The copper cauldron came back out today as I could not resist making dairy and egg free chocolate chantilly. I read it in bed last night and could not believe my luck. Not only did it require minimal ingredients, the process also sounded pretty easy with no sight of the usual cross referencing to other recipes/culinary words which often takes a further 20 ingredients and 48 hours to prepare, wrapped up in a single word (yes you, mousseline forcemeat in my inaugural dish (scroll down)) lulling you into a false sense of ability. However, you have got to have strong arms - you would need to be able to hold a copper saucepan over a bowl of ice/cold water in one and an electric whisk in the other. I pared down the recipe as it was 9pm on a Wednesday night - 100ml filter coffee and 112.5gm dairy free dark chocolate of your choice heated gently over the stove until melted and married, then the cauldron is plunged into a bowl of cold icy water and the chocolate is whisked until thick and creates a ribbon when it falls back onto itself. It takes longer than you first expect but it does come together so patience is key here. Chill in the fridge. I licked all the cooking utensils after - after all, I haven't had chocolate chantilly / mousse in about 3 years...
Thank heavens for molecular gastronomy! (And Larousse of course)
Looks divine!
ReplyDeleteIt was, we had it late last night after a Xmas party and divine was the apt word, x
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