Friday, February 19, 2010

Chocolate Mousse Flan

Source: Crazy for Chocolate (Periplus-step-by-step)


200 gm (61/2 oz) chocolate biscuits crumbs
100 gm (31/2 oz) butter, melted

Chocolate Cream
100 gm dark cooking chocolate
1/4 cup cream
cocoa powder for dusting

Mocha Mousse
200 gm dark cooking chocolate, melted
60 gm butter, melted
1/4 cup thick cream
2 egg yolks
2 teaspoon instant coffee powder
1 teaspoon boiling water
2 teaspoon gelatine
1 tablespoon water
3/4 cup thick cream, extra


To make Base:
  • BRUSH a 23cm (9in) fluted, round, loose-bottom flan tin with melted butter/oil
  • Combine biscuit crumbs and butter in a small bowl. Press mixture into base and sides of tin. Refrigerate until firm (~ 20 mins)

To make Chocolate Cream:
  • Place chocolate and cream in a small heatproof bowl. Using double boil method, stir mixture over simmering water until smooth. Spread evenly over base of the prepared flan. Refrigerate until set

To make Mocha Mousse
  • Combine chocolate, butter, cream and yolks in medium bowl, mix well. Add Combined coffee & boiling water.
  • Sprinkle gelatine over water in small bowl, and stir gelatine over a pan of hot water. Add gelatine to chocolate mixture.
  • Using electric beaters, beat cream (extra) in bowl until soft peaks form. Fold cream into chocolate mixture. Spread over flan and refrigerate until set.
  • Serve with cream or ice-cream as desired.


Tepi flan yang dah 'reban' - you have to press firmly to avoid the fall

Note: Waited for Son 1 to provide a better image, meanwhile, enjoy this 'blurred' image ya

1 comment:

  1. Salam makcik,
    Reban pun takpe.. kite rela. hehe... coklat2 ni memang tak boleh lepas punye. kite pon tengah musim coklat sekarang :D