Čokoladno- kokosova krema / Choko Coco Mousse

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Najprej bi  kar poslovenila angleško ime za tole sladico in sicer Čoko-koko mus 🙂 Moram priznati, da ime ni zraslo na mojem zelniku, ampak na fantovem, ko je urejal video. Meni je res všeč, zato sem se odločila, da ga obdržim. Genialno tudi opiše, kaj vse se nahaja v tej kremi in sicer kokos in čokolada (bela in temna), ostalo so zgolj dodatki. Z receptom sem precej eksperimentirala, preden sem dobila, to kar hočem, ampak na koncu smo bili zadovoljni vsi, tako da upam, da bo tudi vam všeč, kot tudi, da vam bo všeč video.

Glasbena podlaga: Willkommen

Choko Coco Mousse from Cimetovo dekle on Vimeo.

Recept:
Kokosova krema
50 g mleka
100 g smetane
50 g kokosove moke
100 g bele čokolade
200 g stepene smetane
3 g želatine v lističih

Namočimo želatino v hladni vodi, vsaj 5 min pred uporabo. Skupaj zmešamo in zavremo smetano, mleko in kokosovo moko in mešanico prelijemo po čokoladi. Počakamo nekaj minut, da se čokolada stopi, dodamo želatino in dobro premešamo. Ohladimo, vmes pa si lahko stepemo smetano (da varčujemo s časom, si stepemo kar količino za obe masi (300 g)). V hladno maso na rahlo vmešamo smetano, damo v dresirno vrečko in nabrizgamo v poljubne modelčke, Ohladimo.

Čokoladna krema
100 g temne čokolade (jaz sem uporabila 7o%)
150 g smetane
150 g stepene smetane
2 g želatine

Namočimo želatino v hladni vodi, vsaj 5 min pred uporabo. Smetano zavremo in prelijemo po čokoladi. Počakamo nekaj minut, da se čokolada stopi, dodamo želatino in dobro premešamo. Ohladimo.V hladno maso na rahlo vmešamo stepeno smetano, damo v dresirno vrečko in nabrizgamo do roba modelčkov. Zmrznemo, najboljše čez noč. Vzamemo iz modelčkov (jaz sem si pomagala z zobotrebci) in pomočimo v stopljeno belo čokolado in kokos (po želji).
Če ne jemljemo iz modelov, potem kreme ni potrebno zamrzniti, zgolj ohladiti.

Choko Coco Mousse
This name wasn’t an idea of mine, sadly. My boyfriend named the video like that and I loved it so much, I made it mine 🙂 The recipe is something I just made up, and then experimented  until I was pleased with the final result. I love bits of coconut in the coco mousse (coco is in this case short for coconut if you haven’t guessed it already;)) and the bitterness in the dark chocolate is just awesome. This recipe also doesn´t have any added sugar, and it has no eggs, you could also skip the gelatin in the dark chocolate mousse, but i´m not sure if that would work for the coco mousse. In any case I love it, and I hope you will do, that goes for the video as well, enjoy 😉

Recipe
Coco mousse
100 g white chocolate
100 g milk
200 g cream
100 g coconut
150 g whiped cream
4 g gelatine

Soak the gelatine in cold water. Mix together cream, milk and coconut, bring it to a boil, the pour it over chocolate. Wait a few minutes, mix it and add the gelatine leaves. Cool compleatly then fold in the whiped cream. Fill your piping bag and fill  the preapred moulds  half way up.(best if they are silicone, because it is really easy to take them out, once they are frozen). Cool.

Dark chocolate mousse
100 g   dark chocolate (7o%)
150 g cream
150 g whiped cream
2 g gelatine

Soak the gelatine in cold water.Boil cream and pour it over chocolate. Wait a few minutes, mix it and add the gelatine leaves. Cool compleatly, then fold in the whiped cream. Fill your piping bag and fill up the molds. Freeze for at least 4 hours, then remove them from molds and dip them in melted white chocolate and coconut (optional).

