CHOCOLATE MOUSSE ICE CREAM RECIPE

Chocolate Ice cream recipe found on www.bettybake.co.za


We have cut down considerably on dairy but this week I had an incredible dessert craving...
something smooth and chocolatey. I wanted chocolate mousse or pudding or cold chocolate-something!

I have been using coconut milk and frozen bananas as a substitute in baking for milk and dairy but this time I just couldn't do it! I had to have cream and chocolate! So I started by making a chocolate pudding of sorts and then decided to freeze some of it in individual little cups for dessert. It was so yummy that the remainder that was in the fridge had to be turned into ice cream.

BUT I worried that if I put the mix in the ice cream maker that I wouldn't be able to share the ice cream that came out as  the amount was a little and SO YUMMY! (I wanted to gobble it ALL up) So I added a cup of milk and mixed it all together before putting it into the ice cream maker:) It was now a little less chocolatey but still so delicious. So its your choice whether you want a stronger chocolate taste or a bigger batch of ice cream. You could also not add the extra milk and leave it in the fridge - it sets to a gorgeous velvety pudding! soooo good!

INGREDIENTS
250ml cream (1 tub)
300 milk + 200ml later (optional)
1 vanilla pod
3 eggs
100g GREAT TASTING dark chocolate (the best you can afford)
2 tablespoons jaggery / brown sugar
2 tablespoons agave syrup / honey / brown suagr
2 tablespoons xylitol / brown sugar



METHOD
Place the cream and 300ml of milk in a small pot on the stove with a vanilla pod -score and scrape out the seeds into the milk and then place the whole empty pod into the milk as well.
Heat on medium until just before boiling point then take off the stove and stir through. Allow to cool quite a bit till warm (this will allow the vanilla to infuse into the milk)
In a small bowl or a jug beat/mix the eggs with the a whisk (i use a fork) till the yellows are broken and combined with the whites. Add the sweeteners (brown sugar, jaggery, xylitol) and mix.
Slowly add some of the milk to the egg/sweetener mix and stir.
Add all of the egg mix back into to the pot stirring continuously so that the egg doesn't scramble.
Place the pot on a low heat and continue to stir until slightly thickened. It won't be to thicker - just slightly and won't taste like raw egg any more. Turn off and continue to stir.
Remove the vanilla pod.
Break up and place all the chocolate into the milk mix and stir until it is melted and one uniform chocolatey colour.
CHOICE 1) place into individual small bowls and place in the fridge for chocolate puddings or the freezer for tiny ice cream mousse puddings

CHOICE 2) add the additional 200ml milk and place in an ice cream machine and make into ice cream. If you don't have an ice cream machine then place in a metal dish and place in the freezer and take out and beat to break up ice crystals every hour for 3 or 4 times.

Serve and enjoy
YUM

CHOCOLATE CREAM / CHOC MOUSSE OR AWESOME HOT CHOCOLATE - you decide :)

Friday Inspiration

• buy a slab or 2 of chocolate (100g) and a tub of cream (250ml)
• make sure its good quality chocolate :) treat yourself 
• place half the tub of cream (125ml) in a double boiler - or in a bowl over a pot of boiling water and heat if up
• place in the slab/s of chocolate and stir every now and then until melted
• you should have a goopy mess of chocolate and cream - num
• try not to eat it
• now you can decide - to either 1) make chocolate mousse or 2) make an awesome hot chocolate
• for the choc mousse - take the choc cream off the heat and let cool slightly. While its cooling separate 3 eggs (whip the whites on there own until soft peaks form and then add 3 tablespoons of sugar to the egg whites and beat till medium to stiff peaks form). Whisk the yellows a little - stir these into the choc cream mixture. Now stir the beaten egg whites into the choc cream mixture. whip the remaining half a tub of cream until soft to medium stiffness and stir into the choc cream mixture - spoon into cups and place in the fridge for atleast 2 hours to set. you could eat right away but will be a bit runny.
• Awesome hot choc - take your choc cream mixture and add 1 and a quarter cups of milk and keep heating on the stove slowly until almost bubbling. Add some vanilla and a tiny sprinkling of salt (just a tiny pinch) pour into mugs and stir in some sugar to taste (if you wish). Whip the remaining half a tub of cream until medium peaks and spoon on top.

And there you have it - an awesome chocolate desert or drink :)


 I would do both :)





ps. I forgot to say you can make this into truffles to :) just take the choc cream mixture place in the fridge and leave till set then roll into bite sized balls and roll in cocoa. Place back in the fridge and eat as required - num