When I’m feeling blue, all I have to do, is take a bite of you….. Oh, ack, hey everyone! Err, don’t mind me, just channeling Phil Collins, nothing to stare at. Let’s forget the whole thing, shall we? :D But honestly, how fantastic is it to be able to make dessert on the spot and impress your friends, family, the one you’re wooing, or guests while NOT having to spend a gajillion years in the kitchen, give or take a few months? SCORE. This orgasmic combination of flavours and textures came to me when I couldn’t decide if I craved cereal or chocolate ice cream for
breakfast. No, wait, yeah, breakfast. Then, when I decided to throw sense and sensibility to the wind and make myself a bowl of cereal WITH scoops of ice cream I realized I didn’t have any left in the freezer. (I wonder what happened there, AHEM, AHEM, GLARING DAGGERS AT THEY-WHO-SHALL-NOT-BE-NAMED). But I did have LOADS of 70% dark chocolate. As usual. And WATER. Obviously. Oh, and what the heck, why not live on the edge, yaddee yadda yadda, why not a splash of frangelico too? The recipe is inspired by David Lebovitz (if you’re a foodie, I’m sure I don’t need to give you an autobiography) and the cornflake crunch by Christina Tosi of the famous Momofuku Milk Bar. They’re sinful, is what they are. They should claim responsibility for ruining me for all my skin-tight leggings and one-piece bathing suits, aye! Anywho, if you prepare the cornflake crunch in advance, you can keep it stored in an airtight container for up to a week (room temperature) or a month (fridge/freezer). They are crisp and satisfyingly sweet with a decadent milky aftertaste. Great for sprinkling on top of froyo’s and into cookie dough batters or even just snacking on by the handful. Bet you I know who’d be doing that all day long, cough Sam de Le Pirate, cough. And a certain pair of Kiwi lovebirds, won’t you give this a go? ;) ;) Okay, now I’m off to book an appointment with my nutritionist. She called something about an unbalanced breakfast diet. Pffffft, unbalanced shmalance.
Dark Chocolate Frangelico 10 minute Mousse with Momofuku Vanilla Cornflake Crunch
Yield: 2 generous servings
Momofuku Cornflake Crunch:
2.5 cups of plain cornflake cereal, or more
1/4 cup whole milk powder (skim is fine, too)
1/2 teaspoon fine sea salt
1.5 tablespoon vanilla sugar (regular works, however)
1 teaspoon pure vanilla extract
4.5 tablespoons (68 grams) unsalted butter, melted
10 Minute Frangelico Mousse
135 grams good quality 70% dark chocolate
110 ml mineral water
1 tablespoon vanilla sugar (regular is fine)
2 tablespoons Frangelico liqueur
1. Preheat oven to 275 degrees F/135 degrees C. Line a baking sheet with aluminum foil.
2. In a mixing bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add vanilla and butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small toothsome clusters.)
3. Spread the clusters on the sheet and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Cool completely before sprinkling on top of the mousse or storing.
4. For the mousse:
- place a mixing bowl
- on top of another slightly larger one, filled with lots of ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
5. Put the chocolate, sugar, water and liqueur in a sauce pot and melt over low-medium heat, stirring occasionally. Pour the melted chocolate into the prepared mixing bowl (sitting atop the ice/water) and beat using a hand whisk (an electric hand mixer may splash the mousse everywhere and make an extreme mess on your kitchen counter top) until thick. Be sure to watch the texture (like a hawk!) as you whip and not over-whip as it will make the mousse grainy. If it becomes grainy, transfer it back into the pot, reheat until half of it is melted, and pour it back to the mixing bowl to whisk again briefly.
6. Divide into two serving cups and sprinkle with Momofuku Vanilla Cornflake Crunch. Serve immediately.
The shot below is when the mousse has sat in the fridge for 30 minutes. So if you’d prefer a thicker, more velvety texture, leave it in the fridge for a bit. a bit of fridge lovin’ and waiting won’t hurt anyone’s appetite. :)
Wouldn’t you agree, baby, you and me got a groovy kind of love.
We got a groovy kind of love…