Ramadhan is coming to an end. This will be the last night we breaking fast together this year. Hopefully this won’t be the last year of Ramadhan for me.
This year Ramadhan is different. We (Mr E and family) took effect to spend more time together. Pray together, did our mini contribution together, break fast together, supporting one another to do better on a daily basis (yes daily struggles… Especially for me) spring cleaning together ehh … No. Mr E did most of the spring cleaning. Thank you love.
We made full use of our time to do things that we procrastinate all the time like reading the Quran and the sunat prayers. We hope to keep doing it even after Ramadhan is over, Insya-Allah. What we did not manage to do are mahabbah and menela’ah which we are hoping to start soon with my brother and family.
Ramadhan this year is indeed meaningful and the best. Alhamdulillah.
My contribution for today’s break fast dessert is *drumroll* Triple Chocolate Mousse Parfait!!!! Ta-da. I was suppose to make these last weekend but was too tired cos we went JB during the day to collect some stuff 🙊
Quite a simple recipe but I’m not too sure why my white chocolate curdles after its cool down.
Adapted from The Great Book of Chocolate by David Lebovitz
(This recipe is one-third of the original; you can triple the recipe to its original volume and layer the mousse in a greased 9×3-inch springform pan to make into a cake)
– Makes approximately 3 parfaits depending on the size of your serving glasses –
- 3 ounces bittersweet chocolate, chopped
- 3 ounces white chocolate, chopped
- 3 ounces milk chocolate, chopped
- 3/4 cup cold heavy cream
- 3 large egg whites*, at room temperature
- Optional garnish: chocolate shavings
- * This recipe uses raw egg whites so use organic or farm fresh eggs. You can also look for and use pasteurized egg whites.
- Place the 3 types of chopped chocolates into individual heatproof bowls. Melt each over a pan of barely simmering water, one after the other. While melting chocolate, stir often (particularly being careful not to over-heat the white chocolate) and do not let any water touch the bowl or chocolate itself. Set aside and let cool to lukewarm.
- Whip the cream until it reaches firm, soft peaks (I did this by hand using a large, cold bowl and whisk). Be careful not to over-whip or the cream will curdle.
- Divide the cream into thirds. Fold one-third of the whipped cream into the dark chocolate in two additions. Fold one-third of the whipped cream into the milk chocolate and the last third into the white chocolate.
- Whip egg whites in a clean bowl until they are thick and hold their shape. Don’t over-whip or the whites will be dry and break apart.
- Fold one-third of the egg whites into each chocolate mousse filling until smooth and incorporated.
- To make parfaits, spoon dark chocolate, white chocolate, then milk chocolate mousse, respectively, into a glass, gently smoothing the top of each layer with the back of a spoon. Chill the parfait, or freeze, for about 6 hours before serving. Top with chocolate shavings, if using, just before serving.