RECIPES FOOD WINE BARS & CAFÉS RESTAURANTS
Ingredients 1¾ cup semi-sweet chocolate (60%), finely chopped 1 Tbsp pure Mexican vanilla extract ½ tsp coffee extract 1 Tbsp runny honey 5 egg whites, large, at room temperature ½ tsp cream of tartar 1 Tbsp super fine sugar ¼ tsp cinnamon ¼ tsp chipotle or smoked chilli powder
To Serve 240 ml vanilla whipped cream 1-2 Tbsp cocoa nibs 1 vanilla pod
Mayan Chocolate Mousse 4-6
From Vanilla Table by Natasha MacAller
elt chocolate in microwave or over double-boiler, gently stirring with a rubber spatula until smooth and silky. Be careful not to overheat chocolate. When just melted and smooth, set aside on counter until just warm. Gently stir in vanilla, coffee extract, honey and a pinch of sea salt. Set aside. In a clean, dry stand-mixer or large stainless bowl, whip egg
whites on low speed until frothy. Sprinkle in cream of tartar and whip on medium-high for 2 minutes. Sprinkle in sugar and continue to whip until whites are thick, glossy, medium-stiff peaks. Turn to low speed and sprinkle in cinnamon and chilli powder, mixing to combine. Fold 2 large spoonfuls of whites into chocolate, then fold chocolate in 3 stages back into whites until incorporated.
To Serve Spoon mousse into serving glasses, cover and chill until ready to serve. Top each with a dollop of vanilla-scented whipped cream, a sprinkling of cocoa nibs and a sliver of vanilla pod.
SOPHISTICATED, SOCIABLE AND RELAXED. YOUR DESTINATION FOR FINE FOOD AND PREMIUM BEER AND WINE. BOOK A TABLE OR YOUR NEXT FUNCTION AT NO.4 TODAY. PHONE (03) 355 3720
This distinctive centrally located restaurant & bar provides an inviting atmosphere in which to while away some time.
4 MANSFIELD AVE, MERIVALE
48 WORCESTER BLVD / PHONE 03 365 0533 Metropol October 20, 2016 57