First we need to make the chocolate sponge cake. Here's the recipe:
7 T confectioner sugar
2/3 C self rising flour
2 t unsweetened cocoa
2 t melted butter
Pre-heat oven at 400 F
Beat with mixer eggs and sugars.
Add flour, cocoa and mix with spatula.
Bake for about 8 minutes or until springy.
To make the Pudding Mousse, you'll need:
2 egg whites
2-1/2 C milk
1 package Agar-Agar
3/4 C sugar
pinch of salt
Mix Agar-agar with 1/2 C milk.
Heat 2 C of milk.
When the milk is almost boiling, add sugar, salt and Agar-agar mix.
Bring to boil.
Meanwhile, beat egg whites with mixer until foamy.
Pour liquid into the egg and stir.
Then, I came across this recipe 'Champagne Mousse' which has friendlier ingredients from the book Chocolate (mini cookshelf) that I got when I was in college. I just love the size, simple recipe and pictures in this book. It was $2.99 back then and I just saw it used on Amazon for 2 cents :). By the way, and the mousse is similar to Pudding Mousse.
|Chocolate by Jacqueline Bellefontaine|
2 egg whites
1 envelope gelatin
3 T water
1-1/4 C Champagne
1-1/4 C heavy cream
1/3 C confectioner sugar
Mix gelatin with water until spongy.
Place the mix in a bowl and place the bowl over a pan of hot water.
Stir until gelatin is dissolved.
Whip the heavy cream.
Fold in the champagne mixture
Beat egg whites until foamy.
Add sugar and beat again.
Fold in the mixture.
Cut the cake with round cutter, or just simply square.
Place cake on the container base.
Pour the mousse over.
Refrigerate for 2 hours or so.
You can eat it plain or with fruit cocktails.
If you are adventurous, try this sauce.
We call it 'Fla'. I think the texture is like eggnog.
1 egg yolk
1 C milk
sugar to taste
1/8-1/4 T corn flour dissolved in 1 T water
Mix egg with milk.
Heat it up.
When the mix boils, add corn flour until desired thickness.
Let it cool and add rum.
Fla and pudding are my best friend. I like to eat it with canned fruits and shaved ice. And maybe add sweetened condensed milk and the rose flavor syrup. This summer will make it for sure.