Description
Chocolate mousse, or as I would like to make it.
Ingredients
-
Dark chocolate
300 g
-
Chicken egg
6 piece
-
Butter
50 g
-
Sugar
150 g
-
Liqueur
50 g
-
Nuts
50 g
Cooking
As this is one of my most favorite desserts (can a weak man have a little weakness - love chocolate?), then cook it often, but a few of the latest expressions of this so to say classic dishes, has me stumped. I can no longer understand the youth of today ( as told to aunt Sonya, mouth Clara Novikova)? In this post I will try to cook chocolate MOUSSE, in the classic version. But all in order. A sample set of products, if you are not satisfied with the number of servings, then divide by two.
The first process is to separate the yolks from the whites, I recently use this device, it helps to walk with a song of life.
When the yolks were freed from the shackles of capitalism (again, this political economy thinking, instead of delicious things), of course from the whites, take a saucepan and pouring water, put on fire. And in a water bath in a bowl with the addition of oil, begin to melt the chocolate. Microwave ovens entered our lives, it can be done and it certainly in a suitable container.
Chocolate melted, no turning back, in PROTEINS we need to add a pinch of salt, and beat with a mixer, gradually starting from a low speed, gradually increasing, and little by little adding sugar.
Will ensure that our proteins will be strong slides, but do not forget, even the smallest, insignificant amount of fat can cause all your hopes and dreams to disaster, be careful that utensils were clean, and the squirrels left though gramolina from the yolk.
After proteins we calmly, without fear, can put our yolks and beat calmly with the rest of the sugar, white.
By this time the chocolate, not very fond of high temperatures, will melt completely, and at this stage you can add a little alcohol to your taste.
Mix thoroughly, and gradually slowly, start to introduce the chocolate in the yolks, not forgetting to stir.
While our mixture becomes homogeneous, and the...
ready to take in his arms, white as the driven snow , proteins. And don't put all at once, divide it into roughly three parts
and stirring, as if rising from the bottom up, you'll have a delicate, airy, chocolate mass, but not a mousse.
Pour it into suitable molds, or very nice wine glasses, and refrigerate for an hour.
At this time, you can fry nuts or do other things.
Before serving, garnish your dish and you will get a delicious CHOCOLATE MOUSSE.
BON APPETIT!!!!
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