Ingverjevi piškoti / Ginger cookies

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No pa mi je le uspelo napisati in objaviti objavo. Bil je natrpan mesec in še bo natrpano en čas, vendar sem si vseeno morala vzeti čas in vam predstaviti tale recept. Tile keksi vam bodo všeč in to res ne pretiravam, super so. So zelo preprosti za naredit, ni potrebno čakati, da masa počiva, super se zamrznejo, krema pa je zelo vsestranska, jaz jo velikokrat uporabljam tudi kot polnilo za makrone. Všeč vam bodo tudi, če nimate radi ingverja, obljubim. Recept sem dobila od gospe Milene, ki je s temi piškoti zmagala na tekmovanju za piškot leta, na seminarju v Ljubljani nam jih je prišla predstaviti in takoj sem jih vzljubila. Od takrat naprej, sem jih naredila že večkrat, toliko krat, da sem porabila že vso ingverjevo marmelado, ki sem jo objavila prejšnjič, tako da jo bom morala narediti še več:)
V originalnem receptu je sicer mandelj, jaz sem uporabila lešnik, ker mi je okus ljubši, tudi ingverjeve marmelade ni v originalnem receptu, gospa Milena je uporabila kar sveži ingver in pa kandiran ingver, vaša izbira, kar vam je ljubše. Pa da ne bom več dolgovezila, bom skočila kar na recept, uživajte 😉

Glasbena podlaga: Walk on bye

Recept za piškote:
250 g moke (jaz sem kombinirala navadno in pirino)
180 g zmehčanega masla (če ga nimate pripravljenega, ga preprosto zavijte v peki papir in udarjajte po njem z valjarjem, takoj se vam bo zmehčal;))
100 g sladkorja v prahu
1 rumenjak
75 g mletih lešnikov (ali mandljev)
2 žlici kakava
1 velika žlica ingverjeve marmelade
cimet in limonina lupinica poljubno

Vse sestavine zmešajte v testo, oblikujte majhne kroglice, naredite globoke vdolbinice (saj se med peko sploščijo) in jih položite na peki papir. Pecite na 180 °C  –>10- 12 min
Ko so pečeni, jih popolnoma ohladite, preden jih napolnite s kremo.

Recept za ingverjevo kremo:
100 ml smetane
200 g bele čokolade
50 g ingverjeve marmelade

Vse sestavine zmešajte skupaj in jih nad vodno paro stopite v lepo mazljivo kremo, preden jih lahko uporabite kot polnilo, jih vsaj za kakšno uro postavite v hladilnik, da se lepo strdi in ni več tekoča. Krema se tudi lepo zamrzne, tako da če vam je kaj ostane (kar je meni je) jo lahko naslednjič preprosto odtalite in uporabite za drugo rundo piškotov 😉

OPOMBA:  Jaz sem imela še nekaj kandiranega ingverja, zato sem ga narezala na male kockice in ga položila na vsak keks, preden sem ga napolnila s kremo, dekorirala sem jih z stopljeno temno čokolado.

Ginger cookies
I finally got around on posting something, and I guarantee you that you will love what I have prepared for you today. These cookies are to die for, the are also so easy to make, and you can´t not love that 🙂 I also usedup all my ginger jam, that I posted in my last post, so I will have to make more. If you dont have this brilliant jam, you could use fresh or candied ginger instead. You could also substitute the hazelnuts or almonds, but I like the taste of hazelnuts better, so your choice.  But enough talking let go to the recipe.

Recipe for the cookies:
250 g flour (I used a combination of plaine and spelled flour)
180 g softened butter (If it is not softened, just wrap it in parchment paper and hit it a few times with a roller, work like a charm;))
75 g of crushed hazelnuts (or almonds)
100 g powdered sugar
2 tbs cocoa
1 tbs of ginger jam
1 egg yolk
cinnamon and lemon zest, optional

Preheat your oven to 180°C  /356 °F. Mix all the ingredients together in a soft dough, make little balls, put it on a parchment paper and press little holes in the middle of the cookie. Bake for 10-12 min. Cool completely before filling it with cream.

Recipe for the Ginger cream:
100 ml cream
200 g of white chocolate
50 g of ginger jam

Mix together the ingredients and melt them over a water bath, let it firm up in the refrigerator at least 1 hour, before using it. This cream also freezes very good, so if you have leftovers, just freeze it, or you could also use it as a macaron filling, njam:)

P.S. I had some leftover candid ginger, so I cut it in to small pieces and placed it on eich cookie, before filling it with cream, I also decorated it with some melted dark chocolate.

Some of the pictures were taken by Ana, so thank you Ana *
Nekatere slike je posnela Ana, zato hvala Ana *