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Mousse au chocolat recette how to#
Mousse au chocolat recette full#

Omit fresh berries if they are out of season. Raspberries: use fresh raspberries to make this classic chocolate and raspberry combination. Whipping cream: use heavy whipping cream with at least 30% fat content. Icing sugar: make it at home using a coffee grinder or use store-bought powdered sugar. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing. Replace dark chocolate with different chocolates (milk or white chocolate), or switch half of the dark chocolate with half of the milk chocolate if desired.īutter: the recipe calls for unsalted butter.Įggs: use an egg separator to separate egg whites and egg yolks while eggs are chilled. Place the whites and yolks aside to get to room temperature. I recommend making the recipe as written for the best results.Ĭhocolate: use the best quality 70% dark cacao chocolate: Scharffen Berger dark chocolate, Valrhona dark chocolate, or Lindt Excellence dark chocolate.

Mousse au chocolat recette full#

Follow the full recipe below for exact amounts and instructions. Here is a quick overview of what ingredients you will need.

This decadent chocolate dessert is perfect to finish the meal with a note of delicacy.

It is a classic French dessert made from scratch, and it tasted like in Paris.

This dark chocolate mousse recipe is straightforward: it is made with simple ingredients, is easy to follow and make the recipe.

Remove it from the heat with small lumps remaining and stir. Heat chocolate over very low heat, stirring constantly. The direct heat method is usually used to melt the chocolate added to the butter. Remove the bowl from the microwave and stir to complete the melting. Repeat this step every 30 seconds with stirring in between until small lumps remain. Place pieces of chocolate in a microwave-safe bowl and microwave at medium power (50%) for 30 seconds. Allow chocolate to melt, stirring constantly. Break the chocolate into small pieces and place it into a glass or metal bowl placed on top of a saucepan half full with simmering water. There are three methods to melt chocolate:ĭouble boiler method (or hot water bath).

Mousse au chocolat recette how to#

He would have added a little cocoa to a mousse, naming his invention as "chocolate mayonnaise"! How to melt chocolate Others think that it would instead be invented by the French Post-Impressionist painter Toulouse-Lautrec in Montmartre.

Some food historians believe that it was created in the 18th century by Charles Fazi, a Swiss servant of King Louis XVI. However, the origin of the real chocolate mousse known today remains secret. He was applying it to the "foam" of a chocolate drink. The first mention of chocolate mousse appeared in 1750, and it belongs to Menon, a French culinary writer.

It is usually made of meat, fish, cheese, and vegetables. The airy texture of a savory mousse is due to whipped egg whites. Sweet mousse is mostly made of whipped cream, mounted eggs whites, or both, and flavored with caramel, chocolate, fruit puree. Mousse (translated from French "foam") is food with incorporated air bubbles that give a light and airy texture to the dish.Ī mousse is classified into sweet and savory.

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