Mousse Au Chocolat Resepti?

How to make mousse au chocolat?

Our French Chocolate Mousse Recipe –

1. We’ve followed the traditional French method of making mousse au chocolat, using just a few ingredients to make this decadent dessert.
2. While this recipe is incredibly simple, there are a few important things to note.
3. First is the temperature of the eggs, which we mentioned above, but is so important it bears repeating.
4. Second, when you stir your chocolate/egg yolk mixture into your beaten egg whites they will deflate quite a bit.
5. Don’t panic!

Your mousse mixture should be pour-able as you’re putting it into your serving dishes. That’s why we let it chill for 4 hours to set. All will be good after some time in the refrigerator. Ready? Let’s make some mousse!!!

• 6 oz bittersweet chocolate
• 4 eggs, divided, at room temp*
• 1 Tbsp sugar
• 1 tsp pure vanilla extract
• Pinch salt

1. Melt the chocolate either in a double boiler or in the microwave on low heat. Set it aside to cool slightly.
2. In a medium bowl, beat the egg whites to stiff peaks.
3. Lightly beat the room temperature egg yolks with the sugar, vanilla, and salt to mix.
4. Slowly add the egg yolk mixture to the melted chocolate.*
5. Gently stir the chocolate mixture into the stiff egg whites, using 1/3 of the chocolate at a time.
6. Pour or spoon the mixture into serving bowls.
7. Refrigerate for 4 hours before servings.
8. (Finished mousse au chocolate will keep nicely in the refrigerator for 4 days.)

*If the egg yolks are too cool, they will cause the chocolate to seize. If this happens DON’T PANIC. Stop adding the egg yolks to the chocolate. Then, simply mix some boiling water into your seized chocolate, 1 teaspoon at a time, until the chocolate loosens back to a good, thin consistency.

After your chocolate is back to a good consistency, you can continue adding the egg yolks (once they’re warm enough).4 1/4 of recipe Amount Per Serving: Calories: 360 Total Fat: 27g Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother.

Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. : Mousse Au Chocolat (Easy French Chocolate Mousse)
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What is the difference between chocolate mousse and regular Mousse?

How To Make Mousse Au Chocolat (French Chocolate Mousse) –

1. There are a couple of ways to make chocolate mousse, and each will give you a bit of a different result.
2. All mousse should start out with your flavor base (in this case, melted chocolate) and eggs.
3. This is a must.
4. However, a common, American, adaptation is to add some whipped cream to the mixture, giving the chocolate mousse a VERY light and airy consistency.

Traditional French chocolate mousse, on the other hand, omits the whipped cream. This means that your true French mousse au chocolat is airy, but it is also rich and dense.
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What is culinary Mousse?

What Is A Mousse? – I feel like I should insert some witty comment about the large, antlered animal that lives in northern regions. However, I’ll save you the eye rolling and get right to the point. Mousse is the French word for “foam.” So a culinary mousse is a preparation of food that results in a light and airy, creamy, foam-like texture.

• Notice I didn’t say mousse is a French dessert,
• Technically speaking, you can have sweet OR savory mousse.
• Think of a light and creamy salmon mousse or goat cheese mousse atop sliced vegetables or toasted bread to make a fancy canape appetizer.
• A savory mousse!

But, today we’re talking about probably the best known kind of mousse. (And, arguably, the most tasty.) CHOCOLATE mousse! But first
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How do I store my Mousse?

Mousse au chocolat : la meilleure recette “Mousse au chocolat : la meilleure recette” Découvrez la recette de mousse au chocolat onctueuse et légère qui ravira tout les passionnés de chocolat, des enfants aux plus grands gourmands.

1. 1 Cassez le chocolat en morceaux et faites-le au bain-marie avec la crème.
2. 2 Hors de feu, ajoutez les graines de la gousse de vanille. Mélangez et laissez tiédir.
3. 3 Incorporez les jaunes d’oeufs en fouettant. Laissez refroidir complètement.
4. 4 les blancs en neige ferme avec une pincée de sel. À mi-parcours, versez le sucre.
5. 5 Incorporez-les délicatement à la crème au chocolat en soulevant la préparation. La mousse doit être lisse, légère et homogène.
6. Mettez au réfrigérateur pendant 1 heure puis répartissez la mousse dans 6 coupes à l’aide d’une poche à douille si vous en possédez une. Remettez au frais encore 1 heure minimum avant de servir.

Vous n’avez pas trouvé votre bonheur ? : Mousse au chocolat : la meilleure recette
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