Roasted chocolate mousse

Category: Confectionery
Roasted chocolate mousse

Ingredients

For frying
White chocolate 75 g
rum or cognac 1-2 spoons
For baking
White chocolate 75 g
For mousse
cream of any fat content 100 ml
gelatin 1 tbsp. l.
whipping cream 200 ml

Cooking method

  • The phrase "fried chocolate" came across to my eyes many times. One day, I dug up a couple of intelligible descriptions at once, which prompted the experiment.
  • In both cases, roasted chocolate is included in more complex recipes.
  • I will only quote what concerns our subject.
  • Dear Alexandra in this recipe offers to cut white chocolate into small pieces, put on a dry hot frying pan, stir several times. The chocolate will turn into a caramel-colored mass.
  • Pour in strong alcohol, stir quickly and pour
  • a) into a ready-made hot dish - in this case, fried chocolate will give the dish a rich caramel taste and color of milk chocolate;
  • b) on a sheet of baking paper, spread in a thin even layer and let cool. Break or cut the resulting firm mass into pieces and add to the finished cooled dish to add variety to the texture.
  • And the notorious A. Seleznev suggests baking chocolate in the oven:
  • Put pieces of white chocolate on a silicone mat and place in an oven heated to 180C. Bake for 5 minutes. Allow to cool, grind into crumbs.
  • I tried both options.
  • In the pan, while stirring, the chocolate turned into a glassy mass that tasted like chocolate caramel. It is difficult to crumble it finely, but it dissolves well, especially in a heated liquid.
  • The baked option is less troublesome, and the chocolate has the same taste, but completely different in structure - fragile and crumbles into small grains. I missed the baking time and almost missed the moment when to take it out.
  • As a result, I melted the chocolate fried in a pan in warmed-up cream, combined with loose gelatin (1 tbsp. + 0.25 tbsp. Water) and, having cooled, combined with whipped cream. Then I mixed this mass with crumbled baked chocolate. Small grains dissolved in the mousse, but larger pieces remained.
  • Pictured is a mousse used as a cake layer.


Rada-dms
Wow, how interesting! A must try!
Premier
Rada try it! The experiment is very entertaining!
Nikollete
And I decided to make icing for the white cake for the new year. I bought white chocolate bars, melted it, and got a brown mass with grains. I thought it was low-quality chocolate and threw it into the bucket. I would have seen your decisions with chocolate earlier, would have found application ...
Premier
But now ...
By the way, I made some more experiments on frying chocolate. Here here you can see.

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