ScarlettDark Chocolate Horns filled with a White Chocolate Mousse
October 19th 2006 09:14
About Browns Liqueur Muscat
Liqueur Muscat is a unique Australian fortified wine. This glorious wine has magnificent rich tawny, toffee brown colour with an olive green rim, which is an indication of the use of some very old wine in the blend. It has heady aromas of ripe raisined Muscat fruit, dates, dried figs and honey that follow through to the palate, which is concentrated and luscious. The balanced raisined fruit flavours reflect the care and control over a long period to bring this Liqueur Muscat to its peak and ready for release. The combinations of excellent fruit, high quality spirit, time and care, give this great dessert wine a magnificent, rich and lasting impression. Like all wood-matured fortified wines, its ageing is complete so it can be enjoyed now.
INGREDIENTS
Makes 8
For the chocolate horns
225 gm quality dark chocolate
For the white chocolate mousse
30 ml / 2 tablespoons Browns liqueur Muscat
1 egg, separated
75 ml double cream
2.5 ml / ½ teaspoon powdered gelatine
10 ml / 2 teaspoons milk
For the apricot sauce
200 ml 7 oz dried apricots
120 ml water
50 gm caster sugar
15 ml / 1 tablespoon lemon juice, or to taste
15 ml / 1 tablespoon Browns liqueur Muscat
To finish
icing sugar, for dusting
1. To make the chocolate horns, carefully line 8 cream horn tins with non-stick baking parchment. Break the dark chocolate into pieces and place in a bowl standing over a pan of hot (recently boiled) water until melted. Stir until smooth.
2. Using a clean pastry brush, apply an even coating of chocolate to the inside of each lined tin, making sure that there are no holes and that the chocolate reaches the top of the horn. Chill until set.
3. Pipe any remaining chocolate into abstract shapes on a piece of non-stick baking parchment to use for decoration. Chill until set.
4. Gently remove the horns from the moulds, peel away the paper and leave in the refrigerator until needed.
5. To prepare the white chocolate mousse, break the chocolate into pieces and place in a heatproof bowl over a pan of hot (recently boiled) water. As the chocolate melts, incorporate the Muscat liqueur and 15 ml / 1 tablespoon lukewarm water. Stir until smooth and evenly blended.
6. Lightly beat the egg yolk and stir into the mixture.
7. Whip the double cream in a bowl until it just holds its shape. Carefully fold into the chocolate mixture.
8. Soften the gelatine in the milk, then place the bowl over a pan of simmering water until the gelatine is dissolved. Stir into the chocolate mixture and chill the mixture until it begins to thicken.
9. Whisk the egg white until stiff, then fold gently into the chocolate mousse mixture. Leave until thickened to the consistency of whipped cream.
10. Fill the chocolate horns with the mousse and chill for 1 hour before serving.
11. To make the apricot sauce, put the dried apricots in a saucepan with the water, sugar and lemon juice. Simmer for 20 minutes until the apricots begin to break up and form a syrup. Cool slightly, then purée in a food processor or blender. Pass through a sieve to ensure a smooth result. Add the Muscat liqueur and adjust the flavour with more lemon juice if necessary. Chill in the refrigerator until required.
12. To serve, pool the apricot sauce on individual serving plates and arrange the chocolate horns on top. Decorate with the chocolate shapes and serve immediately, dusted with icing sugar.
Tips:
Avoid over handling the chocolate horns as they are easily spoilt by fingerprints..
**From “The Masterchef Collection”**
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Comment by Lily
Ars Poetica
and chocolate
and mousse of all shades)
yummo scrumski-ilicious .. i want some
now that hAs to be an erotic food..
yes, never overhandle chocolate horns...
I think i smelt your blog before i got here..
looking at all your post titles makes me hunger, hungry...
~Lily
Comment by Tracy
Movies and Life
Comment by Scarlett
Dessert
The problem with some of these desserts is that they look so nice and presentable that you just can't bear eating them - much like art, I just find myself staring at them (drooling at the same time - the dessert, not art!!) before giving in to my cravings!
Tracy -- late night assignments/last minute crammings go hand in hand with an abundance of chocolate!
Comment by Tracy
Movies and Life
Yes, they do look like works of art, they are amazing.
I will make sure I have chocolate on hand the next time I do a late night
Tracy
Comment by charles
ZCars
Ponderous
I wouldn't have any problems eating them though! YUM!!!
Charles.
Comment by Hellvis
Earache Hotel
Comment by KateG
Asperger's Island
What is your favorite kind of chocolate?
I just had some 72% Dagoba brand choco the other day that was realllllly good. And some lavender flavored choco.
Comment by Scarlett
Dessert
Thanks Charles and Hellvis for your comments!