It's dessert time! Fall in love with this creamy & bittersweet chocolaty mousse, by Chef Julien Bompard of Le Saint Julien. The chic boutique restaurant has been voted the Best French Restaurant in town two years on the road by Singapore Business Review 2008 & 2009, featuring classic home cooking with fine dining touch.
The Carmelized Chocolate Mousse was the last item in the menu, rounding off my DBS Masterclass With Chef Julien Bompard At AFC Cooking Studio.
Just look at the greedy me, digging into the Chef's creation!
Participants that day got a personalized touch from Chef Julien, as he went around feeding us with his freshly-made mousse. I'm now sharing with you his recipe so you can also show off to your family & guests :)
Ingredients:
150g Sugar
100g Cream
70g Egg Yolk
180g Chocolate
400g Whipped Cream
Method:
Le Saint Julien French Summer Terrine Recipe
‘Le Saint Julien’ Duo Custard & Pan-seared Foie Gras Recipe
The Carmelized Chocolate Mousse was the last item in the menu, rounding off my DBS Masterclass With Chef Julien Bompard At AFC Cooking Studio.
Ingredients:
150g Sugar
100g Cream
70g Egg Yolk
180g Chocolate
400g Whipped Cream
- Chop chocolate coarsely.
- Whisk cream till peak is formed.
- Over medium heat, cook sugar till it turns caramel brown. * Only turn the pan. Do not use spatula or caramel will get stuck in spatula.
- Remove from stove & pour in cream.
- Add chopped chocolates & stir till melted. Add yolk.
- Keep mixture aside until it cools.
- Fold the cream into the chocolate mixture.
- Keep refrigerated for at least 3hrs before serving.
what is the difference between cream and whipped cream in the recipe?
ReplyDeleteJolene, it's the same. Just short form instead of typing full name again. Have fun!
DeleteI would be reaching in with a spoon, too, Shirley!!! Thanks for sharing this yummy recipe...right up my alley :)
ReplyDeleteLiz, hahaha! I'm delighted that u like it too :)
Deletelooks complicated...LOL...but sure sedap
ReplyDeleteKathy, need some good work to produce nice results. Heehee!
DeleteI share the same sentiments as small kucing, this didn't look simple, but definitely sent me drooling......
ReplyDeleteDS, I think u'll have no problem handling this :)
DeleteI don't want to cook.. but I sure want to taste! :)
ReplyDeleteReana, lazy like me. Hahaha!
DeleteI didn't think chocolate mousse could get any better, but carmelized chocolate mousse?! Sigh... Thanks for including the recipe, Shirley -- this was a fitting dessert for your special day with Chef Julien!
ReplyDeleteKim, I'm glad u found the recipe of use. Try making it some day. I'm sure u're gonna enjoy :)
DeleteChocolate.... mousse..... OMGGGGGGGGGGGGGGGGGGGGGGGGGG *salivates* HAHAHAH!
ReplyDeleteJessicat, hahaha! Enjoy....
DeleteThis looks beautiful & tasty :-)
ReplyDeleteCJ, thks for coming by!
Deletethat looks delicious, yum, I just ate but this post makes me want to eat again haha
ReplyDeletePop Champagne, hahaha! Have fun!
DeleteI'm in love with this exquisite sweet creation :D
ReplyDeleteCheers
Choc Chip Uru
Guru, now that you've got the recipe, can always make your own :)
DeleteAnother delicious creation! I don't know how you do it..stay so slim and enjoy such excellent gourmet food. Regarding your question, I've had the bob hairstyle a few years ago but after I started the blog I grew it out, hoping to do more with it. Well I had hard time styling it so I just decided to cut it off.
ReplyDeleteBessie, trick is to eat less each time but have many meals. Lol! Well, u certainly look great with the new style, dear!
DeleteI have a question. Step 5, where to add the chocolate? melt the chocolate separately then only fold with the cream mixture?
ReplyDeleteEvelyn, add the chocs into the cream mixture. As it's still hot, stir the chocs till melted. Have fun cooking!
DeleteFine dining sure it was. I loved the recipe plus seeing all the pics, what a fabulous event to attend.
ReplyDeleteNava, it was a fabulous event!
Deletenice sharing! :)) and blessed with food too XD
ReplyDeleteEdmend, thks dear! I'm glad u like it too :)
DeleteChocolate mousse...anytime!
ReplyDeleteYee Ling, have a good weekend!
Delete