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Thursday, June 12, 2008

French Chocolate Mousse


6 oz. semisweet chocolate, chopped
3 Tbsp unsalted butter
3 eggs, separated
1/2 tsp cream of tartar
1/4 c. + 2 Tbsp sugar
1/2 c. heavy cream, cold
1/2 tsp vanilla extract

Whipping cream and chocolate shaving or cocoa powder for garnish

-Place chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (use double boiler). Stir until smooth. Remove from heat and cool slightly.

-Add egg yolks to the chocolate, 1 by 1. Beat until incorporated. Set aside.

-In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 c. sugar and beating until stiff peaks form.

-Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add 2 Tbsp sugar and vanilla. Beat until it holds soft peaks.

-Gradually and gently fold the egg whites to the chocolate, then delicately fold in the whipped cream. Take care not over work the mousse.

-Divide mousse into individuale glasses. Cover and chill for several hours.

-Garnish with whipping cream and chocolate cocoa or chocolate shaving before serving.


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