Tuesday, February 26, 2019

Dark Chocolate Mousse - Tuesdays with Dorie

This week's Tuesdays with Dorie project was an airy mousse, rich in chocolate flavour. In addition to melting chocolate, whipping cream and whipping eggs, for this recipe, you were also required to make a hot sugar syrup and pay close attention to ingredient temperatures and even then, success was not guaranteed - my sugar syrup got away from me very quickly and had to be made a second time!
The results were worth the effort; it had an intense chocolate flavour but an incredibly light, ethereal texture. I used part of the batch to fill a flourless, souffle-like cake (Chocolate Cloud Roll from The Cake Bible, Rose Levy  Beranbaum) and the combination was sublime. 

There are easier recipes that taste just as good and I would use one of those if I planned to serve the mousse as is but for filling a cake, this is the one I would make, not just for its fabulous flavour and texture but for its stability; it remained beautifully aerated even under the pressure of being rolled within the cake and it sliced cleanly with a hot knife. 

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Tuesday, February 12, 2019

Almond Stripes - Tuesdays with Dorie

These were rather plain cookies made with almond flour, all purpose flour, butter, sugar, egg white and optional cinnamon, which I included. Simple though they were, they gave me more trouble than the more complicated recipes we've tackled from Dorie Greenspan's book, Baking Chez Moi!

My first attempt produced a dough that was much too stiff to pipe. I rolled it into small balls and flattened them before baking. I thought I had made a mistake in measuring so I made a second batch. It was the same. An extra tablespoon of egg white loosened it up a little but it was still difficult to pipe. 
The cookies (from both batches) weren't particularly pretty but they had a delicate flavour and crunch and went well with a cup of coffee.

Visit Tuesdays with Dorie to see how the others fared with this recipe.