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Desserts - Chocolate Mousse Post by :wealthcreation Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3379

Click below to download : Desserts - Chocolate Mousse (Format : PDF)

Desserts - Chocolate Mousse

Servings: ~ 6 persons (depends on size of serving dish)

200g (just less than 7oz) sweet cooking chocolate (or a better grade if you so can afford)
6 eggs
1 teasp. instant coffee (omit if you wish)
1 tab. (20ml/ 4 teaspoons) rum (use brandy if you prefer/omit / use orange juice instead if you'd prefer)
1 teasp. sugar
pinch (small) salt

Break choc. into pieces and melt in a bowl with a tabs. (20ml/4 teaspn) water over a bain-marie (This shows the recipe's age. Can make careful use of microwave here if you wish. Note, I said "careful"). Regardless, whisk until smooth. Remove from heat.

Separate yolks from whites of eggs.

To melted chocolate, add 4 egg yolks, the coffee and rum (if using) and combine with whisk until smooth. (Remember you don't need the other 2 yolks).

Add pinch of salt to egg whites and beat with electric beater. When fairly firm, add sugar and continue beating until STIFF peaks form.

Using large metal spoon, gently incorporate a quarter off the egg whites into the chocolate mix. Then, carefully fold in the rest of the whites. (Don't be TOO vigorous or you'll lose air in beaten white / meringue mix).

Gently spoon into mousse pots/ small custard pots/ crème pots etc (or one large dish, if you prefer) and leave to set in refrigerator for several hours.

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Desserts - Chocolate Mousse For Adults Desserts - Chocolate Mousse For Adults

Desserts - Chocolate Mousse For Adults
225g cooking chocolate chopped 50ml espresso or strong coffee 25g butter, cut into pieces 30ml rum or brandy 3 eggs, separated pinch salt 50g castor sugar 120ml whipping cream 30ml coffee flavoured liqueur Place chocolate and coffee in a heatproof bowl over a pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and beat in the butter and rum or brandy. In a small bowl, beat the egg yolks lightly then fold into melted chocolate. Beat until mixture is well combined and smooth. Allow to cool. Place egg

Desserts - Mousse -  Chocolate Kahlua Mousse Recipes By Meryl Desserts - Mousse - Chocolate Kahlua Mousse Recipes By Meryl

Desserts - Mousse -  Chocolate Kahlua Mousse Recipes By Meryl
3 egg yolks 1/2 cup sugar 1/2 cup sifted cocoa 2 tablespoons Kahlua 1 1/2 cups whipping cream (35%) In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color. Beat in cocoa. Place bowl over saucepan of gently simmering water. Beat 5-minutes or until mixture darkens and beaters leave a trail. Remove from heat and stir in liqueur, set aside. In a separate bowl whip cream until it holds stiff peaks. Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it. Gently fold remaining whipped cream into cocoa mixture until