| Level: | Intermediate |
| Total: | 1 day 45 min |
| Prep: | 45 min |
| Inactive: | 1 day |
| Yield: | 8 servings |
Ingredients
- 1 (12-ounce) bag bittersweet chocolate chips
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup water
- 3 eggs, separated
- 1 cup sugar
- 1 cup heavy whipping cream
- 2 packets chocolate cookies, crushed (recommended: Oreo Crisps)
- Edible flowers, with stems if possible
Instructions
- Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until melted. Set aside.
- In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl. Set aside.
- Wash the beaters and bowl thoroughly and dry them. Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula. Once incorporated, fold the remaining whites.
- In a clean bowl, beat the cream until it holds firm peaks. Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula. Divide the mousse among 8 dessert cups. Chill at least 2 hours or up to overnight.
- Put the cookies in a heavy sealable plastic bag. Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs.
- Top each dish of mousse with crumbled chocolate cookies to resemble “soil”. Finish with edible flowers. Standing them straight up by inserting the stems into the mousse.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 696 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 5 g |
| Sugar | 72 g |
| Protein | 8 g |
| Cholesterol | 102 mg |
| Sodium | 407 mg |
Reviews
but do you get the terracota planters? can I use any planter?
Will definitely make this again.
Shrimp Seviche “Xni Pec” (Seviche de Camarones Xni Pec)
Recipe courtesy Daisy Martinez, 2008
Prep Time: 1 hr 0 min Inactive Prep Time: 3 hr 0 min Cook Time: — Level:
Easy Serves:
8 servings Ingredients
Seviche:
2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook’s Notes
3 lemons, juiced
3 limes, juiced
2 oranges, juiced
Xni Pec:
1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
1/3 cup freshly chopped cilantro leaves
1/3 cup olive oil
1/4 cup finely diced Spanish onion
1 teaspoon finely chopped chile pepper, see Cook’s Notes
1 lime, juiced
Salt and freshly ground black pepper
Good quality corn tortilla chips, for serving
Directions
To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
While the shrimp is “cooking,” make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
Cook’s Notes: Peeled and deveined shrimp are now available at most markets. You will save a considerable amount of prep time by purchasing “P and D” shrimp instead of those that need to be peeled and deveined.
Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.
Come on Daisy let me have it.
John Crenshaw