Black Chocolate Mousse. Here's the promised chocolate mousse for Valentine's Day in a special step for anyone having problems when preparing this mousse at home;)
By the way, if you make ready the day before mousse much better, as this will catch body mousse in the fridge and will be much richer. I think I give the recipe well in advance so you can find the ingredients and prepare well for your romantic dinner. So you know .... to the kitchen!
Ingredients for Chocolate Mousse Black (for 2 people):
100 grams of black chocolate or special dessert to melt
65 grams of sugar (about 3 tablespoons)
15 grams of unsalted butter
2 large eggs (XL)
1 tablespoon water
Recipe for Chocolate Mousse Black (for two people):
1) Let's do a little legwork to make it work well the chocolate mousse and the times between the different phases are very important. So grab the eggs and separate the whites from the yolks. Finely chop the chocolate. Weigh the butter and sugar.
2 º) Now mount the egg whites with 1 tablespoon sugar. It is best to mount a little light and they begin to take sugar add body and end mounting. They must be well hard
By the way, if you make ready the day before mousse much better, as this will catch body mousse in the fridge and will be much richer. I think I give the recipe well in advance so you can find the ingredients and prepare well for your romantic dinner. So you know .... to the kitchen!
Ingredients for Chocolate Mousse Black (for 2 people):
100 grams of black chocolate or special dessert to melt
65 grams of sugar (about 3 tablespoons)
15 grams of unsalted butter
2 large eggs (XL)
1 tablespoon water
Recipe for Chocolate Mousse Black (for two people):
1) Let's do a little legwork to make it work well the chocolate mousse and the times between the different phases are very important. So grab the eggs and separate the whites from the yolks. Finely chop the chocolate. Weigh the butter and sugar.
2 º) Now mount the egg whites with 1 tablespoon sugar. It is best to mount a little light and they begin to take sugar add body and end mounting. They must be well hard
3rd) Add remaining sugar (2 tablespoons) to the egg yolks and beat with a whisk until foamy and somewhat whitish.
Black Chocolate Mousse - Mount Buds
4) Take the chopped chocolate and stir in butter and water. Melt it all (in a double boiler, microwave or in a saucepan over very low heat) and mix well. Then let the mixture to warm but not cool completely, then add the egg yolks and mix well.
Black Chocolate Mousse - Melt chocolate
5th) then added as a third of the egg whites that have mounted and bien.Luego mixture add the remaining egg whites and mix with outflanking to not lose the air that is trapped in the clear.
Black Chocolate Mousse - Chocolate Mix and clear
6th) Finally filled vessels which go to serve the mousse (choose a nicer than mine) and let the mixture settle for half an hour before putting your fridge well covered. Leave in the cold at least 3 hours, but it's best to leave the mousse overnight, it gets more body and a more pronounced flavor. Off the kitchen and get lunch!Black Chocolate Mousse
To eat:
This is a recipe I do not recommend doing in summer unless you have great confidence in the eggs you use. Like when we mayonnaise in this recipe are raw eggs, which can cause digestive problems and various health if eggs are not able. So you know, to make the chocolate mousse you use very fresh eggs and if you're with the summer heat better leave.
You do not use sugar to make the meringue (egg whites with sugar) as carrying a small amount of sugar the mixture is not saturated and the sugar melts in the egg white. If we make a meringue with sugar would be nothing more ;)
I said in the recipe that are important times and now I understand why. Once melted chocolate can not directly add egg yolk as it would bake (and would come together) spoiling our mousse. So you have to wait for warm up. But we can not let it cool completely for what would come together in this case would be the chocolate and butter mixture.
Once you add the yolks to chocolate this will cool even more (because the yolk is usually cold from the fridge) and can cause the mixture to set (and this is a problem) so we added some clear quickly mounted. Thus we get the mixture a little release and secondly we match the texture a little of this mixture with the egg whites until stiff.
This is very important because if we add a mixture too hard to provoke clear these down and lose air and therefore lose the fluffiness you must have a mousse.
Well, after all this stuff I hope you are looking forward to prepare the recipe. Do not fail to tell me how you came out your chocolate mousse and do not be discouraged if you do not it goes to the first point you have to catch him so that you stay well creamy mousse. Anyway I hope that you will leave yummy
Black Chocolate Mousse - Mount Buds
4) Take the chopped chocolate and stir in butter and water. Melt it all (in a double boiler, microwave or in a saucepan over very low heat) and mix well. Then let the mixture to warm but not cool completely, then add the egg yolks and mix well.
Black Chocolate Mousse - Melt chocolate
5th) then added as a third of the egg whites that have mounted and bien.Luego mixture add the remaining egg whites and mix with outflanking to not lose the air that is trapped in the clear.
Black Chocolate Mousse - Chocolate Mix and clear
6th) Finally filled vessels which go to serve the mousse (choose a nicer than mine) and let the mixture settle for half an hour before putting your fridge well covered. Leave in the cold at least 3 hours, but it's best to leave the mousse overnight, it gets more body and a more pronounced flavor. Off the kitchen and get lunch!Black Chocolate Mousse
To eat:
This is a recipe I do not recommend doing in summer unless you have great confidence in the eggs you use. Like when we mayonnaise in this recipe are raw eggs, which can cause digestive problems and various health if eggs are not able. So you know, to make the chocolate mousse you use very fresh eggs and if you're with the summer heat better leave.
You do not use sugar to make the meringue (egg whites with sugar) as carrying a small amount of sugar the mixture is not saturated and the sugar melts in the egg white. If we make a meringue with sugar would be nothing more ;)
I said in the recipe that are important times and now I understand why. Once melted chocolate can not directly add egg yolk as it would bake (and would come together) spoiling our mousse. So you have to wait for warm up. But we can not let it cool completely for what would come together in this case would be the chocolate and butter mixture.
Once you add the yolks to chocolate this will cool even more (because the yolk is usually cold from the fridge) and can cause the mixture to set (and this is a problem) so we added some clear quickly mounted. Thus we get the mixture a little release and secondly we match the texture a little of this mixture with the egg whites until stiff.
This is very important because if we add a mixture too hard to provoke clear these down and lose air and therefore lose the fluffiness you must have a mousse.
Well, after all this stuff I hope you are looking forward to prepare the recipe. Do not fail to tell me how you came out your chocolate mousse and do not be discouraged if you do not it goes to the first point you have to catch him so that you stay well creamy mousse. Anyway I hope that you will leave yummy
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