La Mousse Au Chocolat Recipe
Instructions melt the chocolate either in a double boiler or in the microwave on low heat.
La mousse au chocolat recipe. In a double boiler melt the chocolate and butter. In the top of a double boiler or in a bowl set over a pot of hot water melt the chocolate and butter stirring. Directions chill all mixing bowls and utensils before making the mousse to help it set up.
Slowly add the egg yolk mixture to the. In a saucepan over medium heat combine the milk and the remaining 1 3 cup of sugar. Then stir in grand marnier orange zest and orange juice.
Take off the heat and add in the egg yolks. Remove from the heat and beat with a heavy wooden spoon until smooth. Meanwhile in a medium bowl using a hand held mixer on high speed beat the egg whites until frothy about 30 seconds.
2 melt the chocolate and butter in a saucepan over low heat. In a medium bowl beat the egg whites to stiff peaks. Remove from the heat and set aside to cool for about 8 minutes.
Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until. Grate the zest and squeeze the juice. Ingredients 400 g dark chocolate 65 70 80g butter 4 egg yolks 100 g cream 1 vanilla pod 15g un sweetened cocoa powder 10 egg whites 20g sugar.
Place semi sweet chocolate chips butter espresso and orange juice in a double broiler and melt on low heat. 3 separate the egg yolks and the egg whites. Melt the chocolate stirring constantly with a heatproof spatula until melted and combined about 2 minutes.