top with the chocolate on it. (This is a bane marie setup.)
2. This is where I generously add cayenne pepper! It's OK if it's on the overpowering side as you will add thing later to "dampen/weaken the flavor." Put in the fridge.
3. Using the same bain marie setup, warm the eggs over the boiling water in another stainless steel mixing bowl. I usually do this for 5 minutes to ensure that the eggs are safe to eat. I usually keep the mixing bowl off the saucepan. You do not want to get any egg solids precipitating!!!! Go slow and pay attention!
4. Fold the eggs and chocolate together.
Tip: When you fold, you want to aim your spatula dead center and sweep up and over. The spatula stays in that position, you hand moves/rotates the bowl.
5. Whip the heavy cream to a soft peak.
6. Fold the cream and the egg/chocolate mixutre.
7. Whip the remaining cream to top off the mousse. I grated cinnamon and nutmeg on top.
I wonder if I add some vanilla extract while whipping the cream if I would get some vanilla whipped cream.
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