Description
A very quick chocolate mousse! This mousse is for real shokomanov! Solid chocolate in Cuba! As a flavor accent added brown sugar and alcohol with a rich flavor. And yet, this mousse can be used in post as a cream for baking, removing the alcohol and adding, for example, vanilla or orange zest. Or use as one component in the composition of any cream and it is perfect for decorating pastries. If you do not like dark chocolate, use dark or milk. Water can be easily replaced with milk for a milder flavor. For the recipe thanks to Andrew.
Ingredients
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Dark chocolate
265 g
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Water
240 ml
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Brown sugar
4 Tbsp
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Alcohol
3 Tbsp
Cooking
I didn't use just water as in the original recipe, and brewed coffee. Strained it and measured out 240 ml. Added the alcohol (I have homemade vanilla-orange liqueur).
Chocolate to break into slices, add brown sugar "Demerara" TM "Mistral"
Pour the coffee with the alcohol and put the saucepan on a medium heat. Need to stir the chocolate mixture until complete dissolution of chocolate and sugar. But not too overheating, keep this in mind, otherwise the chocolate may curdle.
Once the chocolate melted, it would just be flakes - but it's not terrible. Remove the saucepan from the stove and place in a prepared pan of larger size, either with ice water or with ice to the bottom of the pan with chocolate touched their surface. Begin whisking the chocolate mass. Five minutes nothing will happen, but for 6-7 minutes will be apparent that the mass begins to thicken.
If you'll shift the weight in portion cups with a spoon, approximately in the eighth minute, stop whisking and immediately put the mousse. Then he thickens completely. Tip: Use a deep bowl for whipping, otherwise your walls will be chocolate. Sensing this, I poured the chocolate mixture into a deep bowl.
But if you want the mousse to get a nice, otsadil it from a pastry bag with a nozzle, whip need 9-10 minutes. And then pour it into a pastry bag. It all depends on how quickly you mousse will start to cool and thicken.
Decorate the mousse can be anything: candy sprinkles, nuts and whipped cream. PS, the Chocolate mass may be a long time to harden, the better it will cool, the faster the process of hardening. I guess (!), that you can omit the first five minutes of whipping, and just stirring to cool the chocolate mass, plunging it in icy water or put on ice. And just a little cool, begin to whisking. Experiment! Nice!!
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