I’ve always loved desserts made by Chef Jill Sandique. More so fruity and chocolate desserts she has created because the sweetness is just right, never over. In an event last year held to launch Bosch’s new oven, she conducted a baking demonstration and made breads and pastries, which the audience got to sample afterwards.
For a bonus, she also brought out small cups of Chocolate Hazelnut and Banana Mousse for everyone to taste. She handed me the first one, which I savored until the very last scoop. Unfortunately, she did not do a demo on it, so we did not get to take pictures of it. She did, however, hand me the recipe, which I kept in my file of recipes to make in my own kitchen.
Well, I brought Chef Jill’s recipe with me when Raff and I temporarily moved to my sister Susan’s house in Mandaluyong City last year so things would be more accessible for me while he recovered from his stroke. Raff has recovered nicely since then and has started to stand and walk now.
Just last week, I finally got Chef Jill’s recipe of Chocolate Hazelnut and Banana Mousse and made it. It actually requires a tablespoon of rum, brandy, coffee liqueur or Frangelico, but since Destileria Limtuaco’s very amiable president Olivia Limpe-Aw sent me bottles of Manille Liqueur de Calamansi and Manille Liqueur de Dalandan, and so I chose to use the Calamansi variant for a citrus hint in place of the rum or brandy.
For the topping, I made three different variations. For some, I put only sliced bananas and chocolate chips. For a few others, I added Mochaccino flavored popcorn to the sliced bananas and chocolate chips. For the rest, I combined fruit loops with sliced bananas and chocolate chips. There are several other variations that you can make.
Chocolate Hazelnut and Banana Mousse
2 cups heavy cream
3 egg yolks
1 Tbsp.rum, brandy, coffee liqueur, Frangelico or Manille Liqueur de Calamansi
2-4 Tbsps. sugar
1-2 Tbsps. unsalted butter, softened
1/2 cup chocolate hazelnut spread
2 Tbsps. water
2 tsps. unflavored gelatin
sliced bananas, as needed
crushed biscuits, toasted hazelnuts and chocolate shavings
1. Whip cream until soft peaks form. Chill until needed.
2. Fill a medium-sized saucepan with 3 cups water. Bring to a boil, then lower heat to a simmer.
3. Put together egg yolks, liqueur and sugar in a bowl. Place bowl over saucepan (filled with simmering water), and whisk until light.
4. Remove from heat, and add butter.
5. Stir in chocolate hazelnut spread. Allow to cool slightly.
6. Put 2 Tbsps. water in a bowl. Sprinkle gelatin over the water and set aside for 5 minutes.
7. Place bowl of gelatin and water over saucepan (filled with simmering water) and allow the gelatin to melt.
8. Add gelatin mixture to the egg yolk-chocolate hazelnut mixture. Mix well.
9. Fold in half of the whipped cream to the mixture. Blend well.
10. Fold in remaining half of the whipped cream to the mixture.
11. Pour or scoop mousse into serving containers, making sure there are no bubbles.
12. Top with a few slices of bananas, then garnish with other desired toppings.
13. Chill for 4 hours or until set.
14. Serve chilled.