recipe ·
Chocolate Mousse Recipe
Welcome to our first Recipe blog!
The World Wide Web is full of wonderful recipes, but realistically, its an art to be able to read recipes properly, or better saying, read in between the lines to get them right. The keen master chefs out there, surely see themselves wondering, "why you need to add more sugar on certain recipes that contains chocolate?"
How about you try this, VERY SIMPLE CHOCOLATE MOUSSE RECIPE, with NO EXTRA SUGAR.
Our Belgian Delights or Daintree Estates Dark Couverture chocolate buttons with up to 70% cocoa, is what we recommend, its a fine smooth chocolate and its Australian. No compound or baking chocolate please, which is full of vegetal oils (palm oil) and NO cocoa butter! (It’s NOT REAL chocolate)
You can try making this recipe, anytime you have some spare eggs at home, specially if your free range backyard chickens are happy and laying too many!!!
CHOCOLATE MOUSSE
200g DARK COUVERTURE CHOCOLATES
100g WHIPPING CREAM
4 EGGS, SEPARATED
DASH OF COGNAC (OPTIONAL)
PINCH OF PINK SALT
PROCEDURE:
1 ) MELT CHOCOLATE WITH THE CREAM AT 50C (medium heat) FOR 4 MINUTES OR UNTIL CHOCOLATE BUTTONS ARE MELTED
2) ADD YOLKS, COGNAC AND MIX “ WELL" WITH A WHISK.
3) BEAT ON A SEPARATE BOWL, THE EGG WHITES UNTIL STIFF AND FOLD CAREFULLY INTO THE MIXTURE.
PLACE ON A BOWL OR MANY LITTLE CUPS. REFRIGERATE FOR 3 HOURS MINIMUM.
DECORATE AND ENJOY!!!!
Chocolatier tip: melt some chocolate buttons in bain marie and pour onto a square container lined with baking paper, when sets, you have a block of chocolate to grate or scrape to make beautiful decorations.
The World Wide Web is full of wonderful recipes, but realistically, its an art to be able to read recipes properly, or better saying, read in between the lines to get them right. The keen master chefs out there, surely see themselves wondering, "why you need to add more sugar on certain recipes that contains chocolate?"
How about you try this, VERY SIMPLE CHOCOLATE MOUSSE RECIPE, with NO EXTRA SUGAR.
Our Belgian Delights or Daintree Estates Dark Couverture chocolate buttons with up to 70% cocoa, is what we recommend, its a fine smooth chocolate and its Australian. No compound or baking chocolate please, which is full of vegetal oils (palm oil) and NO cocoa butter! (It’s NOT REAL chocolate)
You can try making this recipe, anytime you have some spare eggs at home, specially if your free range backyard chickens are happy and laying too many!!!
CHOCOLATE MOUSSE
200g DARK COUVERTURE CHOCOLATES
100g WHIPPING CREAM
4 EGGS, SEPARATED
DASH OF COGNAC (OPTIONAL)
PINCH OF PINK SALT
PROCEDURE:
1 ) MELT CHOCOLATE WITH THE CREAM AT 50C (medium heat) FOR 4 MINUTES OR UNTIL CHOCOLATE BUTTONS ARE MELTED
2) ADD YOLKS, COGNAC AND MIX “ WELL" WITH A WHISK.
3) BEAT ON A SEPARATE BOWL, THE EGG WHITES UNTIL STIFF AND FOLD CAREFULLY INTO THE MIXTURE.
PLACE ON A BOWL OR MANY LITTLE CUPS. REFRIGERATE FOR 3 HOURS MINIMUM.
DECORATE AND ENJOY!!!!
Chocolatier tip: melt some chocolate buttons in bain marie and pour onto a square container lined with baking paper, when sets, you have a block of chocolate to grate or scrape to make beautiful decorations.