Raymond Blanc shows how make chocolate mousse this classic recipe only 4 ingredients can made to day ahead. Perfect a dinner party special occasion. Desserts
3 free-range eggs, room temperature: 3 free-range eggs, room temperature; 200g/7oz fine-quality dark chocolate, 70-75% cocoa solids, extra serve: 200g/7oz fine-quality dark .
170g/6oz good-quality dark chocolate, minimum 60 cent cocoa solids, roughly chopped (dairy free, necessary): 170g/6oz good-quality dark chocolate, minimum 60 cent cocoa solids, roughly .
Add big tablespoon the egg white the melted chocolate mix vigorously, working fast the chocolate doesn't cool harden. fold the remaining egg whites carefully a spatula large metal spoon. Spoon 4 glasses ramekins set the fridge 2-3 hours.
Alternatively, the mousse make hot chocolate soup. Preheat oven 180C/350F/Gas 4. Divide mousse four small ovenproof pudding bowls ramekins. Place pudding bowls the oven bake chocolate mousses 3-5 minutes, until puffed slightly warmed through.
Stir melted chocolate, will quite thick. Stir 2 tbsp boiling water the chocolate immediately thin and silky smooth. Leave cool slightly. Whisk egg whites fairly soft peaks, whisk the sugar thick glossy. Beat yogurt the cooled chocolate.
Here's to them. Ingredients: 225g plain chocolate as Bournville, broken small pieces; knob butter; 1 tbsp brandy, optional; 3 large eggs, separated
Pour mousse individual serving bowls glasses leave to set the fridge a minimum 6 hours serving. 6 12 hours the ideal setting time. 12 hours, mousse be heavier, the cocoa butter the chocolate set firm the mousse.
Method. Place chocolate 120ml water a large heatproof bowl set a pan just simmering water - not the bottom the bowl touch water.
Stir chocolate it completely smooth. Whip double cream an electric balloon whisk soft peaks form the whisk removed. careful to overwhip cream.
Whey chocolate mousse recipe | BBC Good Food
