Tart with Chocolate Mousse and Bourbon Caramel Sauce
by Rehan S. BrandingThe Tart with chocolate mousse with a
topping of Bourbon Caramel Sauce boasts a crispy cookie-like crust and a light
and airy interior.
Pecan Crust
Ingredients
·
flour
(half cup)
·
1/4
cup chocolate powder, bittersweet
·
1
cup toasted pecans
·
1
tbsp sugar (granulated)
·
brown
sugar (two tbsp)
·
Half stick
unsalted butter, melted (2 ounces or 4 tablespoons)
Filling of
chocolate mousse
·
8
ounces coarsely chopped unsweetened chocolate
·
1
bar unsalted butter, sliced into pieces (2 ounces or 4 tablespoons)
·
2
tbsp water 1-2 tablespoons bourbon*
·
1
tsp vanilla essence
·
4
big Safest Selection Separated pasteurised eggs at room temperature**
·
a
teaspoon of salt and 3/4 cup whipping cream
·
1
tablespoon of sugar
·
Caramel
Sauce with Bourbon
·
1
cup sweetener (granulated)
·
1/4th cup
of water
·
Half tbsp corn
syrup (mild)
·
1/2
gallon of whipping cream
·
2
tbsp bourbon (optional)
Easy chocolate
mousse recipe
with tart and a topping of bourbon
caramel sauce
To make the
crust:
Set the oven to 350 degrees
Fahrenheit. Using a nonstick spray, coat a 9-inch tart dish. Fill a food
processor bowl halfway with flour, cocoa, nuts, and sugar content. Grind until
the pecan chunks are as small as peas and the mixture is thoroughly
combined. Blend in the melted butter till the paste is moist and stays together
when you push your fingertips firmly. In the prepared tart pan, press the crust
into the bottom and up the edges. 10 minutes in the oven Allow cooling entirely
on a cooling rack.
Filling for
the chocolate mousse:
Put together the chocolate,
butter, bourbon, and water in a heatproof dish over a pot of gentle
warm water. Permit the butter and chocolate to melt before whisking until
the mixture is creamy and shiny. Withdraw the pan from the heat and add the egg
yolks one at a time, stirring to mix after each addition. Pour in the vanilla
extract. Mix until the batter is creamy and shiny once more. Allow cooling for
another 5-10 minutes, stirring constantly with a spatula until barely warm.
Simultaneously, beat the cream to
moderate peaks in the bowl of a stand mixer fitted with the whisk attachment or
in a mixing dish with a hand mixer. Remove from the equation. Combine room
temperature egg whites and salt in a separate clean mixing bowl. Whip egg
whites on the moderate speed with a clean whisk attachment or beaters till
stiff peaks form. Whipping pasteurised egg whites take a little longer, but a
little tartar cream or lemon juice will assist. Slowly drizzle in the
sugar and continue to whip until shiny, firm peaks appear.
With a rubber spatula, carefully fold
the whipped cream into the cooled chocolate mix, pausing when big traces of
chocolate remain visible. Stir in the egg whites until they are barely blended.
Cover with plastic wrap once the mousse mixture has been poured into the
chilled pecan crust. Before drizzling with caramel and serving, chill for at
least 4 hours or overnight in the refrigerator.
To make the
caramel sauce, combine the following ingredients.
Boil the sugar, water, and corn syrup
in a medium nonstick saucepan over high temperatures. Boil until the sugar is
completely melted, wiping down the sides of the skillet with a moist stiff
brush to avoid clumping and scorching. Simmer, without mixing, for another 6
minutes, or until golden caramel forms. Withdraw the pan from the heat and
carefully stir in the heavy cream (the mix may aggressively bubble
immediately after the cream has been added; this is alright). Allow it to
chill for 1 minute before adding the bourbon. Return to medium-high heat and
bring the mixture to a boil, mixing constantly for 60 seconds. Pour the
chocolate mousse tart with the glaze and enjoy. Caramel can be prepared 4 days
before and kept refrigerated in a sealed container.
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Created on Oct 28th 2021 10:54. Viewed 325 times.