It is the sweet highlight of a savoury feast: dessert! For Christmas, we have come up with something very special. We will show you how to whip up a fluffy chocolate mousse and a wonderful cinnamon parfait in next to no time. And the best thing is: Both desserts can be prepared in the morning so no one needs to spend much time in the kitchen in the evening!
1. Chocolate Mousse with Mocha Cream
Ingredients for 6 persons:
For the mousse:
300 g dark chocolate (55-70 % cocoa)
75 g butter
300 ml cream
60 g sugar
For the mocha cream:
1 tsp instant coffee powder
1 tsp ml hot water
250 g whipping cream
1 sachet vanilla sugar
1 sachet cream stiffener
1. Melt the chocolate with the butter in a bain-marie. Whip the cream to stiff peaks and set it aside. Separate the eggs and beat the whites to stiff peaks.
3. Beat the egg yolks with a little hot water until creamy, slowly adding the sugar. Now fold the melted chocolate into the egg yolks and then carefully fold in the whipped egg whites and the whipped cream.
5. Fill into small dessert bowls or glasses and then place them into the fridge for at least 2 hours.
6. Stir the coffee powder into the hot water and let it cool. Add in the cream, the vanilla sugar and the cream stiffener and beat it to stiff peaks. Fill the mocha cream into a piping bag and pipe it onto the mousse.
2. Cinnamon Parfait
Ingredients for 6 portions:
200 ml milk
1 cinnamon stick
4 egg yolks
120 g sugar
400 g whipping cream
Cinnamon (ground, for dusting)
1. Slowly bring the milk with the cinnamon stick to the boil. Take it off the heat and let it steep for 30 minutes under a lid. Bring the milk to the boil again, set it aside and remove the cinnamon stick.
2. Whisk together the egg yolks and sugar with the hand mixer for 5 minutes until pale and creamy, then fold it into the hot cinnamon milk in the pot little by little. Continue stirring at a low heat until the cinnamon milk turns creamy, but do not bring to the boil. Because if the mixture of egg yolk and milk starts to boil, the egg yolk can solidify. Consequently, it is best to heat up the mixture slowly and to keep an eye on it all the time.
3. Wait until the mixture has cooled. Whisk the cream to stiff peaks and fold it into the cold cinnamon custard bit by bit. Line a small loaf pan (around 700 ml capacity) with cling film and fill in the custard. Place in the freezer for at least 4 hours, ideally overnight.
4. To serve the parfait, take it out of the loaf pan, let it thaw slightly and then cut it into slices as thick as a finger. Dust with cinnamon powder to taste.
Picture 1: © lilechka75/Fotolia
Picture 2: © A_Lein/Fotolia