Wednesday, November 10, 2010

Mousse au Chocolate recipe

“There's nothing better than a good friend, except a good friend with CHOCOLATE.”
Linda Grayson, The Pickwick Papers

Following yesterday's chocolate blog I thought I might add 2 Swiss Chocolate Mousse recipes. Both are super-duper easy to prepare and taste delicious. Go ahead and plunge!
Toblerone Mousse
200gr roughly chopped Toblerone 
450 ml whipped cream 
3 medium egg whites 
Milk chocolate curls or tiny Toblerone triangles for decorating 
1.) Melt the chocolate in double boiler 
2.) Cool slightly 
3.) Fold in the whipped cream 
4.) Whisk 3 egg whites until stiff 
5.) Fold into the chocolate mixture 
6.) Serve in small glasses decorated with the chocolate and chill

Chocolate Mousse
5 dl whipping cream
200gr dark chocolate
3 eggs
30 gr sugar
1 teaspoon vanilla essence or 1 little envelop of vanilla sugar
Mix egg yolk, sugar and vanilla
Melt chocolate in a double boiler
Whip the cream stiff
Add the warm chocolate to the sugar/egg mixture and mix thoroughly.
Add whipped cream to mixture.
Fold in the stiffly whipped egg whites carefully.
Refridgerate for at least 4 hours.

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