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Friday, January 4, 2013

MOUSSE AU CHOCOLAT


  • DARK CHOCOLATE MOUSSE
  • Cut 135 gms of dark chocolate couveture in small pieces and melt on a bain marie.
  • Whip 250 gms of cream and keep cool.
  • Beat 75 gms of pasteurised eggs, 35 gms of sugar, 2 tspn of warm water, 3 gms of cognac on a bain marie, till you get a thickened mixture. Remove from the water bath and beat cold with a universal mixer.
  • Add your melted couveture mixture ( 40°) to the cold beaten egg mixture and mix fast and thoroughly.
  • Fold in the whipped cream and allow to cool for 8 hours.
  •  WHITE CHOCOLATE MOUSSE
  • Actually the same procedure but with more ingredients.
  • You need 3 gms of gelatin. Soak in water.
  • 125 gms of white couveture, melted like above.
  • 250 gms of whipped cream at about 90% stiffness. cool.
  • Beat 60 gms of pasteurised eggs, 25 gms of egg yolks, 5-10 gms of sugar, marrow from 1 vanilla pod, 5.0 gms of cognac. first warm and then, add in the gelatine before you beat this mixture cold.
  • Add your couveture and mix fast and thoroughly.
  • Fold in the whipped cream and allow to cool for 4-5 hours.
  • This makes 5 portions. 
  • http://en.wikipedia.org/wiki/Chocolate_mousse

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