Well, do not you want after a delicious dinner to enjoy a light, melting in your mouth, fragrant dessert? We have something simple and very tasty, able to emphasize a delicious evening. The shock mange dessert is one of the most popular easy recipes available for home cooking.
Mousse, known worldwide
This magnificent dessert has an incredibly pleasant texture and brings pleasure not only in its taste, but also in the way the velvety mass melts in the tongue. When frozen, the mousse resembles chocolate ice cream, and when melted, it is a delicious souffle.
You are interested? Then we will soon get acquainted with this interesting, fragrant, delicate dessert, known all over the world.
Since we offer the shock mange recipe for the whole family, we have several ways for you to prepare this unusually delicious mousse. As well as a couple of interesting secrets on how to diversify a delicious treat.
Shock manger at home
The world famous dessert is prepared for adults, that is, with cognac. But in addition to the proposed standard list of components of goodies, you can use additionally various fruits, nuts and other additives, as well as replace. To treat children, exclude alcohol from the list of ingredients.
So, the ingredients necessary for a shock mange:
- 3 eggs;
- 100 g butter;
- 100 g of dark chocolate;
- 75 g of powdered sugar;
- 1 tbsp. l cognac;
- a pinch of salt.
The average time for making a dessert is half an hour, also stock up on a pair of creamers, tall glasses or beautiful mugs. Let's start cooking.
Protein Cooking
First of all, check the eggs for freshness. Since the dessert does not undergo any heat treatment, it is extremely important to use only fresh eggs in the shock mange recipe.
After checking, rinse them thoroughly under running water. Gently break the shell and separate the squirrels from the yolks. Put the yolks in a deep bowl and the whites in the mixer bowl.
First prepare the proteins. Salt them a little. This is necessary so that the mass is well whipped into foam and remains stable, dense. You can check the readiness of proteins by turning the bowl upside down. If the foam does not drain, remaining in the same position, then it is ready. Pour the icing sugar here and beat the mass again, thoroughly mixing the ingredients together.
Melted chocolate and butter
Melt the chocolate in a water bath, to do this, put a saucepan of water on a fire, and place a bowl on top of it. This container should not touch water. Put slices in it and heat them until the mass melts. Do not use a microwave for heating tiles. In the recipe for a shock mange, you cannot boil chocolate.
Before starting to cook, it is necessary to remove the butter from the refrigerator in advance so that it warms up to room temperature, becomes soft and supple and is easily whipped with a mixer.
Put the butter in a plate with yolks and whisk all together until a lush cream is obtained. It is much more convenient to whip the butter by placing it in a pan with hot water. Thanks to the steam, the oil becomes softer, but due to intensive whipping, the mixer does not have time to heat.
Dessert making
Add the melted chocolate and cognac to the egg-butter cream. You can add a little more cognac - at your discretion. Stir the ingredients with a silicone spatula. When the mass is completely mixed, you can put the protein in a bowl. Add 1/3 of all protein and mix gently with all the ingredients. Stir the mass from top to bottom, not intensively, so that the protein foam does not sink. Add the ingredients a little so that they mix well with each other, gain a foothold in the mass, and the dessert turns out to be gentle and uniform.
The recipe for the shock mange has come to an end; all that remains is to decompose the treat. Use a few cookies, but you can serve dessert in glasses. Gently lay a soft, velvet, homogeneous mass in them. Garnish with grated chocolate, nuts, coconut. Put desserts for 2 hours in the freezer.
In the freezer, the dessert is perfectly stored, so don’t be afraid to leave the shock mange dessert for the night, in the morning it will be just as tasty.
Cooking recommendations
You can diversify the mousse using various light berry syrups. They will not only give your dessert an unusual palette of colors, but also an unusual taste. Dessert with berry syrup can be decorated with berries, and mint with a leaf of fresh mint.
If you like nuts - add to the mass of nuts chopped in a blender, and coconut lovers can add its shavings. Use vanilla and other favorite spices, such as cinnamon.
Add a few drops of lemon to the whipped whites. He will not only bring a pleasant sourness, but also make the egg foam, and therefore the whole dessert, more persistent, delicate, velvet.
You can vary the appearance of the delicacy and its taste, using several types of chocolate, for example a little white and black. In a glass, the mass can be laid out in layers or mixed to get a nice palette of colors. For a children's holiday, use white chocolate and various dyes.
Dessert in a glass must be decorated, for this use ground nuts, coconut, use multi-colored sprinkles for confectionery. You can also use berries and fruits, syrups and caramel toppings.
You can easily replace cognac with any other alcohol: whiskey, brandy, liquor or vodka.
Now you know how to make a shock mange - an interesting, piquant, aromatic, delicate, mouth-melting dessert, known all over the world. This is a real treat that is impossible to eat. The dessert is so tasty and light that you want more and more. Enjoy your meal.