Gourmet dessert, one of the most famous in European cuisine, can serve not only as an independent sweet dish, but also as a filling for cakes or pies.
Chocolate Mousse Recipe on Water
Such a cream is made of just two ingredients. The point is the cooking technique. It is only necessary to follow the recommendations and strictly monitor the time of whipping. In this case, the recipe for chocolate mousse will delight you with an excellent result. The advantages of this method compared to the preparation of cream with cream or butter is that the calorie content is reduced and the dessert keeps its shape perfectly (and therefore can be prepared in advance).
To achieve a different taste, using the same recipe for chocolate mousse on the water, possibly by adding different liquors. The resulting cream can be used to interlayer biscuit cakes (they should be sweet enough to blend in with the bitterness of dark chocolate), or you can simply serve coffee as a dessert. The main thing is to observe the correct proportion.
For every 60 g of chocolate with a maximum cocoa content (from 60%), take 50 g of hot water and a spoonful of liquor. This is enough for two small dessert cups, the size of an espresso cup. When preparing large portions of mousse, consider: in this case, melting occurs less evenly. So, chocolate may need to be heated several times. First, break it into small pieces, add boiling water and stir until dissolved with a whisk. When interfering, you need to take breaks several times - at this moment the mass will condense. When it cools to room temperature, leave the whisk and whisk further with a mixer at high speed. In two minutes you will see that the chocolate has thickened. Let stand for a couple of minutes, add liquor and beat again. Now the recipe for chocolate mousse with an indescribable silk texture can be considered embodied. Serve it immediately or refrigerate a little in the refrigerator. You can sprinkle with berries, garnish with roasted almonds.
Chopped cake
Chocolate mousse, the recipe of which we have presented above, is not always suitable for starting baking with it. In tandem with chopped dough, it is not sweet enough. Let's make a classic chocolate mousse for this purpose (read the recipe with a photo below) in butter.
Prepare chopped dough from a glass of flour and half a packet of butter. You will also need a few tablespoons of cold water or a chilled yolk. Chop the cold butter, and with a knife, stir with flour until crumbs are present. Then pour in water or a loose yolk. After that, the mass can be formed into an elastic lump. Then roll straight into the mold and cool. After half an hour, cover the dough with parchment paper, and pour on top a load (for example, raw beans) and bake for twenty minutes.
For mousse, melt 4 tiles of dark chocolate in a water bath . After removing from the stove, add a spoonful of butter. Separately, boil the syrup from 100 g of powdered sugar and four tablespoons of water. Pour 6 yolks into the boiled syrup and beat. When the mass lightens, add chocolate and, if you want, aromatic alcohol. Mix whites separately from six eggs with zest, mix with chocolate mass, pour into the finished base. Refrigerate for 24 hours.