Chicken and Mousse

I really mean chicken and mousse, not mouse. That was my theme for today. I had already planned, at the beginning of the week, that on Saturday morning, I want to cook glutinous chicken rice 糯米鸡 aka Loh Mai Kai for lunch. This really needed to be pre-planned as rice and chicken pieces have to be bought way before. Even the rice need to be soaked overnight. Surfing through the sites much earlier, I found a simpler version of this, with step by step guide. Using her recipe, I made twice the amount. However, I think I might have added slightly more water, the rice was a bit sloggy, but really easy to chew and swallow. My hubby commented that it was a little on the plain side. As I took the rice with chilli, I can't really tell. :p Too much work for a simple food. Might not be worth to make it afterall!



I asked my elder sister yesterday what she would like for dessert today (after dinner at my parents' place). She said "chocolate..." After a few instant messaging exchanges, I told her I'll make chocolate mousse since she asked for it. Since I've not done chocolate mousse before, I figured I might as well give it a try since I still have my Ghirardelii baking chocolates. I've been eyeing a few chocolate mousse recipes, including this from David Lebovitz's site. After a few rounds, I decided on this recipe from Daily Delicious. This recipe doesn't use butters, and looks more healthy compared to the rest.

I doubled the recipe, and used a mix of 60% & 72% baking chocolates. As I was folding the melted chocolate into the beaten eggs, I can really smell the strong chocolate taste. So when I folded it into the whipping cream later, I can't help but to pinch from the side to taste! The smoothness and the cooling taste just lingers in my tongue...Yummilicious!!

I decorated them with light chantilly cream, topped with coffee bean chocolate and mint leaf. Doesn't it all looked more presentable now?



Recipe for Dark Chocolate Mousse, extracted from Daily Delicious Blog.
Makes approx 12 cups (about 2½" ramekins)

Ingredients:
240g Dark Chocolate, 50%-60% cocoa mass, chopped
80g Dark Chocolate, 72% cocoa mass, chopped
60g Sugar
6 whole eggs, about 270g
340g Whipping Cream (Original ask for 43% fat, mine is only 35%)
2 Tbsp Dark rum
A dash of salt

Method:
1. Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil.

2. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

3. Using electric beaters, beat the eggs, salt and sugar in a bowl until the mixture is thick, pale and increased in volume. Transfer to a large bowl

4. Using a spatula, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

5. Spoon into the ramekins or dessert glasses..

6. Refrigerate for 2 hours, or until set, or overnight. Decorate with extra whipped cream and mint leaves. Sprinkle cocoa powder if desired.