Cigar Flavoured Chocolate Mousse

About Cigar Flavoured Chocolate Mousse

Ingredients

• Mousse
• Dark chocolate, chopped 200 gms
• Fresh cream 200 gms
• Rich cream 200 gms
• Castor sugar 125 gms
• Cigar flavoured wood chips 2 tsps
• Almond nougat
• Almonds, blanched and peeled 30 to 35
• Sugar 2 cups
• Amaranth seeds 1 tsp

How to Make Cigar Flavoured Chocolate Mousse (Stepwise Photos)

Method

1. Melt dark chocolate with fresh cream in a bowl on a double boiler.
2. Take rich cream and castor sugar in another bowl and whisk till well mixed.
3. Add this mixture to the chocolate mixture while it is still on the double boiler and mix well. Remove the bowl from the boiler.
4. Use cigar flavoured wood chips to create the smoke with the help of smoking gun, treat the chocolate-cream mixture with this smoke for 15 minutes.
5. Remove the smoking gun and mix the mixture till it is velvety and smooth. Keep the bowl in the refrigerator to chill.
6. To make almond nougat, roast the almonds in a non-stick pan till they are lightly browned and crisp.
7. Heat sugar in another non-stick pan till it caramelizes.
8. Place roasted almonds on the worktop in a circle, drizzle some caramel on them and let it set.
9. Make some design with the remaining caramel. Pop some amaranth seeds in a yet another non-stick pan and sprinkle it on the caramel design. Let the caramel set.
10. Put the mousse in a piping bag and pipe it into 4 serving glasses. Crush the caramelized almonds and sprinkle on top of the mousse. Garnish with the caramel design and serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps