zondag 15 juni 2014

Chocolate Mousse

Chocolate mousse isn't easy to make, you need to do the right things at the right times. Use the right temperature and time to mix everything.

First, make a pate à bombe.

For three people we use these ingredients.
- 3 egg yolks
- 3 ounces of sugar: 80 g (use less sugar if you don't want it to be too sweet)
- 0.75 ounce water: 25 g

Whisk the egg yolks while boiling the sugar sirup. When the sugar sirup has reached 120 °C, then slowly pour it in the egg yolks while mixing.

This is the result:

Then we melt the chocolate. Be sure to buy chocolate without any sugar in it or otherwise you will have to decrease the amount of sugar in the pate à bombe.:
-3 ounces or 80 g chocolate.

And we mix it to the pate à bombe.

If you want the chocolate mousse to be lighter of texture, you can whip those 2 left over egg whites and add it to the mixture at this stage. But I don't use it. Add a pinch of salt to get a special taste.

Next, we whip some cream to stiff peaks. Don't forget to cool the cream with an ice bath, otherwise you won't succeed in getting it whipped.:
- 4 ounces or 100 g cream. Use more cream if you want it to be lighter of texture.

And fold it to the mixture.

Then put the mixture in a cup and store it for more than an hour in the fridge and it's done.

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