Nuffnang

Thursday, November 8, 2007

.: Chocolate Mousse :.

Ingredients (serves 6)
300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) caster sugar
1 tbs good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve

Method
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Notes & tips
Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.
For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.
For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

Source
delicious. - September 2004 , Page 44
Recipe by Chrissy Freer

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

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