Tag: mousse

Mousse au chocolat | Salt and pepper – Italian Cuisine

A tasty spoon dessert thanks to the velvety ricotta, ideal for those who love chocolate

Ingredients for 6 people

The preparation of mousse au chocolat

1) For the chocolate-mousse start with the mince chocolate and make it melt in a bain-marie in a small bowl on a sweet flame. When the chocolate has melted, add the vanilla seeds, after having engraved the berry lengthwise, and the butter mixing well until the mixture is smooth. Let everything cool to room temperature.

2) Now, it slips off eggs and beat him very well sugar with i yolks egg until you get an almost white cream and then add them to the chocolate. Beat the egg whites until stiff with a pinch of salt and the sugar and mix them with the chocolate cream.

3) Mix well and start the mousse au chocolat in 6 bowls which you will cover with plastic wrap before putting them in the fridge for 2-3 hours. Once cooled you can serve.

Curiosity

Mousse au chocolat

There chocolate-mousse it is a very velvety dessert and ideal to offer as a dessert for romantic dinners or substantial snacks. There are several variations of the mousse au chocolat recipe such as those enriched with fruit (chocolate mousse with orange) or liqueurs (chocolate mousse with rum) or without eggs and milk for vegans.

How to make an Easter egg filled with chocolate mousse – Italian Cuisine

A super tasty recipe that will leave everyone speechless. Here's how to do it

I propose a dessert that will drive the mad chocolate lovers. It is, in fact, a chocolate egg filled with chocolate mousse …. A greedy and original idea to bring to the table or to give for Easter.

The base: the chocolate egg

My recipe has one white chocolate base it's a chocolate fondent fillingand because I like the contrast between the two tastes, but you can also use a dark chocolate egg if you are real purists, or opt for a total white version with white base and white chocolate mousse.
If instead you choose a milk chocolate, then use this type of chocolate also for the mousse.

The filling: dark chocolate mousse

To prepare the chopped mousse with a knife 175 grams of dark chocolate.
Apart heated 125 ml of whole milk with 30 grams of icing sugar without bringing it to a boil.
Then, with the heat off, add the chocolate, mix everything well and let the mixture cool.
Finally add 250 gr of fresh whipped cream. The mousse is ready.

Possible variants

You can serve the chocolate mousse stuffed egg in many different ways.
If you are a sweet tooth, add some Chocolate pralines and complete with a sprinkling of bitter cocoa, as I did. If you want to counteract the sweetness of chocolate with the freshness of fruit, I suggest the strawberries which are delicious this season. If you want to enrich the mousse with flavor, add some spices, such as cinnamon or chilli pepper. Finally, to give a different consistency to the filling, you can also create one sponge cake or biscuit base. Remember that the chocolate egg is not just the container, but it goes chopped and eaten together with the filling, if not what's the taste?

The chocolate mousse recipe without eggs – Italian Cuisine

It is prepared in a few simple steps and is the perfect idea for when you don't have much time to spend in the kitchen

There chocolate-mousse without eggs it is a dessert with a spoon that is really very easy to prepare, which will take you around 30 minutes but that will save you from the unexpected arrival of the guests and make you look good. Welcome adults and children, the chocolate mousse is a delicate and refined dessert, excellent to end a meal.

The ingredients

You don't need many ingredients to prepare the chocolate mousse and in this one version without uova are even less. Almost certainly, you will find everything you need in your pantry and in the fridge. Are needed 350 ml of cream, 200 g of dark chocolate, 80 ml of milk and 30 g of icing sugar.

How to prepare the mousse

First of all, heat the milk, add the icing sugar and stir to melt it. When the milk is hot, pour it in a bowl with chocolate, which you will first cut into small pieces. Turn with a spoon until the chocolate has completely melted. Let it cool and in the meantime whip the cream, a firm snow. Combine the two compounds, stirring very slowly to ensure that the cream is not disassembled. Using a spatula, make movements from the bottom up to incorporate the chocolate cream well. Pour your mousse in small single-portion dessert bowls e store in the fridge for about an hour. If you don't have much time and your guests are about to arrive, you can speed things up by putting the mousse in freezer: in this case, they will suffice 20 minutes.

The mousse variants

The chocolate mousse can also be prepared with other types of chocolate. If you prefer the al milk or white you can easily use them instead of dark chocolate. The procedure to follow is always the same, with a single trick. We recommend reduce the amount of sugar, since milk chocolate and white chocolate are naturally sweeter.

The decorations

To garnish the mousse portions, you can free your imagination and decorate them however you like. You can use i Red fruits, the pistachio grain, the toasted almond flakes or even chocolate or cream sprigs. To you the choice.