Ezlo86 wrote...
CHOCOLATE MOUSSE RECIPE
Ingredients
For the chocolate mousse
- 170g/6oz good-quality dark chocolate, roughly chopped
- 7 egg whites
- ¼ tsp lemon juice
- 40g/1½oz caster sugar
Preparation method
Melt the chocolate in a heatproof bowl set over a
pan of simmering water (do not allow the base of the bowl to touch the
water). Whisk the egg whites and lemon juice in a large,
clean bowl until they form soft peaks. The lemon juice will stabilise
the egg whites, make them easier to work with and help to prevent
over-whisking.
Add the sugar and continue to whisk until firm
peaks form when the whisk is removed. Do not whisk beyond this stage -
the egg whites will start to collapse and separate into dry froth and
runny liquid, and you'll lose all the air that you've whisked in.
When the chocolate has melted, remove the bowl from
the heat. Whisk one-third of the egg whites into the hot chocolate
quickly and vigorously, until thick and well combined - if you add the
egg whites in too slowly, their cold temperature can make the hot
chocolate seize, solidify and result in a lumpy mousse.
Fold the remaining egg whites into the chocolate
mixture, using a spatula, until all of the egg white has been completely
incorporated into the chocolate. Don't overmix at this stage as you'll
knock out the air bubbles and the mousse will be dense.
Spoon the mousse mixture into four glasses. Chill in the fridge for 2-3 hours, or until set.
But Will it blend though?
Modifié par Ithurael, 24 septembre 2012 - 02:57 .





Retour en haut





