Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted (make sure not to scorch); remove and cool to room temperature. | 2. Meanwhile, put the egg yolks, sugar and 3 T cold water in a large bowl (the water slackens the mixture and stops it from going too thick). | 3. Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes; this is called a sabayon. | 4. Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). | 5. Beat until the mixture starts to become foamy and holds a soft shape, don't overbeat. | 6. When the melted chocolate is the same temperature as the sabayon and. | 7. whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed inches. | 8. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action.(Don't worry if you have a few white flecks, that's better than overmixing.). | 9. Chill while you prepare the base. | 10. Crush the cornflakes, using the top of a rolling pin, crush roughly - not too fine. (If you use the Fan Wafers - crush roughly). | 11. Heat the white chocolate as before, then mix into the crushed cornflakes or wafers. | 12. Peel the mango using a sharp knife; cut off 18 thin slices. | 13. Divide half the white chocolate base mixture between six small glasses (use your imagination!). | 14. Put three mango slices down the side of each glass, then pipe the mousse using a piping bag fitted with a wide plain nozzle (about 2 cm) or use a spoon to fill a thrid of the glass. | 15. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. | 16. Scatter a few flaked or slivered almonds on top. | 17. Chill for an hour or two, until set. | 18. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark chocolate	5 1/4	1/4		827.5217	90.0302	8.2454	48.2225
range organic egg yolk	2		free	-	-	-	-
caster sugar	1 3/4	3/4		-	-	-	-
double cream	4 3/4	3/4		-	-	-	-
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
white chocolate	1 3/8	3/8		210.1052	23.0921	2.2882	12.5089
corn flake	1 1/4	1/4		124.95	30.8035	2.065	0.3185
mango	1		ripe	99.0	24.717	1.3530000000000002	0.627
almond			toasted slivered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.