Coupes de mousse soyeuse au double chocolat
6 portions | avec garniture croquante aux canneberges et aux pacanesCrémeuse, rêveuse et décadente, cette coupe est la fin parfaite de tout repas de fête. Les couches de mousse au chocolat sont rehaussées de poudre d'espresso et d'une garniture addictive aux pacanes. Vous ne pourrez pas vous passer de cette élégante gâterie. Ingrédients : Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Pépites de chocolat mi-amer (sucre, chocolat non sucré, beurre de cacao, lécithine de soya, extrait naturel de vanille) (soya) • Pépites de chocolat blanc (sucre, beurre de cacao, lait entier en poudre, lactosérum en poudre, lécithine de soya, arôme naturel) (lait, soya) • Sucre à glacer (sucre, amidon de maïs) • Beurre d’arachides (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) (arachide) • Pacanes • Canneberges séchées (canneberges, sucre, huile de tournesol) • Flocons de maïs (maïs moulu, sucres (sucre, extrait de malt de maïs et d'orge), sel, riboflavine, vitamines et minéraux (fer, niacinamide, chlorhydrate de thiamine, pantothénate de d-calcium, chlorhydrate de pyridoxine, acide folique)) (orge) • Café instantané.
Ustensiles
Instructions
- Place bittersweet chocolate chips and espresso powder in a large metal bowl.
- Add 1/2 cup (1 cup) cream to a small pot. Bring to a simmer over medium heat.
- Once simmering, remove from heat. Pour cream over chocolate chips.
- Let sit without stirring for 1 min. Then, using a spatula, stir gently until combined.
- Let chocolate mixture cool to room temperature, 10-15 min. (NOTE: Do not put in the fridge to cool.)
- Line a plate with parchment paper. Set aside.
- Add white chocolate chips and peanut butter to a large microwaveable bowl. Melt in the microwave in 30 sec intervals, stirring between each interval, until mixture is smooth (1-2 min).
- Add pecans, cranberries, corn flakes and 1/4 tsp (1/2 tsp) salt. Stir to coat.
- Transfer mixture to prepared plate, spreading into an even layer, and place in fridge to cool completely. (NOTE: It's okay if the mixture clumps together!)
- Add three quarters of the icing sugar and remaining cream to another large bowl (extra large for 12 ppl). Using a whisk or electric mixer, beat cream until stiff peaks form, 2-4 min.
- Gently fold whipped cream into cooled chocolate ganache mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula, all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continuing up the side and scooping the mixture over the top.)
- Divide the mousse between 6 small cups or small bowls. Place in fridge to set for at least 1 hour, or overnight. (NOTE: If you don't have small cups or bowls, transfer to a serving dish and smooth into an even layer.)
- When ready to serve, break topping mixture into small, bite-sized pieces. Sprinkle remaining icing sugar over top. Gently toss to coat. (Note: It's okay if some of the icing sugar does not stick!)
- Remove mousse cups from the fridge. Top with cranberry-pecan crunch topping.
- Serve immediately or refrigerate until ready to serve.
