I made chocolate mousse the other day and it was damn tasty. Six squares of Baker's Chocolate and 1 1/2 cups of whipping cream is all you need! The recipe is straight out of the Baker's Chocolate cookbook that my sister Alison got me for Christmas. Well, sort of. They said six squares of white Baker's Chocolate and I did three squares of bittersweet milk chocolate and three squares of sweet dark.
So, you melt the six squares in 1/4 cup of whipping cream. Then you whip 1 1/4 cups whipping cream and stir it into the chocolate mixture. And then you're DONE! I'm sure there are other, much harder recipes to make mousse, but I decided to start with the easy way first. It was darned tasty, too, so THERE. Who needs separated egg whites and confectioner's sugar?
The only thing I would change is that it said to refrigerate the mousse for at least two hours and it was actually WAY tastier before it ever got chilled.
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2 comments:
I got to try it before and after. The before was sort of a rich and light pudding texture. After chilling, it became more of a solid, but would to sublimate in your mouth. It was good both ways.
Sounds tasty. I'll have to try it. How did you melt the chocolate? Nuke it or the double boiler method?
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