Medium eggs at room temperature, the eggs will be incorporated into the chocolate while the whites will be beaten with a mixer and gently incorporated into the chocolate mixture, giving it an airy mousse texture. Heavy creamĪ good heavy cream with at least 30% fat, no need to use cold cream, it will be brought to a boil and incorporated into the already melted chocolate. although it is possible to replace it with semi-sweet chocolate, But keep in mind that the lower the percentage of cocoa, the more sugar there is in the chocolate, so you will need to adjust the amount of sugar added in the recipe. Quality dark chocolate with 70% cocoa with a rich, bittersweet taste is certainly the best choice for making homemade chocolate mousse. Useful tools for homemade chocolate mousse Obviously the chocolate mousse is much better eaten cold and for that it will take at least 2 hours to cool down!Ī creamy and light texture in the mouth, the good taste of chocolate but not too strong and especially low in sugar. This dark chocolate mousse is a quick and easy recipe to make, which makes it a perfect dessert for any occasion! Indeed nothing could be simpler, it contains only 4 ingredients with barely 20 minutes of preparation. The chocolate mousse is a classic that everyone loves and certainly one of the easiest desserts to make! Simple ingredients for a super light, airy and fluffy dessert. Light with an airy texture and super tasty, this is a perfect dessert for any occasion. My deep dark secret is that recipe is not mine: it’s the one on the back of the Nestlé Dessert Noir.Want to make a little homemade chocolate mousse for dessert? Try this quick and easy chocolate mousse recipe. Using a spatula, gently fold egg whites into chocolate mixture in three batches.Gradually add cooled melted chocolate into egg yolks, stirring well.Add salt to egg whites and beat until they form stiff peaks.Separate eggs retain yolks in a medium glass bowl.Melt chocolate in double boiler or on cooktop at lowest heat, then let cool (Use a microwave if you must – personally I dislike this method).All you need is very fresh eggs and good chocolate. I was amazed to discover there are only 3 ingredients (although the eggs are used in two ways) and absolutely no cooking involved. It reminds me of another one of my mother’s expressions: “What do they mean? Six midgets?” Suffice it to say that if you are of sound of body and healthy of appetite, and have a sweet tooth, it can also serve four. So, without further ado, here is how you make the best damn chocolate mousse ever. I’ve retained the egg-separating trick and now have a mixer to do the egg whites. It does take a few minutes and a good arm, which probably explains why I could never manage it – having neither patience nor skill. He would take a whisk and a large bowl, add a pinch of salt and then bang those babies to attention. Need to beat egg whites to stiff peaks? No problem. Let me reassure any clean freaks in the audience: he washed his hands before (and after) performing this egg-cellent feat. He just broke the egg and poured it into his hand, capturing the yoke in his palm and letting the egg white run into the bowl below. Even separating eggs seemed beyond me, having watched my mother fuss over a metal device which seemed to make the whole process rather complicated. I was always nervous about anything involving egg whites.
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