Q & A: What are quick and easy recipes for chocolate mousse?
problem Eryn : They are quick and easy recipes for chocolate mousse I’m a big addict, and I love finding new ways to discover things, chocolate cooking. At the moment I am desperate to find how to make chocolate mousse from scratch. YUM Best Answer:
answer smdiner
FOAM CHOCOLATBeaucoup dark chocolate high quality are available in supermarkets, usually contain 50-60 percent cocoa content. If you choose chocolate with a higher percentage, your mousse can easily dense.Le active time: 7 hours (including cooling) 2 cups heavy cream glacée4 œufs3 tablespoon teaspoon egg yolk sucre1 vanille7 ounce nice bitter / quality semisweet chocolate (45 min total time unsweetened) hachéGarniture : sucréHeat cream 3/4 cup cream in a 1 liter pot until hot. Add the eggs, sugar and a pinch of salt in a metal bowl and mix well, then add hot cream in a slow stream, whisking until smooth yellow. Transfer pour the mixture to the pot and cook over medium heat, stirring constantly, until it registers 160 ° F on thermometer. Give Melt cream through a fine sieve into a bowl and mix in vanille.Faire chocolate in a bain-marie or in a metal bowl over a pot of boiling water (or in a glass bowl in the microwave waves put 50 percent power 3 to 5 minutes) under frequent stirring. Cream in chocolate until smooth, then let stand refroidir.Battre 1 1/4 cups cream in a bowl with an electric mixer holds stiff. To brighten whip quarter of the cream into the chocolate cream, then stir in remaining cream gently but complètement.Cuillère foam 8 (6 oz) cups or ramekins, cover and refrigerate for at least 6 hours. Let stand at room temperature about 20 minutes before cooking servir.Les Notes: • foam • cooled 1 day to to vary the taste, you may add a teaspoon vanilla 2 tablespoons espresso replace soup. Instant powder (dissolve in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (the tense whipped cream). Super easy ================== foam chocolat1 1/4 cup cream chips fouetter2 / 3 cup chocolate saveurMélanger 1/4 cup cream with nuggets oven chocolat.Micro 1 minutes or until the mass is smooth when stirred with cuillère.Cool.Battre beat remaining cream until stiff. (Not in butter rotate) Fold the chocolate mixture into the cream and foam fouettée.Refroidir servir.Kahlua chocolat180 g chocolate milk, eggs cassé4, séparés1 tablespoons Kahlua (or other alcohol) 300 ml cream épaisseMettre chocolate in a heatproof bowl over a saucepan with boiling water (see note). Stir until the yolks and eggs fondu.Retirer feu.Incorporer combined Kahlua.Laisser légèrement.Fouetter cream in a large bowl until soft peaks form (when bat rose cream, alternately tightened slightly). Chocolate mixture with cream fouettée.Dans a clean, dry bowl, stirring gently, beat egg whites until mous.Plier easily boiled eggs whites into the chocolate mixture and thus mélanger.Verser into 4 individual dishes or 1 large plat.Réfrigérer for several hours until consistency ferme.Servir with extra whipped cream, chocolate shavings and baies.Remarque: Chocolate may be in the power MOYENNE.Chaleur microwave in 30 seconds bursts melted, stirring after each burst, until it melts
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