#Best #Dish and #Recipe >< DARK #CHOCOLATE #MOUSSE
Guys, this dish is very soft, sweet, cold and fresh. Make everyone that tastes it addictive. This dish is super duper unique.
When eaten during the daytime, where the sun is shooting light and makes it hot, we can overcome this dish, because it can make us fresher.
This dish is suitable for all ages. And you can make it yourself at home without the hassle of buying it.
So, guys, enjoy and feel the freshness and enjoyment.
INGREDIENTS:
- 8 ounces bittersweet chocolate (60% cacao), finely chopped
- 5 tablespoons water
- 2 tablespoons Dutch-process cocoa powder
- 1 tablespoon brandy
- 1 teaspoon instant espresso powder
- 2 eggs, separated
- 1 tablespoon granulated sugar, divided
- ⅛ teaspoon salt
- 1 cup + 2 tablespoons heavy cream
DIRECTIONS:
- Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.
- In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it’s slightly warmer than room temperature, about 5 minutes.
- Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.
- Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.
Thank you for visiting my blog, happy to enjoy and good luck
Click ==> Original recipe here :
https://www.browneyedbaker.com/chocolate-mousse-recipe/?m
