Who wants to dive into Chocolate+Coffee heaven !! How about satiating your sweet tooth with this delectable and heavenly White Chocolate Mousse With Espresso Ganache. If your answer is yes..and if you think like me- chocolate is the answer-Who cares what the question is ..right !!
White chocolate mousse with espresso ganache is an absolute win-win dessert. The sight, the sound, and the aroma will surely tempt you. Chocolate is an aphrodisiac and food for the soul. This dessert is so seductively good that you instantly want to adore and love everything around you. Well, this is the magic it spells!!
I ain’t joking…You gotta try this recipe to know what I mean. Well, there are some days when you just want to indulge in sin!!
Well, it’s a new year eve and everyone has their own plans and resolutions for a bright and promising 2016.
This new year I am aspiring to be a better person and want to enjoy and appreciate each and every moment of my life.
I want t0-
Take time to be friendly as it is the road to happiness
Take time to dream- as it’s hitching your wagon to a star
Take time to love and to be loved as it is the privilege of the god’s
Take time to look around as it is too short a day to be selfish and
Take time to laugh-as it is the music of the soul.
With every passing year, I have just emerged as a stronger person. Life only demands from the strength you possess as it always has an uncanny way of responding to our needs. Well, all you need to have is perseverance and above all confidence in yourselves. We all are here to perform some deeds, and that must be attained at any cost.
Getting back to business!! Have a look at these pictures. I m sure they will lure and make you leave the laptop screen and head straight towards your kitchen:)
My word of wisdom-
If you want something very badly, you can achieve it.
It may take patience, hard work, a real struggle, and a long time; but it can be done.
That much faith is a prerequisite of any undertaking,
artistic or otherwise. Bidding adieu to all my readers and wishing everyone a very very Happy New Year 2016.
Recipe of White Chocolate Mousse With Espresso Ganache
Ingredients:
125 grams grated white chocolate (Best quality chocolate)
½ cup -milk
½ tbsp- gelatin
1/2 cup- whipped cream
½ tsp vanilla essence (optional)
ESPRESSO GANACHE
1 cup -heavy cream
2 tbsp -unsalted butter
2 tbsp -sugar
1 cup- semisweet chocolate
1 tbsp- instant espresso powder
Method:
1. Heat the milk and add the grated white chocolate and stir till it melts.
2. Stir in vanilla essence at this point (if you are using).
3. Let the chocolate mixture chill at room temperature.
4. Add 1 tbsp. water to set gelatin and heat it in a microwave for 10 seconds.
5. Strain and add the dissolved gelatin in melted chocolate.
6. Now using a spatula, gently fold the whipped cream into the chocolate without deflating it.
7. Pour it in an individual shot glass and set in a refrigerator for at least 2 hours.
ESPRESSO GANACHE METHOD-
1. Heat cream, butter, and sugar in a saucepan over medium-high heat.
2. Stir continuously to dissolve sugar and bring the mixture to a boil.
3. Place the chocolate and the espresso powder in a bowl.
4. Now pour the hot mixture over the chocolate and stir it until smooth.
5. Keep at room temperature until ready to use.
Recipe of White Chocolate Mousse With Espresso Ganache
Ingredients
- 125 grams grated white chocolate Best quality chocolate
- ½ cup milk
- ½ tbsp gelatin
- ½ cup whipped cream
- ½ tsp vanilla essence optional
ESPRESSO GANACHE
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 1 cup semisweet chocolate
- 1 tbsp instant espresso powder
Instructions
- Heat the milk and add the grated white chocolate and stir till it melts.
- Stir in vanilla essence at this point (if you are using).
- Let the chocolate mixture chill at room temperature.
- Add 1 tbsp. water to set gelatin and heat it in a microwave for 10 seconds.
- Strain and add the dissolved gelatin in melted chocolate.
- Now using a spatula, gently fold the whipped cream into the chocolate without deflating it.
- Pour it in an individual shot glass and set in a refrigerator for at least 2 hours.
ESPRESSO GANACHE METHOD-
- Heat cream, butter, and sugar in a saucepan over medium-high heat.
- Stir continuously to dissolve sugar and bring the mixture to a boil.
- Place the chocolate and the espresso powder in a bowl.
- Now pour the hot mixture over the chocolate and stir it until smooth.
- Keep at room temperature until ready to use.
