![]() (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream. Top each chocolate mousse with whipped cream and serve. Whip the remaining 3/4 cup cold heavy cream to stiff peaks.Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up. ![]() (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. Whisk the egg mixture into the melted chocolate in 3 additions until combined.Remove from the heat and gently stir for about 3 minutes to cool slightly. Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water).Remove from the heat and continue whisking until cooled, about 2 minutes. Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine.Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note).Garnish with whipped cream and chocolate shavings before serving. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Take care not over work the mousse or it will be heavy. Gently fold the egg whites into the chocolate mixture to lighten it. Now that you've got the elements prepared, put it all together.Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks. ![]()
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