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Chocolate mousse with Kashish

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19 Sep, 16 12:44
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Ingredients: Semi-sweet chocolate - 6 oz or 175 grams (~1 cup semi sweet chocolate chips),Unsalted butter - 2 tablespoons, Brewed coffee - 2 ½ tablespoons, Chilled heavy whipping cream - 1 cup, Pure vanilla extract - ½ teaspoon
Method: Chop the chocolate into small pieces. Take that into a heat proof bowl. Add coffee and butter.Melt this mixture using double boiler method. Take a saucepan with glassful of water and bring to a simmer.
Put the bowl (with chocolate mixture) on top of it. Make sure that bottom of the bowl is not touching to the water. Keep stirring and it will start to melt.
Once it melts completely, it will be smooth and shiny. Remove the bowl from the heat. Let the mixture cool down to room temperature. It may take about 15-20 minutes.
Whip cream in a bowl. Start whipping it using hand mixer (or stand mixer with whisk attachment). Whip it till you get stiff peaks. Do not over-mix it otherwise cream will curdle and it will turn into butter. Add vanilla extract into it now. Now remove and save the ¼ cup of whipped cream in separate bowl.
Keep that in refrigerator. We will use that for garnishing later on.Now melted chocolate is cooled completely. In that bowl, add third portion of the whipped cream. Gently fold the mixture. Now add another third portion of it and fold it. Now lastly add remaining whipped cream and fold it.
You will notice very light and airy texture. Divide the mousse into individual serving bowl or glass. Keep in the refrigerator to set for about 2 hours or more. Decorate with cream and chocolate ribbons.
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