6/25/2023 0 Comments Mousse au chocolat recette![]() You should have about 1 ½ cups of whipped cream. In another medium bowl, whip ¾ cup of the heavy cream with the handheld mixer until it is doubled in volume and holds a soft peak – about 2 minutes. Sprinkle in 1 tablespoon of sugar and continue beating until the whites are at the firm peak stage and are thick and glossy – about 1 minute longer. Meanwhile, in a medium bowl using a hand-held mixer on high speed, beat the egg whites until frothy – about 30 seconds. Remove from the heat and set aside to cool for about 8 minutes. Melt the chocolate, stirring constantly with a heatproof spatula, until melted and combined – about 2 minutes. In a double boiler over low heat, or a medium glass or metal bowl placed over a saucepan filled with 1-inch of simmering water, add the chocolate, cocoa powder, espresso, and orange liqueur. Anchor Hocking Glass Mixing Bowl Set – I drop these over and over.Kitchenaid Handheld Mixer – in Aqua Sky, of course.Cuisinart Double Boiler – I use this to reheat mashed potatoes or rice as well.PRODUCTS THAT I USE FOR MAKING MOUSSE au CHOCOLAT I will only link to products that I personally use and love. As an Amazon Affiliate, I will earn a small amount for qualifying purchases. I have included affiliate links to products that I use and love. I’ve been asked often to include the tools and ingredients that I use for the recipes in my posts. Looking for other classic dessert recipes? Give my Mojito Tart a whirl or this recipe for Italian Amaretti Peaches. This will eliminate any potential for foodborne illness. This is what gives the mousse it’s signature fluffiness and silky mouthfeel. Take the time to fully whip the egg whites and the cream.Get really good chocolate and cocoa powder. Use the BEST ingredients that you can find or afford because each ingredient is important to the final flavor of the dish.This mousse makes an impressive presentation at the end of a meal. I love serving this in pretty French tulip jars, or crystal martini glasses, or in a beautiful teacup. Plus, the only ‘cooking’ is melting the chocolate. It has a deep chocolate flavor with just a hint of orange and a rich, decadent mouthfeel from the heavy cream. This classic dessert recipe is not overly sweet. This classic dessert recipe is just right. And then I discovered a few that, to me, did not taste how I remembered. A couple of them had a different consistency than I wanted. Once I was back Stateside (yes, I’ve always wanted to write that), I experimented with many mousse recipes. I would have ordered a second but was too embarrassed to do so. It was chocolatey with a depth of flavor that I had to sit and think about. It was cool, very smooth, creamy, and airy. I knew it was Heaven when I tasted the mousse. The waiter served it by bringing over a huge wooden bowl of mousse, a big ladle, and a serving bowl and invited me to serve myself some mousse. Chocolate mousse takes me back to a warm evening in Paris, at the sweet Chez Janou Bistro, and the very beautiful waiter (can’t remember his name or honestly, how beautiful he was) who suggested that I try the Mousse au Chocolat. Thank you for reading this post, don't forget to subscribe!ĭo you connect beautiful memories with food? I do, all of the time. Creamy, rich, and velvety, this classic dessert recipe is a sublime chocolate experience that is impressive enough for guests your Thanksgiving table and yet easy enough for every day.
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