Canna-Chocolate Mousse - Issue 7
Canna-Chocolate Mousse -- Submitted by Chef Uni
Ingredients
3 oz semisweet chocolate, coarsely chopped
1 tbsp strong black coffee
2 eggs, separated
1 tbsp canna soaked liqueur (you choice)
3/4 cup whipping cream
1.2 grams finely ground marijuana (used UBC Chemo for this batch)
1 tbsp powered sugar (icing)
Melt chocolate in a medium stainless bowl over a pot of simmering water, stir until smooth. Stir in coffee until blended. Remove from heat.
In a small bowl slightly beat egg yolks...using an electric mixer on low, slowly beat yolks into chocolate mixture, only until blended...place back on pot of hot water and stir for 1 minute. Remove from heat, stir in canna liqueur and set aside to cool completely. (Placing in fridge will set the chocolate too quickly, I know this from experience.)
In a medium bowl whip cream until soft peaks form. Beat in powered sugar and ground marijuana, till mixed in, don't over whip. Set about 3/4 cup of whipped cream aside covered in the fridge for decorating. Fold remaining cream into the chocolate mixture until blended.
In a medium bowl whip egg whites until stiff but not dry. Fold beaten egg whites into chocolate-cream mixture. Once everything is blended, transfer to serving dishes. Depending on the size of the bowl depends on how many servings 2 - 3 is normal. Refrigerate for 3 hours. Remove from fridge and decorate with reserved whipping cream. Sprinkle with shaved chocolate (I made special green chocolate for this recipe by melting 2 oz of white chocolate and then mixing in a few drops of green food dye, let cool then shave).
To make the canna soaked liqueur I placed 2 oz of Drambuie in a small jam jar with 2.5 grams of White Widow buds. Seal and let set for at least 2 weeks or more.
This is a recipe you could surprise your sweetheart with on Valentine's Day. Total labour time is about 30 - 45 mins. Recipe complete in under 4 hours.
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Eyyy!
