CHOCOCRU® RECIPES

CHOCOCRU® Extraordinary Antioxidant Chocolate Mouse

INGREDIENTS

 

- 25g CHOCOCRU EXTRAORDINARY ANTIOXIDANT COCOA

-200g CHOCOCRU EXTRAORDINARY CHOCOLATE (DEPENDING ON THE LEVEL OF BITTERNESS REQUIRED MILK OR DARK CHOCOLATE OR A   COMBINATION CAN BE USED. WE SUGGEST BEGINNING WITH CHOCOCRU EXTRAORDINARY ANTIOXIDANT MILK CHOCOLATE) 
- 4 EGGS
- 1.5 TABLESPOONS RUM (OPTIONAL)
- A FEW DROPS OF NATURAL ORANGE OIL
- 2 TEASPOONS STRONG COFFEE POWDER DISSOLVED IN 40MLS HOT WATER.
- 40-50 mls OF ADDITIONAL WARM WATER (IF REQUIRED, SEE METHOD)
- A PINCH OF SALT

METHOD

- Separate the egg whites from the egg yolks.
- Whisk the egg whites and salt until thick peaks form and the mixture holds its shape.
- Melt the chocolate carefully in a microwave (15 seconds at a time, stiring each time). Do not let the chocolate get too hot. Stir   till all the chocolate is melted.
- Add CHOCOCRU Extraordinary Antioxidant Cocoa, to the melted chocolate and stir till smooth and creamy.
- Add the coffee (dissolved in 40mls water) to the chocolate mixture.
- Mix well. Aim for a thick consistency similar to thick runny honey/treacle. If too thick add more water (possibly 40-50ml more).
- Whisk egg yolks, add the orange oil and rum (optional). Mix well.
- Add the egg mixture to the chocolate/coffee mixture. Mix thoroughly.
- Now transfer some of the egg white to the chocolate/coffee/egg yolk mixture.
- Gradually add more and more egg white, stirring gently until no more egg white can be seen.

Transfer to dishes and refrigerate till set. Ideally make the mouse 3-5 hours before serving.

Decorate. Suggestions: berries, chocolate crème fraiche, chocolate shavings etc