Tuesday, November 11, 2014

A Recipe For a French Dessert

Dark Chocolate Mousse 

Ingredients

3 1/2 ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
1/8 teaspoon ground dried chipotle pepper
tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
1/2 cup heavy whipping cream, chilled

1 tablespoon heavy whipping cream, chilled

Directions

1.     Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2.     Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3.      Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4.      Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.





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Tuesday, November 11, 2014

A Recipe For a French Dessert

Dark Chocolate Mousse 

Ingredients

3 1/2 ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
1/8 teaspoon ground dried chipotle pepper
tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
1/2 cup heavy whipping cream, chilled

1 tablespoon heavy whipping cream, chilled

Directions

1.     Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2.     Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3.      Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4.      Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.





No comments:

Post a Comment