No-Gelatine Dark Chocolate Mousse with Patis
Recipe created By Chef Miko Aspiras
This Filipino dish was presented at SAHOG @ Home
An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers
Mousse:
Ingredients
250g @aurochocolate 64% dark chocolate
200g whipped cream
550ml full cream milk
60g caster sugar
30g corn flour
20g cocoa powder
4g Patis
Method
whip the cream, set aside inside the fridge
sift together sugar, corn flour and cocoa powder
mix in with 100ml of milk
simmer remaining milk in a saucepot
mix in cocoa powder mix with the hot milk, stir until mixture thickens
pour hot mixture onto chocolate, stir until melted, cool down to room temp.
fold in whipped cream
fold in Patis
For the Cereal Crunch:
Ingredients
100g cocoa cereals
150g @aurochocolate 64% dark chocolate
Method
Melt chocolate
stir melted chocolate with the cereals, spread in a baking tray, then place in the fridge to set
once set chop choc cereals into small pieces
Serve with:
sable cookies
choknut pieces
toasted coconut
dried mango or jackfruit
oregano leaves
Photo : Courtesy of Miko Aspiras