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Tuesday, November 29, 2011

Chocolate Mousse - Gordon Ramsay

  • 100g dark chocolate (70% cocoa solids) broken up into pieces
  • 300ml double cream
  • 50g caster sugar
  • 1 large egg white
  • chocolate shavings, to garnish
  • 2 tbsp Amaretto or other liqueur (optional)
 Method :
Step 1: cream + Chocolate
  • Break the chocolate into small pieces and set aside.
  • In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
  • Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
  • Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
  • Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
Step 2 : Egg White + Sugar
  • Separate egg white into a bowl
  • Whisk the egg white with a hand-held electric beater until stiff peak.
  • Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Step 3 : Fold together and Devour
  • Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
  • Top with chocolate shavings.

Source : http://www.instructables.com/id/4-minute-Chocolate-Mousse/

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