"Sweet Earth" - Chocolate Mousse With Chocolate Cookie Crumbles (Tierrita Dulce)
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tbsps
Instant Espresso Powder1 tsp
Vanilla Extract1 pinch
Salt1 cup
Water1 cup
Sugar1 cup
Heavy Whipping CreamDirections:
1
Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl
2
Set over a pot of simmering water and whisk until melted
3
Set aside
4
In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes
5
Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl
6
Set aside
7
Wash the beaters and bowl thoroughly and dry them
8
Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted
9
Fold 1/3 of the whites into the chocolate mixture with a rubber spatula
10
Once incorporated, fold the remaining whites
11
In a clean bowl, beat the cream until it holds firm peaks
12
Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula
13
Divide the mousse among 8 dessert cups
14
Chill at least 2 hours or up to overnight
15
Put the cookies in a heavy sealable plastic bag
16
Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs
17
Top each dish of mousse with crumbled chocolate cookies to resemble "soil"
18
Finish with edible flowers
19
Standing them straight up by inserting the stems into the mousse