A creamy chocolate mousse, Christmas candy canes ice cream and a chocolate lava cake, this is a grand dessert with a capital G. And the recipes you get here.
Instead of one large dessert I opted this year for a grand dessert with three different (small) desserts. The chocolate mousse melts on your tongue, the Christmas candy canes ice cream is sweet with a fresh mint flavor and the warm chocolate lava cake is … delightful.
And although it looks awkward and maybe it seems like it is a lot of work it’s really not that much. And you can preprepared everything the day before (and the cakes in the morning) prepared. All you have to do is get the ice in time out of the freezer and put the cakes in the oven. That’s should be managable.
- there is chocolate liquor used in this recipe, so therefor this recipe is not suitable for children. If you want to make a children’s mousse use a creamy chocolate milk instead of the liquor.
- you can make the mousse and ice cream the day before it will save you a lot of stress. The cake batter can be made in the morning (and stored in the refrigerator).
- you can’t get tartufetto liquor, use Baileys or Sheridan’s instead.
- This is a grand dessert so make the desserts in small tins or amuse bowls.
It’s a good taste!
Chocolate mousse with a tic
- 1 sheet gelatin
- 100 grams sugar
- 2 tablespoons cocoa powder
- 300 ml cream
- 50 ml chocolate liquor
- 1 teaspoon vanilla extract
- Soak the gelatin in water until soft.
- Heat 50 ml cream until it is almost boiling and dissolve the gelatin in the cream. Remove from the heat.
- Allow 10 minutes to cool.
- Whip the cream with the sugar and cocoa powder until it is stiff, pour while continuing to mix the vanilla extract, gelatin and chocolate liquor in and when fully incorporated stop mixing.
- Pour the mousse into the dessert glasses and store in the refrigerator for at least 3 hours until firm.
- 4 amuse dessert glasses
Candy cane ice cream
- 250 ml milk
- pinch salt
- 150 grams sugar
- 5 egg yolks
- 500 ml cream
- 1 teaspoon peppermint extract
- 75 grams candy canes crumbled
- Put the milk and salt in a saucepan and let it come to the boil, while you stir.
- Meanwhile, whisk the eggs with the sugar until they are pale yellow in color.
- Add the hot milk in a thin stream, while continuing to beat.
- Put the custard back into the pan on low heat and stir with a wooden spatula until the custard begins to thicken. It's thick enough as you draw a line on the spoon and the line doesn't fill immediately. Remove from heat.
- In a bowl pour the cream and put a sieve on top.
- Pour the custard through the strainer and mix the cream with the custard.
- Put a plastic foil on top of the custard and allow to cool for 1 hour in the refrigerator.
- Beat with a mixer 1-2 minutes until the mixture is airy.
- Mix the peppermint extract and crumbled candy canes into the cream and pour into a freezer box.
- Place the box in the freezer and leave the ice for at least four hours in there until it's frozen.
- plastic foil
Lava Chocolate cakes
- 3 egg yolks
- 3 eggs
- 80 grams sugar
- 175 grams chocolate dark
- 175 grams butter unsalted
- 30 grams flour
- Preheat oven to 180 degrees Celsius.
- Grease a cupcake tin pan with oil.
- Whisk in a bowl the egg yolks, eggs and sugar until airy and pale yellow.
- Place a pan of water on the stove and hang a heatproof bowl in the pan. Make sure the bottom of the bowl doesn't touch the water (au-bain-marie).
- Melt the chocolate with butter in the bowl and when fully molten mix with a spatula the chocolate through the egg mixture.
- Then sieve the flour over the egg mixture and mix in with a spatula.
- Spoon with an ice cream scoop the batter into the tin and bake the cakes for 12 minutes in the oven.
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- muffin / cupcake tin
- Bowl and pan (au-bain-marie)
- ice cream spoon
This post is also available in: Dutch