12/13/2023 0 Comments Mousse au chocolat![]() When I explained to him it is even more heavenly than pudding he grabbed his spoon and could not wait to tuck in. Der schokoladige Dessert Klassiker geht in meiner Variante einfacher als man denkt. Food / Beverages > Frozen Foods > Desserts (Frozen) > Custards & Mousses. Soeren first shouted "Pudding!" when he saw the mousse. and carbohydrate values for for Mousse Au Chocolat and other related foods. Verdict: Ummmm! Sorry did you say something? I still have my mouthful, sorry!ĭelicieux, mesdames et messieurs! C'est très bien! (I hope I got that all right, it's been a while since I last wrote in French) The mousse has then had a chance to chill through and has a velvety, fluffy texture. ![]() My advice: Make this the evening prior to serving. When the entire mixture is well combined, the consistency should be smooth and fluffy.ĭivide the mixture in small serving bowls (or just one big bowl) and allow to cool for several hours. These are also to be folded in very carefully into the chocolate, cream mixture. Allow to cool further.īeat the egg whites until very stiff. You will notice the chocolate takes on a thicker consistency. Set aside and mix for 30 seconds to cool.Īdd the egg yolks and mix. Mix until well combined and the chocolate had melted, leaving no lumps. Répartir la mousse dans les verrines ou suivre les étapes suivantes. Place the chocolate and butter in the bowl and melt. Make sure the bowl does not touch the water in the pot. You don't want all that hard work go to waste because the chocolate did not taste too good. It really is worth getting a more expensive type of chocolate for this dessert. This is also my entry to Alysha's Virtual Recipe Club, the theme this month is Most Requested Recipe.ġ00 - 120g Bitter chocolate - make sure it is an exclusive type of chocolate. This is not exactly the same recipe but it comes very close to Chef van Cleef's Mousse! When I started my management training at the Sheraton, you all can guess which was my favorite department -)! My dad was working at the Sheraton back then and the Dutch chef in the patisserie made up a mean Mousse au Chocolat. I remember the Mousse au Chocolat I loved when I was a kid. I think the Mousse au Chocolat is one of the few desserts that everyone knows and absolutely adores. Main course: Tart Ratatouille with warm goat's cheese It's Tom's Birthday today and instead of a cake, he wished for Mousse au Chocolat! So, I decided for a french menu.
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