These two days have been freezing cold . There seems to be a plunge of temperature compared to the last weekend. Yet, I made something frozen for dessert! Well, I don’t mind frozen dessert but not freezing weather!
I can’t believe that it’s now the 20th day of the Royal Selangor – Get Your Jelly On– 30-day Challenge. 10 more days to go! It’s just amazing that I have gone this far and I have to admit that this October is probably the month that I push myself beyond the limit – blog everyday!
I am not crazy about chocolate as I don’t crave for it that easily. But, I do appreciate good quality of dark chocolate and I don’t mind chocolate dessert at all. I have decided to pair chocolate with lemon curd. As you may know that I am a big citrus fan. So, I thought chocolate and lemon would be a great combo! This frozen chocolate & lemon curd mousse is really good – the tanginess of the lemon goes very well with the bitter sweet dark chocolate! Both thumbs up from me!
Frozen Chocolate & Lemon Curd Mousse
Yield: 4 persons
For the chocolate mousse:
50g dark chocolate (60% cocoa), broken into pieces
60 unsalted butter, cubed
2 eggs, separated
1 tsp lemon zest
1 1/2 tbsp caster sugar
For the lemon curd mousse:
60ml lemon juice
2 egg yolks
2 1/2 tbsp caster sugar
2 tbsp unsalted butter, cubed and softened
150ml double cream
1. Put the chocolate and butter in a bowl and put in the microwave for 1-2 minutes until melted. Set aside to cool. Add the egg yolks and lemon zest, stir to combine.
2. In a bowl, put the egg whites and beat until soft peaks form. Add the sugar and beat until firm. Gently fold into the chocolate mixture. Spoon into the jelly mould lined with cling firm until half full. Freeze for 3-4 hours until firm.
3. To prepare the lemon curd mousse, put the lemon juice, combine egg yolks and sugar in a saucepan, cook over medium-low heat, stirring occasionally until the mixture thickens. Remove from the heat, add the butter , stir until completely melted and the mixture becomes smooth. Chill for 25-30 minutes.
4. Meanwhile, beat the double cream with an electric mixer until soft peaks form. Fold the whopped cream into the lemon curd until well combined. Spoon into the jelly mould until full. Freeze for 2-3 hours until firm. Leave at the room temperature for 10 minutes before serving.