SUPER EASY 3 INGREDIENT CHOCOLATE MOUSSE
This recipe actually wasn’t even supposed to be a recipe on its own. A while back I was working on another recipe when I realised this mousse was so ridiculously good on its own that I should share it like this too.
Of course, we all know that making traditional chocolate mousse usually involves eggs, beating egg yolks with sugar, adding melted chocolate, whipping the egg whites separately and then very gently, gently, gently folding them in so you don’t ruin all those perfect little air bubbles lest you end up with thick chocolate soup. Although chocolate soup may not be that bad. I’d be happy to list chocolate soup as my second favourite soup after chicken. But I digress.
This easy 3 ingredient chocolate mousse, on the other hand, is easy. If you can heat cream, and then whip it, you can make this with your eyes closed and a coffee in your other hand. Decaf, in my case, since caffeine makes my heart go bat-sh*t crazy. So, whatever beverage you’re into.
INGREDIENTS
INSTRUCTIONS
Of course, we all know that making traditional chocolate mousse usually involves eggs, beating egg yolks with sugar, adding melted chocolate, whipping the egg whites separately and then very gently, gently, gently folding them in so you don’t ruin all those perfect little air bubbles lest you end up with thick chocolate soup. Although chocolate soup may not be that bad. I’d be happy to list chocolate soup as my second favourite soup after chicken. But I digress.
This easy 3 ingredient chocolate mousse, on the other hand, is easy. If you can heat cream, and then whip it, you can make this with your eyes closed and a coffee in your other hand. Decaf, in my case, since caffeine makes my heart go bat-sh*t crazy. So, whatever beverage you’re into.
INGREDIENTS
- 500ml whipping cream
- 250g good quality dark chocolate, roughly chopped
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add in the chocolate, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Stir in the vanilla.
- Taste the mixture, and if the chocolate is a little too bitter you can add some caster or icing (confectioner’s) sugar until it’s as sweet as you want it.
- Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath - simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). I'm not gonna lie, if you're in a hurry you can chill it quicker in the freezer. Go on, I won't judge you. Just don't let it actually freeze.
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