A bar of chocolate is not only an independent yummy and quick remedy for stress, but also the basis for an interesting and even original sweet dish. Looking for something special? Make a simple chocolate mousse, make a double black and white treat, or try a dessert with whipped cream and crunchy biscuit.
A simple recipe for chocolate mousse
Ingredients (for 4 servings):
- 200 g of dark chocolate;
- 200 ml of 20% cream;
- 5 chicken eggs;
- 100 g of white sugar;
- 1 tsp vanilla sugar;
- a pinch of salt.
Melt the chocolate in a water bath, pour in the cream, add vanilla sugar and, stirring with a spoon or spatula, bring the mixture until smooth. Remove cookware from heat and cool contents until warm. Separate the egg yolks from the whites, rub the first thoroughly with sugar, the second with a pinch of salt until light. Thoroughly mix the thick brown slurry first with the yolk mixture, and then slowly introduce the protein foam into it. Spread the dessert in bowls or glasses and refrigerate for 5 hours.
Double chocolate mousse "Black and White"
Ingredients (for 5-6 servings):
- 250 g of dark chocolate;
- 250 g of white chocolate;
- 750 ml of 30% cream;
- 50 ml of brandy;
- a handful of peeled unsalted pistachios.
Melt both types of chocolate separately in a water bath or in the microwave, adding half a serving of cream to each mixture. Pour 25 ml of cognac into each part of the dessert. Refrigerate them for 3 hours until they thicken. Then remove both bowls from the refrigerator and beat with a mixer, starting at low speed and gradually building up. Each chocolate mass should be firm enough, but at the same time easy to pick up with a spoon.
Place small metal rings on the saucers. Place in them alternately white and black chocolate mousse, making layers of equal thickness. Dessert can also be collected in glasses or wine glasses. Chop the pistachios and sprinkle them over the sweet dish.
Coffee and chocolate mousse with whipped cream and cookies
Ingredients (for 2 servings):
- 80 g of dark chocolate + 20 g for decoration;
- 2 tsp instant coffee;
- 150 ml 33% cream;
- 125 g mascarpone cheese;
- 2 tbsp. icing sugar;
- 2 biscuit cookies "Sugar fingers";
- whipped cream.
Place the chocolate in a water bath or let it melt in the microwave. Toss separately the mascarpone cheese with the powdered sugar, 100 ml of cold instant coffee and finally warm brown paste. Whip the cream in another container until the peaks fall, stir in the mousse, put it in a serving bowl and refrigerate for 1 hour. Garnish with whipped cream, leftover finely grated chocolate, and stick a cookie stick into each serving.
