Long ago I made a cake for a rare mousse, like dulce de leche, but white. And I lost the recipe. It was my recipe, because at that time had not found anything like it.
I remembered a few days ago, and after years and changing location, I didn´t make an effort to find it. Again, searched the Internet with no result. How strange, but well, an opportunity to make my recipe.
Then again, this is my invention. The Argentinean classic: chocolate and dulce de leche. But black and white.
This is the dessert of differences, contrasts, sweet and bitter, creamy and airy.
Black & White Dessert
Sugar 100 g
Water 100 g (1/2 cup)
Ground coffee 4 tbsp
- Mix water and sugar in a small pot. Heat on stove
- Boil for one minute and turn off heat. Add coffee and let stand
Condensed Milk Mousse
Condensed milk 400 g (1 can)
Unflavoured gelatin powder 1 envelope (7 g or 1 Tbsp)
Cold water 4 Tbsp
Whipping cream 250 g
Egg whites 2
- Whip the cream until half a point, that is when it´s no more a liquid and begins to make strokes when lift the beater
- Dissolve gelatin in cold water
- Heat the condensed milk until warm up, and add the gelatin. Stir until dissolved and let cool to room temperature
- Beat the egg whites until stiff and mix with whipped cream
- Mix both preparations
Bittersweet chocolate ganache
Bittersweet chocolate 100 g
Whipping cream 100 g
- Heat the cream until boiling
- Add the chopped chocolate and let stand for 1 minute
- Stir until the chocolate is incorporated
- Prepare a mold, which can be a square of 20 x 20 cm
- On a base of chocolate sponge cake, wet with coffee syrup and chill in fridge until the mousse is prepared
- Pour the mousse over the base and bring the refrigerator for 1 hour until gelled
- Top with freshly prepared ganache and smooth out the surface, decorate with coffee beans or cocoa nibs if desired
- Refrigerate the ganache to harden, then cut into portions and serve
- The recipe for condensed milk can be found here.
- Condensed milk is not necessary to heat too much, until it warms up, and take care not to burn. The high sugar content makes it burn very quickly. So stir constantly while heating ... because cleaning the pot with milk and sugar burnt is not fun, for experience...
- For the chocolate cake I used the mix cake from box (yes, horrify!), but I put in a large baking sheet and then cut it in a thin layer, square, to fit in the mold. The rest is kept in the freezer for future ideas.
This recipe serves both for dessert, cake or treats for tea.
O whatever you imagine!