20 February, 2015
Lentil and chocolate mousse
Chocolate and lentils? How is that going to work? I thought the same too. Until I tried a new recipe. Not only did it surprise me but made me feel less guilty thinking that the lentil content in the mousse actually brings in a protein component too.
I saw this recipe by Ellie Krieger in food network. Made a few changes. I substituted the tofu with skinned black lentils, skipped the brandy and garnished with fresh orange pieces in addition to the chocolate shavings and decors.
This is my submission for The Lentil Recipe Revelation Challenge under ” Best in dessert ” category.
Recipe: Serves 8.
Skinned black lentils Half cup
Dark chocolate 150 gms
Cocoa powder Half cup
Icing sugar One cup plus half cup
Heavy cream Three cups
Shaved chocolate Three Tbsps
Chocolate decors One Tbsp
Orange pieces Two Tbsps
Wash the lentils and boil with minimum water till done. Make a puree till soft and keep aside.
Break the dark chocolate in pieces. Put the chocolate pieces, cocoa powder, one cup water on a heat proof bowl fitted over a saucepan with simmering water. Stir often and mix till smooth. Remove from heat. Blend in half the sugar slowly until mixed well.
Mix this chocolate mixture to the pureed lentils until well blended. Carefully spoon this mousse in tall serving glasses, cover and refrigerate for an hour.
Whip the heavy cream with a beater till soft peaks form. Add half cup sugar and blend again. Check for sweetness and adjust if needed. Pour a layer of this on top of the mousse.
Garnish with chocolate shavings, chocolate Decors and fresh orange pieces.
I used Lindt supreme dark chocolate with 90 percent Cacao.
Taking the fascia out from the oranges tastes better.