White Chocolate Mousse with Chilli Grilled Pineapple 01/23/13
For dessert, Michelle Edwards samples a white chocolate mousse with chill grilled pineapple from Luscious Vegetarian.
I’m not really one to potter around with desserts – a tub of real vanilla ice cream or a good dark chocolate with berries and an espresso usually does it for me, but I thought that after two courses of really healthy food, I’d do something a little more decadent for dessert. It was between this mousse and Jade’s deconstructed tiramisu, but it turns out that pineapple is easier to find at South African supermarkets than finger biscuits.
I’d never made chocolate mousse before, which I blame on the fact that I didn’t do domestic science or home economics at school. But I’d watched enough cooking shows to have fear instilled in my heart about overworking the mousse when folding the egg whites into the chocolate-and-cream mixture. So I managed not to beat out all the air out of it, and, hooray, the mousse turned out just fine – light and fluffy and kind of airy and bubbly.
The boys inhaled theirs and left their chunks of chilli grilled pineapple to munch at the end, instead of dipping the pineapple in the mousse as Jade suggests, or doing the one-bite, one-spoonful technique that I employed.
I found the mousse really sweet – white chocolate obviously has none of the bitterness of dark chocolate, which is what I usually prefer – but the spicy, salty, piquant pineapple really cut through the creamy sweetness. While my dining companions didn’t approve of “taking pineapple and making it salty” or detracting from the mousse with bits of warm fruit, I thought it was great – interestingly textured and refreshingly different. And I’m fairly sure I have a more sophisticated palate than they do, anyway.
200g white chocolate, chopped
200 ml cream
4 egg whites
2T castor sugar, plus 1T extra for dusting
4 wedges pineapple
1T chilli salt
1. Melt the white chocolate in a double-boiler over low hear. Leave to cool slightly.
2. Bring the cream to the boil in a saucepan and turn off the heat.
3. Whisk the egg whites to form stiff peaks, whisking in the castor sugar towards the end.
4. Pour about a third of the cream into the chocolate, whisking in well to blend, before following with the remaining cream.
5. Use a metal spoon to fold one large spoonful of beaten egg white into the chocolate and cream mixture, and then gently fold in the remaining egg white. Make sure no white streaks show. Work gently so as not to lose any volume.
6. Spoon into pots or coffee cups, put on a tray and refrigerate until firm, at least 3 hours or overnight.
7. When ready to serve, preheat the oven’s grill or use the stove-top grill pan. About 15 minutes before service, sprinkle the extra castor sugar over the pineapple, and pop under the grill or on the pan for 30 seconds on each side to caramelise. Remove from the heat and sprinkle over some chilli salt.
8. Serve the pineapple to dip into the cold white chocolate mousse.