Chocolate Mousse
Chocolate Mousse | Espresso Chocolate Mousse | Orange Chocolate mousse
Chocolate Mousse
200 gr dark chocolate
100 gr milk chocolate
1 egg yolk
4 egg whites
1 dl milk
3 dl cream
Melt the chocolate au bain Marie together with the egg yolk and the milk. Once all the chocolate has melted, put it in a bowl and let it cool down for about 5 min. Whip the cream and when the chocolate is almost cold slowly mix it together. Whip the 4 white
eggs to be like snow and VERY slowly and by small portions mix it with the chocolate. Put the bowl with the chocolate in a very cold refrigerator. It must stay there for about 6-8 hours, and try to NOT open the door of the refrigerator. Take out of the refrigerator and only when you are going to serve it.
Espresso Chocolate Mousse
6 ounces of semisweet chocolate
1/3 cup of espresso or 1/2 teaspoon instant coffee
1/3 cup of boiling water
4 large eggs (separated)
3 tablespoons of sgr.
Put the choc. & espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until choc. is finely chopped. With the machine running, pour boiling water in through the top, & continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process till well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar & continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.
Orange Chocolate mousse
semi-sweet chocolate 8 ounces
milk 1/3 cup
sugar 2Tbl
salt pinch
vegetable oil 2Tbl
Curacao or OJ 1Tbl
vanilla 1Tbl
heavy cream 1 1/2cups
Finely chop the chocolate in a food processor, set aside. Put milk, sugar, & salt in pot, heat till sugar dissolves. Add chocolate and stir gently let chocolate melt. Add vegetable oil and stir in gently (don't want to make bubbles). Add Curacao/OJ and vanilla again, gently stir in. Set aside to cool a bit while you whip the cream. Gently fold together.
Note: To make pareve (that is, dairyfree) use Rich's whip for whipping, diluting it to 1/6 cup Rich's to 1/6 cup water for the milk substitute. Follow the carton directions for the whipping portion.
