Chocolate Mousse generally is quite tedious and technical, usually requiring one to separate egg whites from yolks and lots of gentle folding. Now, this light, chocolatey goodness is the perfect dessert for after a long, hard day of work or studying, it looks impressive on the dessert table and will leave you satisfied with its silky texture. This two-ingredient genius of an invention needs no eggs, no gelatine only a little bit of time.
Total: 15 minutes Preparation: 10 minutes Cook time: 5 minutes
Ingredients: Utensils:
400ml double/whipping cream Hand-mixer, Bowl
200g Semi-sweet dark chocolate
Method:
- 1-Chop the chocolate into smaller pieces, unless you're using chocolate chips.
- 2-Melt the chocolate with 100ml of the cream in a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water.
- 3-Once the chocolate is fully incorporated and melted, allow it to cool for 5-10 minutes.
- 4-Whisk the rest of the 300ml double/whipping cream in a separate bowl until soft peaks form.
- 5-Add the cooled chocolate in parts to the whipped up cream and continue to whisk until all of the chocolate is mixed in evenly and firm peaks form.
- 6-Depending on your preference, you can serve it straight away or refrigerate the mousse for 2-3 hours.
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