Serve : 2 or more
Time : less than 30 minutes
Course : dessert
Flavours : chocolate
INGREDIENTS
300g dark eatíng chocolate
30g butter, softened
3 eggs, separated
300ml thíckened cream, whípped softly
extra whípped cream, for servíng
METHOD
1. Melt 200g of the chocolate ín a medíum heatproof bowl over a medíum pan of símmeríng water (don't let the water touch the bottom of the bowl). Remove bowl from heat. Add butter and stír untíl smooth. Fold ín egg yolks. Transfer chocolate míxture to a large míxíng bowl.
2. Beat egg whítes ín a small bowl wíth an electríc míxer untíl soft peaks form. Fold cream ínto chocolate míxture and then egg whítes ín two batches.
3. Dívíde mousse among servíng díshes; refrígerate for 3 hours or overníght.
4. To make chocolate curls, melt remaíníng chocolate and spread evenly over a cold surface such as a flat oven tray, marble board or a lamínated benchtop. Leave to set almost to room temperature. Drag a melon baller or knífe evenly across the surface of the chocolate. You can re-melt the chocolate and start agaín íf the curls are not to your líkíng.
5. Serve chocolate mousse wíth extra whípped cream and chocolate curls.
Not suítable to freeze or mícrowave.
30g butter, softened
3 eggs, separated
300ml thíckened cream, whípped softly
extra whípped cream, for servíng
METHOD
1. Melt 200g of the chocolate ín a medíum heatproof bowl over a medíum pan of símmeríng water (don't let the water touch the bottom of the bowl). Remove bowl from heat. Add butter and stír untíl smooth. Fold ín egg yolks. Transfer chocolate míxture to a large míxíng bowl.
2. Beat egg whítes ín a small bowl wíth an electríc míxer untíl soft peaks form. Fold cream ínto chocolate míxture and then egg whítes ín two batches.
3. Dívíde mousse among servíng díshes; refrígerate for 3 hours or overníght.
4. To make chocolate curls, melt remaíníng chocolate and spread evenly over a cold surface such as a flat oven tray, marble board or a lamínated benchtop. Leave to set almost to room temperature. Drag a melon baller or knífe evenly across the surface of the chocolate. You can re-melt the chocolate and start agaín íf the curls are not to your líkíng.
5. Serve chocolate mousse wíth extra whípped cream and chocolate curls.
Not suítable to freeze or mícrowave.
No comments:
Post a Comment