Ingredients
- 1/2 cup boiling water
- 2 tspns powdered gelatine
- 2 rounded Tblspns raw cacao powder (or organic cocoa powder)
- 60 g Rapadura
- 4 room temperature eggs, separated
- a pinchof cream of tartar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Measure boiling water and gelatine into a small measuring jug and whisk with fork until completely combined.
2. Add cacao (or cocoa) and stir in well until dissolved. This mixture needs to reach room temperature - you can put it in the fridge for a little while if you're in a hurry.
3. Grind Rapadura in DRY Thermomix for 30 seconds on speed 9. Tip into a small bowl and set aside.
4. Place egg whites in Thermomix bowl and add a pinch of cream of tartar. (This helps to stabilize the egg whites - makes a light, fluffy mousse.) Whip with butterfly attachment, speed
4, for about 1 1/2 to 2 minutes, or until stiff peaks form.
5. Continue beating on speed 4, and begin to add powdered Rapadura SLOWLY, 1
tablespoon at a time through hole in lid. Beat until meringue is thick
and glossy. (It won't be stiff any more - that's okay.)
6. With machine still mixing on speed 4, add egg yolks one at a time, beating well after each addition. Stop machine.
7. Check temperature of gelatine/cocoa mixture - it needs to be the same
temperature as the egg white mixture before combining them!
8. With butterfly still attached, and machine running on speed 4, slowly
drizzle cocoa mixture into egg white mixture in a thin stream through
the hole in the lid, until well combined. (If it starts to spit out at you, just put the MC on and drizzle onto the lid - then it will drip down into the bowl without spitting.)
9. Pour mixture into six small serving cups and refrigerate for four
hours, or until set and chilled. Or if you're impatient like me, pop
them in the freezer for half an hour!
Dust with some cocoa and serve.
Tip
Make sure your egg mixture and cocoa mixture are the same temperature when you combine them, or it won't work well. Once it sets, it should have little air bubbles all through it, as in the photo.
This recipe is easily doubled if you want 12 servings.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Omgosh I just made this after to putting the kids to bed and it was absolutely divine. I am hopeless at making mousse ( the normal way) as well as meringue (always splits) but tonight led my Jo miracles happened. No more store brought mousse packets for us any more. Dark chocolate perfection and I didn't miss the gallons of fat in the cream either! Thank you!
I use jaggary from an indian grocery
Hi Jo, have you used agar to substitute gelatine with this recipe. If yes, did it turn out okay. Thanks on advance. Dan
Yes, you can use raw sugar or brown sugar instead of Rapadura - if you want to know more about Rapadura or where to get it from, see my article here: http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html
You can usually find it in health food shops, but it's cheaper if you buy it online. There's some links to suppliers on my site.
Blogger at www.quirkycooking.com.au
Author of the Quirky Cooking cookbook
FB: Quirky Cooking
If Rapadura isn't available, can raw sugar or some other sugar variety be substituted? I've honestly *never* seen Rapadura anywhere, and even had to Google it to find out what it was
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Morte