This dairy free chocolate mousse requires absolutely nothing more than excellent quality chocolate and eggs. Always best! A mousse is a ready food that integrates air bubbles to provide it a light and airy structure. Velvety, rich chocolate mousse, completely cooled and pleasing. This dessert will certainly not dissatisfy at your very own table!
It's simple to make (you'll be shocked at how simple) and is luscious and rich. There are great deals of little developments you can attempt: serve with a little whipped cream if you like, or change the quantity of sugar to fit your taste.
This dish is a timeless and has that best slightly-gummy structure, supported by a wallop of pure dark chocolate taste. If you've ever desired to truly understand why French ladies do not get fat even though they consume all those luscious desserts, when you make this mousse, you'll quickly find out the answer.
� 200g bar best bitter dark chocolate
� 3 large free-range eggs, just the whites
� 50g golden caster sugar
� 2 tbsp brandy
� Icing sugar, for dusting
2. Break the rest into little, even-sized pieces and melt in a bowl positioned over a pan of simmering water.
3. Take the pan off the heat however keep the bowl over the warm water and stir in the brandy.
4. If the mix thickens - it will certainly smooth out once again later on, do not stress.
5. Blend the egg whites in a huge bowl up until they're standing in stiff peaks.
6. Spoon in half the sugar, blend once more, then include the remainder of the sugar and blend up until it looks shiny like meringue.
7. Whip the cream in a different bowl.
8. Take the melted chocolate off the pan and fold in a loaded metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in gently but completely.
9. Now fold in the whipped cream, then two thirds of the grated chocolate.
10. Spoon the chocolate mix into 6 demitasse cups (or you might make use of espresso cups or little teacups) and chill in the refrigerator for a minimum of 2 hours, or overnight if this is more practical.
11. Sprinkle with the remaining grated chocolate, then dust with icing sugar.
12. Serve the cups on saucers with some crisp biscuits tucked alongside.
This dish is a timeless and has that best slightly-gummy structure, supported by a wallop of pure dark chocolate taste. If you've ever desired to truly understand why French ladies do not get fat even though they consume all those luscious desserts, when you make this mousse, you'll quickly find out the answer.
Ingredients:
� 100ml whipping cream� 200g bar best bitter dark chocolate
� 3 large free-range eggs, just the whites
� 50g golden caster sugar
� 2 tbsp brandy
To serve:
� Crisp biscuits� Icing sugar, for dusting
Directions:
1. Grate 50g/2oz of the chocolate and reserve.2. Break the rest into little, even-sized pieces and melt in a bowl positioned over a pan of simmering water.
3. Take the pan off the heat however keep the bowl over the warm water and stir in the brandy.
4. If the mix thickens - it will certainly smooth out once again later on, do not stress.
5. Blend the egg whites in a huge bowl up until they're standing in stiff peaks.
6. Spoon in half the sugar, blend once more, then include the remainder of the sugar and blend up until it looks shiny like meringue.
7. Whip the cream in a different bowl.
8. Take the melted chocolate off the pan and fold in a loaded metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in gently but completely.
9. Now fold in the whipped cream, then two thirds of the grated chocolate.
10. Spoon the chocolate mix into 6 demitasse cups (or you might make use of espresso cups or little teacups) and chill in the refrigerator for a minimum of 2 hours, or overnight if this is more practical.
11. Sprinkle with the remaining grated chocolate, then dust with icing sugar.
12. Serve the cups on saucers with some crisp biscuits tucked alongside.