May 08, 2007
Spring Chocolate Sundae
May 16 is LIVESTRONG Day. It is organised by Lance Armstrong's Foundation to raise awareness issues on a national level and in local communities across the country. Barabara of Winos and Foodies is hosting TASTE OF YELLOW - an event with yellow culinary creations. This brave blogger from New Zealand is fighting her own battles with cancer. We wish you strength and determination in this fight and a complete recovery, Barbara.
Having lost my grandfather to colon cancer, I have seen his fight, chemotherapy and the return of cancer at close quarters. This one is for you, dadu!
Keeping with my recent spring theme, here is my own dessert creation. For lack of a better title, this is Spring Chocolate Sundae. You can put this in it tastes better than it looks category. I wasn't ready for the burst of flavors on my first bite. You taste the dark chocolate first. And about the same time, you become aware of the sweetness of mango and the tartness of fresh berry sauce. This explosion of flavors is like spring - fresh, bright and colorful.
For chocolate mousse
1/2 cup dark chocolate
1/2 cup whipped cream
1/2 cup mango - thinly sliced
1/4 cup raspberries
1/4 cup blackberries
1 tbspoon honey
1 tbspoon orange juice
For chocolate sundae:
Melt the chocolate in a double boiler. Take it off the heat and fold in the whipped cream till it mixes well together. I didn't add any sugar, but you can add sugar according to your taste.
For berry sauce:
Heat a pan with orange juice and honey. Once it's hot, add the berries and let it cook on medium heat for a couple of minutes till the berries turn soft, but are intact. Let it cool before serving.
Assembling the Sundae:
Add chocolate mousse as the first layer. Then add the sliced mango pieces. Ideally, they should be in half-half ratio. Top it off liberally with the berry sauce.
Chill at least for an hour before serving.
Update - Also sending it to Deepa at Recipes'n More who is hosting AFAM this month and the fruit is Mango.