Chocolate mousse recipes
Ingredients
- 320g(12oz) Strong dark eating chocolate
- 30g (1oz) unsalted butter
- 6 eggs
- pinch of salt
Method
- Separate the eggs, placing the whites into a roomy bowl.
- Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water.
- Add the butter and allow both to gently melt. Stir occasionally.
- In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage.
- In a separate bowl, break up the yolks. When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
- Cut and fold in the whites in three batches until seamlessly combined.
- Pour into ramekins and refrigerate for a couple of hours to set.
Ingredients
- 6 oz Bournville chocolate
- 3 Eggs Separated
- 2 tablespoons rum or brandy
- 8 fl.oz kerrygold frozen double cream.thawed
- chocolate curls to decorate
Method
- 1. Melt the chocolate in a bowl over a pan of hot water.Removeand cool slighty.
- 2. Beat the eggs yolks into the melted choclate with the rum or brandy then allow to cool.
- 3. Chill until beginning to set, then whisk the egg whites and fold in .
- 4. Spoon into four glasses and serve well chilled decorated with the remaining whippped cream and chocolate curls.
John Y has contributed to these popular cooking recipes:
Ingredients
- 350 gm Plain chocolate
- 6 Eggs
- small coffee cup Black Coffee
- 2 Tablesp Brandy or Rum
- Sprinkling Chocolate Vermicelli
Method
- Break chocolate in a double boiler, add coffe and cook until thick cream (or use microwave).
- Beat in beaten egg yolks.
- Stir in stiffly beaten egg whites and mix well with a fork. Chill and decorate with chocolate vermicelli
Be the first to comment
Add comment