
Ingredients:
• For the mousse:
• Dark chocolate- 100 g
• Egg- 1
• Cream cheese- 50 g
• Sugar- 1 tbsp
• Butter- 1/2 tbsp plus 1 tbsp
• For browned biscuit base:
• Butter- 100 g
• Flour- 150 g
• Sugar- 50 g
Method:
- For browned butter biscuit:
- Melt the butter in a pan in low heat, increase the heat and keep stirring until the milk solid turns brown and you get a nice nutty aroma. Pour it in a bowl, let it cool down.
- Cover with a cling film, keep it in the freezer for 15 minutes.
- Preheat the oven to 180 degree Celsius. Sift the flour in a large bowl, add the butter and work with your fingers until it resembles a bread crumbs, then add the sugar, bring the dough together.
- Grease and line a baking sheet. Take small balls out of the dough, roll it between your fingers, flatten it and place it in the baking tray.
- Bake it for about 30 to 35 minutes.
- For Mousse:
- Melt 60 gms of chocolate in a bowl, sitting on top of simmering pan of water.
- Take the bowl when the chocolate is melted, add 1 tbsp butter and stir well until the butter melts completely.
- Separate the egg yolk and white. Add the egg yolk to the chocolate mixture and beat well.
- In a separate clean bowl, beat the egg whites until soft peak forms, slowly add the sugar little by little and beat until stiff peaks form.
- Add the beaten egg whites to the chocolate mixture, one tbsp at a time to loosen the chocolate mixture.
- Finally add the cream cheese, fold it gently into the chocolate mixture.
- To assemble, crumble about 10 biscuits, add 1/2 tbsp of melted butter to the crumbled biscuit and mix well.
- Place a Chef’s ring on a plate, add the biscuit crumbs, press it gently, not too tightly, cover with cling film and leave it in the refrigerator for 1 hour, then pour the chocolate mixture on top of it. Cover it and let it set in the refrigerator for about 3 hours.
- Melt the remaining chocolate or even some more with it, pour it in a freezer bag, make it like a cone and slightly snip the edge.
- Pipe it on a grease-proof paper to your desired shapes.
- Place it on top of the mousse when ready to serve.
- Recipe Courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz