An exquisite gourmet dessert is not necessarily difficult to prepare and has many ingredients. The best examples of this statement are chocolate mousse and chocolate cream, which are a pleasure to cook and the results are beyond expectations.
Rich chocolate mousse
Ingredients:
- 200 g of dark chocolate;
- 200 ml of 20% cream;
- 5 chicken eggs;
- 100 g of white sugar;
- 5 g vanilla sugar;
- a pinch of salt.
Pour the cream into a small saucepan or saucepan and place in a water bath. Put the chocolate broken into pieces there and melt, stirring constantly with a wooden spatula. Bring it until smooth, set aside the dishes and cool its contents to 30-35oC. Crack the eggs and carefully separate the yolks from the whites. Beat the former with two types of sugar using a mixer or whisk, the latter, rub into an airy foam with a pinch of salt. Mix both egg mixtures in stringy chocolate one by one, place in bowls and refrigerate for 4 hours.
Chocolate mousse soufflé
Ingredients:
- 1, 5 tbsp. cocoa powder;
- 200 ml of milk;
- 10 g of gelatin;
- 65 g of white sugar.
Heat milk to almost boil, stir in cocoa powder and sugar. Dissolve the gelatin in a little water, wait until it swells and mix with the base of the mousse. Put it back on the stove, heat it over medium heat and let it simmer for a couple of minutes.
Strain the chocolate mass through a fine mesh sieve or several layers of cheesecloth, cool and whisk in a blender. Transfer quickly to a bowl or container and refrigerate until thick. Dip the dish in warm water for a few seconds, then turn it over and place the dessert on a flat dish.
Delicious chocolate cream
Ingredients:
- 150 g of dark chocolate;
- 100 g of 25% sour cream;
- 50 g butter;
- 200 g of icing sugar;
- 1 tsp vanilla extract;
- a pinch of salt.
Melt the butter and chocolate in a water bath or microwave and cool completely. Add sour cream, salt and vanilla extract there, then gradually add powdered sugar, continuously stirring the cream with a mixer. Arrange it in portioned tins, garnish with nuts, pieces of fruit, berries, or use to fill a cake, pastries.
Chocolate cream ganache
Ingredients:
- 200 g of dark chocolate;
- 150 ml 33% cream;
- 100 g of icing sugar;
- 50 g butter.
Dissolve the chocolate in the cream in a water bath. Add powdered sugar, sifted through a fine sieve, butter and knead the ganache well. Fill cakes, croissants with it, use it to cover a cake as a frosting, or serve as a dessert cream in vases or rosettes.
