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Name: Chocolate Tower, Cardamom Snow Egg And Mindey Orange Sauc
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 200 g Chocolate

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INGREDIENTS

200 g Chocolate

INSTRUCTIONS

MMMMM------------------FOR THE CHOCOLATE MOUSSE----------------------- 200 g Chocolate 2 Eggs; beaten 500 ml Cream; whippedMMMMM-----------------FOR THE SNOW EGG (MERINGU---------------------- 8 lg Or 10 medium egg whites 250 g Sugar 3 g Cardamom powderMMMMM----------------FOR THE MINDEY ORANGE SAUCE--------------------- 100 g Sugar 1 Orange; zest of 1 Lemon; zest of 12 Mint leaves To prepare the chocolate squares: Melt the chocolate in a double boiler, spread on a plastic sheet and refrigerate to set. Once set, cut into 30 three cm. squares. To prepare the chocolate mousse: Melt chocolate in a double boiler. Remove, add eggs and mix slowly and carefully. Then gradually fold in the whipped cream with your finger tips. (Ensure you do not overdo the mixing or the fat will separate and the mixture will become grainy.) Remove to a clean, dry bowl and refrigerate for six hours. Divide into 20 portions. To prepare the snow eggs: Beat egg whites in a mixing bowl, add sugar and cardamom powder and whip until stiff, but not dry. Then transfer to a piping bag with a plain nozzle. Line baking trays with greaseproof paper, pipe out 10 snow egg roundels at a distance, so that they do not touch or overlap each other, and bake in a pre-heated oven (300oF) for three minutes. Remove and cool. To prepare the Mindey orange sauce: Put sugar and about 90 ml. water in a saucepan. Bring to a boil, lower the heat, add orange zest and cook, ensuring that the zest does not burn. When the sugar begins to caramelise, stir in the orange juice and lemon juice, mix well and remove from heat. To serve: Put a chocolate square on the plate. Place a portion of chocolate mousse on top. Put another square on the mousse, press gently to spread the mousse a little, and repeat the process. (There will be three chocolate squares and two portions of the mousse for each serving). Place the last square as shown in the photograph. Drizzle the Mindey orange sauce around the tower. Place the cardamom snow egg as shown in the photograph and garnish with mint leaves and serve. Similarly assemble the remaining towers. Break the chocolate into small pieces and put in a round bottomed bowl. Boil enough water in a large pan, lower the heat and place the bowl in it and simmer until the chocolate has melted. (Ensure the chocolate does not get overheated). Remove and keep aside. NOTES : Chocolate squares and chocolate mousse served with snow egg and orange sauce

NOTES

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Chocolate Tower, Cardamom Snow Egg And Mindey Orange Sauc

200 g Chocolate

MMMMM------------------FOR THE CHOCOLATE MOUSSE-----------------------    200 g  Chocolate      2    Eggs; beaten    500 ml Cream; whippedMMMMM-----------------FOR THE SNOW EGG (MERINGU----------------------      8 lg Or 10 medium egg whites    250 g  Sugar      3 g  Cardamom powderMMMMM----------------FOR THE MINDEY ORANGE SAUCE---------------------    100 g  Sugar      1    Orange; zest of      1    Lemon; zest of     12    Mint leaves   To prepare the chocolate squares: Melt the chocolate in a double  boiler, spread on a plastic sheet and refrigerate to set. Once set,  cut into 30 three cm. squares.    To prepare the chocolate mousse: Melt chocolate in a double boiler.  Remove, add eggs and mix slowly and carefully. Then gradually fold in  the whipped cream with your finger tips. (Ensure you do not overdo  the mixing or the fat will separate and the mixture will become  grainy.) Remove to a clean, dry bowl and refrigerate for six hours.  Divide into 20 portions.    To prepare the snow eggs: Beat egg whites in a mixing bowl, add sugar  and cardamom powder and whip until stiff, but not dry. Then transfer  to a piping bag with a plain nozzle. Line baking trays with  greaseproof paper, pipe out 10 snow egg roundels at a distance, so  that they do not touch or overlap each other, and bake in a  pre-heated oven (300oF) for three minutes. Remove and cool.    To prepare the Mindey orange sauce: Put sugar and about 90 ml. water  in a saucepan. Bring to a boil, lower the heat, add orange zest and  cook, ensuring that the zest does not burn. When the sugar begins to  caramelise, stir in the orange juice and lemon juice, mix well and  remove from heat.    To serve: Put a chocolate square on the plate. Place a portion of  chocolate mousse on top. Put another square on the mousse, press  gently to spread the mousse a little, and repeat the process. (There  will be three chocolate squares and two portions of the mousse for  each serving). Place the last square as shown in the photograph.  Drizzle the Mindey orange sauce around the tower. Place the cardamom  snow egg as shown in the photograph and garnish with mint leaves and  serve. Similarly assemble the remaining towers.    Break the chocolate into small pieces and put in a round bottomed  bowl. Boil enough water in a large pan, lower the heat and place the  bowl in it and simmer until the chocolate has melted. (Ensure the  chocolate does not get overheated). Remove and keep aside.        NOTES : Chocolate squares and chocolate mousse served with snow egg  and orange sauce

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 10 servings

Calories: 107
Calories from Fat: 53 (50%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 4.6mg		1 %
Sodium 15.8mg		1 %
Potassium 74.4mg		2 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 11.2g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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