Mousse au Chocolat (chocolate mousse ") is the classic French dessert par excellence. The difference to conventional chocolate pudding is in the fact that Mousse au Chocolat much lighter and looser and one can therefore speak more of a mousse than a pudding. For figure conscious might this delicious dessert a "thorn in the eye", but for lovers of the delicacy par excellence ....
ingredients
100 grams of good chocolate (preferably dark chocolate) or chocolate
2 eggs
250 ml Rama Creme Fine to hitting (or cream)
1 pinch salt
to taste some vanilla
Note Kathrin: cream with us the chocolate mousse was too strong so I switched to
Rama Creme Fine. Also, can I leave the sugar is usually completely gone after Taste, add a little sugar, but as the chocolate (couverture) already contains sugar, the addition of sugar usually unnecessary. This time I used a dark chocolate (70%) and were 1 Tbsp. Sugar, egg mass to do so.
separate eggs.
Hot water for the water bath. Stir
egg yolks with sugar on the hot water bath
about 5 minutes until fluffy.
should look like the finished egg mixture.
melt chocolate. Caution! Do not allow to burn.
Rama Cremefine were stiff. The melted chocolate to the egg mixture and cream Fine
give give the same to fold everything well.
proteins with a pinch of salt, beat egg whites. give
egg whites to the egg-chocolate mixture and fold gently
.
There should be an easy "viscous" its consistency.
the mousse au chocolat for 1 h in the refrigerator.
Bon appetit!
Ps love all greetings to Manu and her family; o)
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