World Chocolate Day Recipe by Chef Mahesh Ramasamy, Executive Chef, Angsana Oasis Spa & Resort

Chocolate Kahlua Mousse

Ingredients for Kahlua Mousse:

• Chocolate – 150g
• White butter – 30g
• Kahlua – 25g
• Yolks – 1
• Sugar – 15g
• Coffee powder – 5g
• White cream – 150g
• Egg white – 1

Procedure:

1. Whip the yolks and sugar until stiff.

2. Melt the white butter and chocolate together.

3. Fold the chocolate mixture into the whipped yolks.

4. Fold in the whipped cream.

5. In a separate bowl, whip the egg whites until stiff peaks form.

6. Gently fold the whipped egg whites into the mousse mixture.

7. Pour the mousse mixture into individual serving glasses or bowls.

8. Refrigerate the mousse for at least 2 hours or until set.

Ingredients for Tulip

• Almond powder – 30g
• Icing sugar – 30g
• Flour – 10g
• Orange juice – 80g
• White butter – 25g

Procedure:

1. Mix together the sieved flour, icing sugar, and almond powder.

2. Add the orange juice and whisk in the melted white butter.

3. Preheat the oven to the specified temperature (if not mentioned in the recipe).

4. Grease a baking tray or line it with parchment paper.

5. Spread out a small portion of the mixture on the greased tray or parchment paper.

6. Bake in the preheated oven for the recommended time or until golden brown.

7. Remove the baked tulip from the oven and let it cool.

8. Shape the cooled tulip into the desired form.

Enjoy your Chocolate Kahlua Mousse with Tulip!

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