Bittersød Chokolademousse

Denne rige, mørk chokoladeglattere-end-pudding behandler vil blive fortæret af alle.

Kilde: Hverdagsmad, januar / februar 2006

3 timer

25 minutter

Samlet tid

Forbered

portioner

ingredienser

4 store æggeblommer
1/4 kop sukker
Knivspids salt
2 spiseskefulde usødet kakaopulver
2 ounces bittersød chokolade
3/4 kop tung fløde

Kørselsvejledning

1.

Fin chop chokolade; reservere. I en dobbelt kedel, pisker æggeblommer, sukker og salt, indtil sukker er opløst, og blandingen er varm til berøring, 2 til 3 minutter. Afvarme, hurtigt visp i hakket chokolade indtil smeltet og kakao, indtil det er glat (blandingen bliver tyk). Afkøles til stuetemperatur.
2.

I en medium skål, pisk fløde indtil bløde toppe form. Pisk halvdelen af flødeskum i stuetemperatur-chokoladeblanding. Indsæt forsigtigt flødeskum forsigtigt med en gummispatel. Opdel mousse blandt fire serveringsretter. Chill mindst 2 timer og op til 1 dag.
3.

Fjern mousse fra køleskabet 15 minutter før servering. Garnér med barberet chokolade.

Cooks Notes

For en simpel garnering, barber chokolade fra siden af en chokoladebar med en vegetabilsk peeler.
For at opbevare mousse, læg et papirhåndklæde under plastikpakningen (uden at berøre mousse) inden tætning til køling. Papirhåndklædet absorberer kondensdråber, som ellers kan dryppe på overfladen.

One Comment

Javier
27.04.2023 @ 03:33

This rich, dark chocolate smoother-than-pudding treat will be devoured by everyone. Source: Everyday Food, January/February 2006. The recipe calls for 4 large egg yolks, 1/4 cup sugar, a pinch of salt, 2 tablespoons unsweetened cocoa powder, 2 ounces bittersweet chocolate, and 3/4 cup heavy cream. The directions are to finely chop the chocolate and set it aside. In a double boiler, whisk together the egg yolks, sugar, and salt until the sugar is dissolved and the mixture is warm to the touch, about 2 to 3 minutes. Remove from heat, quickly whisk in the chopped chocolate until melted, and the cocoa until smooth (the mixture will thicken). Cool to room temperature. In a medium bowl, whip the cream until soft peaks form. Fold half of the whipped cream into the room temperature chocolate mixture. Gently fold in the remaining whipped cream with a rubber spatula. Divide the mousse among four serving dishes. Chill for at least 2 hours and up to 1 day. Remove the mousse from the refrigerator 15 minutes before serving. Garnish with shaved chocolate. For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store the mousse, place a paper towel under the plastic wrap (without touching the mousse) before sealing for refrigeration. The paper towel absorbs condensation droplets that might otherwise drip onto the surface.