We want to share a little secret with you...
Alright, its not so little - it's sort of a big deal!
It's the delicious recipe to the Callebeaut chocolate mousse that we served at the Eat to the Beat event. Here is a peek of these delicious desserts in mini cups.
Verrine with Tanzanian Chocolate Mousse, Lemon Pannacotta and Flourless Chocolate Cake8 oz glass (such as a wine glass or other decorative glass)
8 x 180 g portion/ 6 oz
FLOURLESS CHOCOLATE CAKE100 g Butter
125 g Cacao Barry Tanzanian Origine Chocolate
100 g Sugar
3 Eggs
1. Pre-heat oven to 200°C.
2. Grease a 8”x 8” baking dish
3. Melt chocolate and butter over water bath. Remove from heat
4. Whip egg and sugar until bands are formed on surface
5. Fold into chocolate mixture and place into the baking dish
6. Bake for 12-15 minutes
7. Cool down and cut into 8 pieces
8. Place in the 8 “Verrine” glasses
PANNA COTTA300 ml Cream 35%
75 ml Milk
75 g Sugar
1 Lemon zest
½ Vanilla bean or 1 tsp high quality pure vanilla extract
4 g Gelatin powder
30 ml Water
1. Simmer the cream, milk, vanilla pod (cut open length wise) and lemon zest for 5 minute over low heat
2. Remove from heat and add sugar
3. Mix gelatin powder with 30 ml of water. Microwave for 10-20 seconds to melt gelatin or melt over water bath until gelatin is liquefied
4. Add gelatin to cream mixture
5. Strain through a sieve to remove lemon zest and vanilla pod.
6. When slightly cooled pour straight in to the 8 glasses with the chocolate cake on the bottom
7. Let cool for ½- 1 hour in refrigerator to let the Panna Cotta set
CHOCOLATE MOUSSE75 g Sugar
75 g Water
4 (75 g) Egg yolks
120 g Cacao Barry Tanzanian Origin Chocolate
30 g Butter, un-salted
250 ml Whipping cream 35%
1. Boil water and sugar in small pot for 5 minutes to make a syrup
2. Pour hot syrup over egg yolks while whisking fast not to coagulate the eggs. Continue whipping until foamy and ribbons are forming on top of mixture
3. Melt chocolate and butter in a bowl on top of a simmering pot filled with water (Water bath). Once chocolate is melted, remove from heat and stir to combine.. Add egg mixture, by folding it in to chocolate and combine well
4. Whip cream and fold gently in to chocolate mixture.
5. Place in a pastry pocket
6. Divide mousse into the 8 glasses on top of the Panna Cotta.
7. Decorate with Crispearl, fresh Raspberries, Candied Ginger or Chocolate shavings
Eat to the Beat hosted their 14th annual fundraising gala at Roy Thomson Hall yesterday. The room was filled with 60 of Canada’s finest female chefs who brought together gourmet food and great wine to raise money for Willow Breast Cancer Support – an organization that has raised over $2.7 million to support anyone affected by breast cancer. The Bonnie Gordon School has participated in this event for the past 7 years - we look forward to the next one!
“As the couturier is the fashion, Porschen is to cakes: an artisanal maverick who wees the finished piece as unique thing of beauty. But as the best couture is wearable, so the best cakes are more than edible”. – Financial Times
Join us at the Bonnie Gordon School on Thursday, November 19/09 from 7-9:30 and spend an evening with Peggy Porschen. She'll be there discussing her design experience and inspirations, along with a question & answer period and book signing.
Do you want to make the most perfect French macaroons? Or maybe those trendy new marshmallows, tantalized with sophisticated flavours and colours? Or even better, learn the secret to making honey cashew caramels?