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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Chocolate Mousse

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chocolate Mousse Empty Chocolate Mousse

    Post by Lobo Tue 12 Jan 2016, 9:11 pm

    Chocolate Mousse Img4l
    Chocolate Mousse
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 4
    Chocolate mousse is almost a synonym for French dessert. Unfortunately, one often finds poor imitations of the real thing in France and elsewhere. The styles range from gooey to firm. This version falls into the latter group. If you like, garnish it with chocolate shavings.






    • 367

    Ingredients:


    • 1/4 lb. bittersweet chocolate, chopped into very
        small pieces
    • 3 Tbs. unsalted butter, cut into small pieces
    • 3 eggs
    • 1/8 tsp. salt
    • 2 Tbs. confectioners’ sugar

    Directions:

    Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.

    Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.

    Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.

    Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
    Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).

      Current date/time is Tue 26 Nov 2024, 12:42 am