La Mousse Au Chocolat Recipe
In the top of a double boiler or in a bowl set over a pot of hot water melt the chocolate and butter stirring.
La mousse au chocolat recipe. Place semi sweet chocolate chips butter espresso and orange juice in a double broiler and melt on low heat. Using a hand mixer cream the egg yolks and 1 3 cup of sugar until pale and fluffy. Remove from the heat and beat with a heavy wooden spoon until smooth.
In a saucepan over medium heat combine the milk and the remaining 1 3 cup of sugar. 3 separate the egg yolks and the egg whites. Ingredients 400 g dark chocolate 65 70 80g butter 4 egg yolks 100 g cream 1 vanilla pod 15g un sweetened cocoa powder 10 egg whites 20g sugar.
Grate the zest and squeeze the juice. Set it aside to cool slightly. 2 melt the chocolate and butter in a saucepan over low heat.
Slowly add the egg yolk mixture to the. Lightly beat the room temperature egg yolks with the sugar vanilla and salt to mix. Melt the chocolate stirring constantly with a heatproof spatula until melted and combined about 2 minutes.
In a double boiler melt the chocolate and butter. Directions chill all mixing bowls and utensils before making the mousse to help it set up. Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until.
Remove from the heat and set aside to cool for about 8 minutes. Take off the heat and add in the egg yolks. Instructions melt the chocolate either in a double boiler or in the microwave on low heat.