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How to make real chocolate mousse without having to whip some powder? - For 6 martini glasses of Chocolate Mousse: 8 squares semi-sweet bakers chocolate, 1 cup double espresso, 30 ml. artificial vanilla extract, 30 ml. Kaluha, 6 egg whites, 5 egg yolks, 200 ml. 35% cream, 80 gr. sugar.
Recipe: Melt the chocolate with the espresso, the vanilla and the Kaluha in a bowl. Meanwhile whip individually the egg yolks, the egg whites and the cream with 1/3 of the sugar for each. The egg whites must be completely free of any egg yolk to be able to whip to stiff peaks properly.
Rinse the bowl and whip the cream to stiff peaks, too. Cool down the melted chocolate to about 38-40 C and fold together the other whipped ingredients starting with the whipped yolks. Pour the chocolate mousse in the martini glasses right away after folding together and leave in the refrigerator for a couple of hours to set. Garnish this decadent chocolate dessert according to your taste.
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