White chocolate lined Brown Chocolate Mousse Recipe

White chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries

Recipe by Jackie Cameron

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef's note: we use Belgium Callebaut couverture - meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave. Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack. Allow chocolate to run and set hard on the inside of the glass. Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4 Egg whites

¾ cup Caster Sugar

1 cup Flour

100 g White Chocolate

100 g roasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar. Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Debbie]

Hi Jackie,

Please can you explain how to pipe the biscotti?

Thanks
Debbie

[Jackie Cameron]

Hi Debbie

Thank you for your mail.

The biscotti mixture is soft and is easily piped. Place the mixture into a large piping bag, without the nozzle, and slowly pipe the mixture onto a floured oven tray. Do this slowly so to allow an even shape. The size and shape you pipe will result in the size and shape of the final product. I have attached a photo to help you.

Let me know if you have any other foodie questions.
Enjoy the rest of your day.

Yours in hospitality
Jacqueline Cameron
(Head Chef)

[lindsay]

just found your site,sooooo excited,you have such a full life and still find the time to help us 'home cooks',thank you,will be cooking up a storm,regards lindsay

[Jackie Cameron]

Thanks Lindsay, for your below comment. So glad you have found our site.
Please shout if you have any foodie questions, I am always willing to
help-NEVER too busy!
Have a wonderful Easter weekend.
Jackie