Chocolate mousse pie: chef Felipe Caputo teaches recipe for Halloween

Your parents and grandparents probably didn’t grow up enjoying or celebrating the Halloween . Many may not even know that this now famous party is the “Halloween ” popular in United States .

Although we imported the celebration from North Americans, Halloween’s true roots are Celtic: the feast of Samhain held at Ireland marked the end of summer and the arrival of winter. Over time, these Celtic traditions were integrated into the Christian calendar, becoming what we know today as Halloween.

Here in our beloved homeland, Halloween began to gain ground in the 90s, influenced by North American series and films and by language schools that brought this tradition to their students at the end of October. The date is celebrated with costumes, themed decorations, music and even the famous “trick or treat” games in some neighborhoods and condominiums, where children and teenagers go from door to door and return with their bags full of sweets and chocolates . This practice has roots in ancient European traditions, such as “souling” and “guising” in Great Britain and Ireland, in which children and needy people asked for food or small gifts in exchange for prayers for the dead on All Saints’ Day.

This sweet game created a great culture of desserts, pies and cakes during this season around the world. And of course we won’t leave our children out of this! Today, we bring you a delicious, simple and very chocolatey recipe to make your kids’ Halloween unforgettable. THE chocolate mousse cake brings together everything that every good chocoholic loves. At the base, crunchy biscuit and lots of chocolate; in the mousse, lightness with eggs, sugar and more chocolate; and to finish, chopped chocolate, a pinch of fleur de sel and — as it should always be — lots of love.

Chocolate Mousse Pie Recipe

Yield: 10 to 12 slices.

Ingredients:

  • For the chocolate dough:
    – 300 grams of cornstarch biscuits;
    – 70 grams of brown sugar;
    – 30 grams of cocoa powder;
    – 80 grams of unsalted butter;
    – 60 grams of semi-sweet chocolate.
  • For the mousse:
    – 270 grams of dark chocolate (minimum 65% cocoa);
    – 130 grams of refined sugar;
    – 30 grams of water;
    – 100 grams of egg yolk (about 6 units);
    – 70 grams of egg whites (about 2 units);
    – 500 grams of fresh cream;
    – Chopped chocolate to finish (optional);
    – Fleur de sel to taste to finish (optional).

Preparation method:

  • For the dough:
    – In the processor, beat the biscuit until it turns into finer flour;
    – Add the cocoa powder and brown sugar and beat again until combined;
    – Melt the butter and chocolate separately and add them to the dry ingredients. Beat until it forms a crumb that comes together when pressed, if necessary, stop to scrape the sides;
    – Transfer all the farofa to a form with a false bottom measuring 25 centimeters in diameter and 5 centimeters high and, with your fingertips or with the help of a glass, shape the sides, pressing so that the dough is compacted;
    – Place in the freezer for 30 minutes before pouring in the filling.
  • For the chocolate mousse and assembly:
    – In the microwave or in a bain-marie, melt the chocolate being careful not to burn it;
    – In a mixer, add the egg yolks and egg whites and beat at medium-high speed until it starts to turn white;
    – In a pan, mix the sugar and water and cook over medium-high heat until a soft syrup is formed. Check with a thermometer, the syrup should reach 118ºC. While it boils, do not stir with a spatula, or the syrup may become sugary;
    – As soon as the syrup reaches the appropriate temperature and the mixer mixture is at the correct point, start pouring the liquid into the mixer, now at low speed;
    – Increase the mixer speed to medium-high and continue beating until the mixer bowl heats up and a pale, sandy cream is obtained. If you want to check with a thermometer, the temperature of the cream should be close to 25ºC;
    – Add a third of the cream to the melted chocolate (which should not be hot) and mix in movements from bottom to top, from the outside to the inside, until a creamy and voluminous mixture is formed. Add the rest and continue to wrap;
    – Clean the bowl and the bowl of the mixer and beat the fresh cream at high speed until it forms soft peaks. If you beat too much, the cream becomes more difficult to incorporate into the mousse and may end up turning into butter;
    – Add a third of the whipped cream and, using a silicone spatula, fold it into the chocolate mixture gently, but without taking too long. Add all the remaining cream and mix again with the spatula until a creamy, slightly dense mousse is formed;
    – Pour the mousse over the base of the frozen pie and, using a spatula, level the filling to finish;
    – Before unmolding, let the pie set in the fridge for 12 hours or in the freezer for at least 2 or 3 hours;
    – Unmold and grate or chop chocolate over the mousse to decorate and finish with fleur de sel. Before serving, leave it at room temperature for about 30 minutes to make it softer.

Have fun!

*The texts published by Insiders and Columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomia.

Who is chef Felipe Caputo


Chef Felipe Caputo

From Belo Horizonte to the world, Felipe Caputo is a chef gastronomy teacher aimed at non-professional audiences, specialized content creator in everyday gastronomy, organizes and develops interactive experiences for major brands, classes at fairs and team building for executives, in addition to having developed the Sophisticatedly Simple Kitchen, where he maintains a YouTube channel.

Founder of Caputo School online project a signature cooking course attended by more than 5,000 students, the chef is also recognized for his Ebooks and mini gastronomy courses sold digitally. Finally, he is a partner and product developer for the Greentable brand – a line of healthy frozen food.

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Source: CNN Brasil

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