Hello,
Since government extends France lockdown until May 11, that's for now and for some businesses will remain closed until new order. Saying that it's more likely I'll make more dessert quite often than before. Several days ago I made mango mousse, now another mousse dessert, but chocolate mousse.
Making chocolate mousse really isn't hard, pretty easy with only few simple ingredients and a few steps from start to finish, chilled before serving et voila, chocolate mousse serve with caramelized nuts on top, such a lovely dessert.
CHOCOLATE MOUSSE
Ingredients;
100g dark chocolate, roughly chopped
80ml full cream milk
200ml heavy cream
METHOD;
- Heat the milk until it just begin to boil and pour the hot milk over the chopped chocolate and stir until the chocolate melts.
- Place the melted chocolate in the fridge for a few minutes while preparing the whipped cream.
- Pour the cold heavy cream in a mixing bowl and beat until stiff peaks form.
- Whisk one-third of the cream into the cooled chocolate and mix well.
- Gently fold in the rest with rubber spatula.
- Divided into individual glasses, cover and chill in the fridge for at least 1-2 hours.
Enjoy the chocolate mousse!
Since government extends France lockdown until May 11, that's for now and for some businesses will remain closed until new order. Saying that it's more likely I'll make more dessert quite often than before. Several days ago I made mango mousse, now another mousse dessert, but chocolate mousse.
Making chocolate mousse really isn't hard, pretty easy with only few simple ingredients and a few steps from start to finish, chilled before serving et voila, chocolate mousse serve with caramelized nuts on top, such a lovely dessert.
CHOCOLATE MOUSSE
Ingredients;
100g dark chocolate, roughly chopped
80ml full cream milk
200ml heavy cream
METHOD;
- Heat the milk until it just begin to boil and pour the hot milk over the chopped chocolate and stir until the chocolate melts.
- Place the melted chocolate in the fridge for a few minutes while preparing the whipped cream.
- Pour the cold heavy cream in a mixing bowl and beat until stiff peaks form.
- Whisk one-third of the cream into the cooled chocolate and mix well.
- Gently fold in the rest with rubber spatula.
- Divided into individual glasses, cover and chill in the fridge for at least 1-2 hours.
Enjoy the chocolate mousse!
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