Chocolate Teardrop Mousse

My first dessert for this blog, Chocolate Teardrop (it can be tears of joy or otherwise, well for me its otherwise for now. 😦 ) but then when i look at the pics and the process that i’ve gone through to get this done, its back to 🙂 WUHuu!..check it out man, gosh.. its such a challenge to play with chocolate. It gets stick and gooey and i just cant help licking my finger everytime i fold the chocolate paper (the surrounding of the teardrop shape that holds the mousse inside of it). The best way to deal with this is to work on a marble top and in an air-conditioned room, both of which i dont have. sigh. So i had to work very fast or sometimes i just sit close to the open fridge to get the cold breeze from it (kesian kan..hmmm)..lol.

I first make the chocolate fortress (the surrounding of the mousse.) i cut an inch wide and about 8cm length on a baking paper (the mould). At first, i thought that would do, by just melting the chocolate n evenly spread it on the baking paper. Then, as i was about to fold it to make the fortress, i find it very hard to make a teardrop cause the baking paper was too thin and not firm enough. But still manage to get a somesort of a teardrop yang cacat..ahhaa :D. I wasn’t satisfied, so i try agian..haha..this time i used one of those fliers from McDonald (u know those A4 size thick paper)so yeah..did the same time..n this time..success..so easy ba..just spread and fold..simple as that..haha..anyway after that folding, i let it rest in the fridge (i put at the bottom part, y?, cz fridge leaks sometimes..sigh..haha).

Rite, the mousse part. This is easy (so i thought..) just a few simple ingredients, cooking chocolate, whipping cream, eggs. So i melt the chocolate in my microware (shortcut ba..hehe) then separate the yolks and the whites, beat the yolks and whip the whites with a touch of salt ( this one haf to beat like gila..or just like what i did, use the hand mixer la…yes i got hand mixer..hehe..thank god..phew!) but one thing i found out is that, its always better to hand beat it cause after a while, there might be some egg whites underneath those foam (or is it bcz i didn’t beat long enough…hmmm), anyway, lastly is the whipping cream that needs to b whip. 🙂

Lastly, combine yolks with melted chocolate then slowly fold into whipped cream and lastly the whites. Let it set for a while in fridge (supposed for an hour or longer but..i cant wait kan..cause wanted to take pic ba..hehe)Anyway, what i did after that was, to take out the thin baking paper that wraps around the fortress before putting the mousse. Guess what happen?As soon as i put the mousse in it, it breaks the chocolate fortress and the mousse just ooze out ..hehe..damn..then i thought, mayb its to thin or i need to freeze it longer. Then i think again, hey, what if i put the moussein first, chill it again then only remove the paper?hah..ya ba..boleh..so yeah.thats exactly what i did..hehe..

So this is what you get, a soft texture from the mousse and a little crunchy from the wall of chocolate teardrop. Tears of joy or otherwise?Well, i think its always both.. 🙂

Tags: baking paper, challenge, chocolate wall, cooking chocolate, crunchy, egg white, microwave, mousse, salt, teardrop, tears of joy, whipping cream, yolks