vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mousse Au Chocolat

Mousse au Chocolat
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Mousse Au Chocolat Recipe, How To Make Mousse Au Chocolat Recipe

How to makeMousse au Chocolat ?How to cookMousse au Chocolat ?Learn the recipeMousse au Chocolat by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Mousse au Chocolat

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
mins
Total time
15 mins
Mousse au Chocolat
Author : Vahchef
Main Ingredient : bitter chocolate
Servings : 0 persons
Published date : November 01, 2016


Ingredients used in Mousse au Chocolat
• Bitter chocolate - 225 grams.
• Butter - 30 grams.
• Sugar - 45 grams.
• Eggs - 4 numbers.
• Sour cream - 2 tablespoons.
• Cointreau or any orange liquor - 3 tablespoons.
Method:

1- Separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth.
2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan.
3- Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir.
4- Beat the egg whites with an electric mixer until frothy. They must get quot;hardquot; (the real test is to turn the bowl upside down and the whites should not fall down !!!).
5- Spoon by spoon (quarter by quarter) , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not quot;breakquot; the bubbles kept in the whites).

6- Evenly pour the mousse in the 4 souffleacute; dishes (you can as well use 6 to 8 ramequins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get quot;hardquot;).

Decorate with orange strips, a teaspoon of sour cream or coffee beans...






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter