Mousse de ciocolata/ Chocolate mousse

Updated: Mar 28, 2021

Am revenit din nou cu un desert, promit ca in curand o sa vin si cu mancare. Astazi am sa va arat cum sa preparati un mousse de ciocolata ( recunosc... nu mi-a iesit din prima, dar nu m-am lasat,... uite-ma aici, hai sa nu o mai lungim si sa trecem la reteta).

Pentru mousse aveti nevoie de:

- ciocolata 220g ( de preferat ar fi ciocolata neagra/ amaruie, dar nici eu nu am folosit ciocolata neagra, deci puteti folosi orice tip de ciocolata, dar sa fiti atenti la consistenta ciocolatei dupa topire, sa nu fie prea lichida!)

- frisca lichida 250ml

- 60ml de apa fierbinte ( puteti sa folositi si mai putina apa, in functie de consistenta ciocolatei)

- 2 albusuri

- 2 linguri de zahar ( in functie de cat de dulce doriti sa fie)


Eu folosind 6 tipuri diferite de ciocolata :)))

Mod de preparare:

Se pune o oala cu apa, plina cam pana la jumatate, la fiert. Deasupra se pune un bol relativ mare in care se afla cioclolata si se lasa la topit ( amestecati periodic). Dupa ce toata ciocolata s-a topit adaugati apa fierbinte ( in functie de consistenta ciocolatei puneti mai multa sau mai putina apa, avem nevoie ca compozitia sa fie vascoasa, nu lichida).

Dupa ce ati terminat cu ciocolata, trebuie sa bateti ouale spuma ( sfat: de preferat e sa folositi mixerul nu telul, pentru ca, spun din proprie experienta ca, dupa 10 minute nu o sa va mai simtiti mana). Dupa ce ati batut ouale spuma adaugati zaharul treptat si amestecati in continuare pana ce zaharul se incorporeaza.

Urmatorul pas este destul de simplu. Doar bateti frisca lichida. Daca preferati ca frisca sa fie mai dulce, doar adaugati putin zahar.

Urmeaza ultimul si cel mai crucial pas. Este nevoie de grija si atentie! Peste ciocolata topita aduagati albusurile, amestecati incet si cu miscari largi ca sa se omogenizeze totul. Apoi puneti treptat frisca peste cicolata si albusuri. Mare atentie sa nu se taie compozitia !( daca se taie veti obtine apa de ciocolata pe fundul vasului si frisca imbranzita deaspura). Nu va faceti griji daca nu iese din prima si eu am aruncat branza si apa de ciocolata in chiuveta de cateva ori). Daca mousse-ul nu se taie ar trebui sa obtineti ceva asemanator cu o pasta sau cu o spuma.

Plating:

Plating-ul nu este unul pretentios. Luati un pos si ” indesati” in el mousse-ul, puneti mousse-ul in niste cescute sau pahare si lasati la frigider timp de 4 ore sau peste noapte. Dupa ce ati scos mousse-ul de la frigider puteti adauga niste fructe de padure si niste floricele ( flori, nu popcorn :) care sunt mereu binevenite in farfurie.


Va urez spor la gatit si pofta buna!


This is the english version of the recipe:

I came back with a dessert, I promise I'll come with food soon. Today I'm going to show you how to make a chocolate mousse (I admit ... it didn't work out for me at first, but I didn't give up, ... look at me here, let's not prolong it and move on to the recipe).

For mousse you need: - 220g chocolate (preferably dark / bitter chocolate, but I didn't use dark chocolate either, so you can use any type of chocolate, but pay attention to the consistency of the chocolate after melting, not to be too liquid!) - 250ml liquid cream - 60ml of hot water (you can use even less water, depending on the consistency of the chocolate) - 2 egg whites - 2 tablespoons sugar (depending on how sweet you want it to be)


Preparation:

Put a pot of water, about half full, to boil. Place a relatively large bowl in which the chocolate is placed and let it melt (stir periodically). After all the chocolate has melted, add hot water (depending on the consistency of the chocolate, add more or less water, we need the composition to be viscous, not liquid).

After you have finished with the chocolate, you have to beat the egg whites until foam (advice: it is preferable to use the mixer, not the whisk, because I say from my own experience that after 10 minutes you will not feel your hand). After beating the egg whites foam, add the sugar gradually and continue stirring until the sugar is incorporated.

The next step is pretty simple, just beat the whipped cream. If you prefer cream to be sweeter, just add a little sugar. The last and most crucial step follows, care and attention are needed. Over the melted chocolate add the egg whites, mix slowly and with wide movements to homogenize everything. Then gradually put the whipped cream over the chocolate and egg whites, being very careful not to cut the composition (if it is cut you will get the chocolate water down and the cream cheese on top. Don't worry if it doesn't come out first, I threw the cheese and chocolate water in sink several times). If the mousse does not cut you should get something like a paste or a foam.


Plating:

Plating is not pretentious. Take a pos and "stuff" the mousse in it, put the mousse in some cups or glasses and leave it in the fridge for 4 hours or overnight. After you take the mousse out of the fridge you can add some berries and some little flowers, flowers are always welcome on your plate.


Bon appetit!



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