Recipe For Rich Chocolate Mousse is from other source and this blog just to republish with same information about Recipe For Rich Chocolate Mousse , if you are the owner from this article feel free to cantact me


For Chocolate Mousse

170 grams Plain Block Chocolate (finely chopped)
3 tablespoons Black Coffee (liquid)
15 grams Butter
1 dessertspoon Rum
3 drops Vanilla Essence
3 Eggs
250 millilitres Double Cream

For Rolled Biscuits

2 Egg Whites
115 grams Castor Sugar
55 grams Butter
55 grams Plain Flour (sifted)
3 drops Vanilla Essence

You will also need 4 small ramekins to portion the mousse.


For Chocolate Mousse

Place the chocolate in a pan with the coffee.
Stir continually over a low heat until all the chocolate has melted.
Remove from the heat and immediately stir in the butter, rum and vanilla essence.

Be sure to keep the chocolate hot. Crack the eggs one at a time. Put the whites into a basin and drop the yolks into the hot chocolate mix.
Stir thoroughly after each yolk is added.

Whisk the whites until firm and then stir briskly into the chocolate.

Portion the mousse into the ramekins and place in the refrigerator for 12 hours.

In the meantime, you can prepare the rolled biscuits.

For Rolled Biscuits

Pre-heat the oven to 200 degrees Celsius.

Place the egg whites in a basin and beat together with the sugar until smooth.
Melt the butter. Mix in the sifted flour and add to the egg whites.
Flavour with the vanilla essence.

Grease and flour a baking sheet.

Spread the mixture onto the baking sheet in rectangles roughly 5 centimetre by 10 centimetre. Place in the oven.

Bake for 6 minutes.

Take the rectangles from the oven.
Remove them from the baking sheet with a sharp knife and roll each one up tightly around a wooden skewer.
Slide it off of the skewer immediately and allow to cool.

Store the biscuits in an airtight container.

To Serve

When you are ready to serve the mousse, the top can be coated or decorated with whipped double cream and the rolled biscuits displayed attractively in a glass, on a side plate next to the mousse or inserted into the cream topping the mousse.

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