rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 63 Location: Bolton Expertise: Professional
Posted Tue Nov 12, 2013, 4:01pm Subject: Alternative Christmas Pudding
The festive season is almost upon us, and if there’s one time of year for truly indulging, it’s most definitely Christmas! It’s a magical time of year, spending time with family and friends and enjoying an array of delicious foods and drinks along the way. Roast Turkey with all of the trimmings, fine cheeses and wines, chocolates and Christmas cake to name but a few. Oh and of course, the good old Christmas pud!
If you’re not a fan of traditional fruit based Christmas Pudding, yet you love chocolate and coffee, then this recipe is definitely for you!
Chocolate and coffee flavoured sponge, smothered in a decadent espresso infused chocolate topping, with a heart of rich chocolate mousse hidden at it’s core. An impressive and deeply indulgent alternative for Christmas Day's festivities.
Chocolate & Coffee Sponge 100g self-raising flour 100g caster sugar 85g melted butter, plus extra for greasing 4 large free-range eggs 50ml espresso 2 tbsp Tia Maria liqueur – added to the espresso and mixed
Chocolate Mousse 200ml double cream 175g good quality dark chocolate – minimum 70% cocoa solids 50g caster sugar 3 large free-range eggs – separated
Espresso Chocolate Topping 175g good quality dark chocolate – minimum 70% cocoa solids 140ml double cream 50g butter 1 tbsp espresso 1 tbsp Tia Maria liqueur
Begin by preheating the oven to 200°C
Grease a 22 x 31cm tin and line with buttered baking paper
Add 1 tbsp of cocoa powder to the tin and turn to coat evenly. Tap out any excess cocoa from the tin.
To make the sponge
Add the eggs and sugar to a large mixing bowl and whisk using an electric hand whisk for around 7 minutes or until thick enough to hold a trail.
Fold in flour and cocoa, then add butter and fold in.
Pour the mixture into the lined tin and bake for 10 minutes until just firm. Remove the tin from the oven and allow to cool.
To make the chocolate mousse
Add the eggs and sugar to a mixing bowl and beat until a thick and pale consistency is achieved.
Melt the chocolate in a heatproof boil over a pan of simmering water.
Whip the cream loosely until it just holds its shape.
Add the chocolate and half of the cream to the eggs and sugar and beat quickly, then fold in the remaining cream.
In a separate bowl, whisk the egg whites until they form soft peaks then fold into the mousse mixture.
To assemble the pudding
Grease a 1.4 litre bowl with oil and line with cling film, ensuring you leave excess around the edges.
To build the pudding: cut a circle of sponge to fit in the bottom of the bowl and place it in.
From the sponge, cut 7 sloping rectangles around 10cm long and position tightly together around the edges of the bowl.
Sprinkle with most of the coffee and Tia Maria mix, reserving a little for later.
Fill the bowl halfway with the chocolate mousse.
Using the remainder of the sponge, cut a snug fitting circle, place on top of the mousse and drizzle over the remaining coffee and Tia Maria mix.
Add the rest of the mousse to the top of the sponge circle then cover with the excess cling film.
Place into the fridge and chill, ideally overnight or for at least 4 hours until firm.
Once chilled, remove from the fridge and turn the pudding out onto a serving plate.
To make the topping: add all of the ingredients to a heatproof bowl and place over a pan of simmering water. Heat gently until the chocolate melts.
Once the chocolate has melted, remove the bowl from the heat and set aside to cool, stirring occasionally until the mixture becomes thick and glossy.
Using a palette knife, spread the chocolate topping generously all over the pudding.
Top with white and dark chocolate curls and chocolate covered coffee beans.
RebeccaWilliams Senior Member Joined: 2 Aug 2013 Posts: 3 Location: Canada Expertise: I like coffee
Posted Fri Nov 22, 2013, 7:46am Subject: Re: Alternative Christmas Pudding
I used to make instant chocolate Mousse. Here is the recipe.
150 grams mini marshmallows 50 grams soft butter 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces 60 ml hot water (from a recently boiled kettle) 284 ml double cream 1 teaspoon vanilla extract
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!
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