Chocolade, Experiment, Ginger, Nagerecht, Orange, Slagroom, Volle melk
Ginger-chocolate mousse
Tried a variation of the chocolate mousse I made when I just started to write for this blog. I added some ginger & orange zest to the mousse of the original recipe. Inspired by my previous blogpost and of course Allerhande which that recipe was based on.
This time the result turned out to be real fresh because I added the orange zest. Also the ginger gave the dessert a nice twist. You could barely notice it but it gave the dish an edge.
Ingredients (serves 4)
200 grams chocolate (72% cacao)
250 ml whipping cream
150 ml milk
zest of 1 orange
1 inch ginger
sugar
Preparation
Warm the milk in a pan. When it’s almost at boiling point turn of the heat. Break the chocolate and stir it through the warm milk. When the mixture is smooth let it cool of a bit.
During this time you can whip the cream in a fat-free bowl. Fold this into the chocolate mixture. Also add some flavor at this point. In my case sugar, orange zest & grated ginger. Put the bowl in a fridge for at least a couple of hours. Erwin from my previous post was right, a whole night is even better to get a right thickness of the mousse.
Recipe sources: Allerhande & Kookjegek
Author of this article is Dennis
what a wonderful pic, and great tasting recipe 🙂
So simple, yet decadent! Lovely presentation!
Yummy…mouthwatering snapshot…thanks for sharing…it looks great.