Quick chocolate mousse
● dark Chocolate — 265 g.
● Sugar — 4 tablespoons
● Water — 240 ml.
● Cognac — 3 tbsp
Mousse is very tight, this is achieved precisely because of the chocolate component, in other words, he behaves well in a warm room (not instantly melt starts). The texture is porous, air, except for chocolate, we will add some more flavor components to complicate and expand the taste. When the first try spoon, stop you nothing can. You will have a spoon for spoon, until you see the bottom of an empty glass or ice-cream bowls.
Lost !! On the whole cooking will leave minutes 5 minutes. To begin break a chocolate bar (265 gr.), As always, take the dark chocolate (60%). And we shift to the skillet. Sprinkle with sugar (4 tablespoons). You can reduce the amount of up to two tablespoons, you can substitute brown. He’s here to help us a little with the structure and soften the bitterness of chocolate.
Top pour plain water (240 ml.). And now the most interesting point — add 3 tablespoons of «flavor accent.» This may be brandy, whiskey, brandy, maple syrup, and so on. Briefly something liquid with strong flavor. Mousse from this will be three-dimensional. Put a skillet on medium heat. And stir paddle. All you need to remember not to overheat the chocolate. Otherwise, it will curdle lumps. Therefore, interfering with active fire is not high. First, the mass will be flakes, but do not be alarmed.
Prepare an ice bath. It is best to take two identical bowls. At the bottom of the first pack ice and pour water. So, to the bottom of the second cup touches them.
When the chocolate is smooth, pour it into a bowl and place in an ice bath. Now the fun part. Start whisking mixer. Here, the process is similar to the whipping cream. 4 Minutes nothing at all will not change visually, continue beating. The most interesting thing to happen later. Mousse good starts to thicken. Here, do not overdo it. Otherwise it will be difficult to shift into a bowl. Ready mousse expanded in kremanki. Serve immediately with whipped cream and grated chocolate.
Mousse stunning, a must try!
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