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Chocolate mousse
🇧🇷Brazil
•View in original language
(Português)
8 hour(s)
6 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Egg whites4 unit(s)
- Demerara sugar2 tablespoon
- Chocolate 70% cocoa drops (or chopped)200 g
- Cashew nut cream (I taught the homemade in the tips). It can be substituted for boxed milk cream.200 g
- Beat the egg whites, adding the sugar when they start to foam. When it's firm, it's ready. Reserve.
- Heat the chestnut cream and pour it over the chocolate chips, incorporating everything. You can also heat both in a bain-marie or microwave on low power. The important thing is not to burn the chocolate.
- With the chocolate ganache formed, add 1/3 of the snow whites and mix well, without worrying about losing the air of the beaten whites. This step is to make the ganache lighter and creamier to receive the rest.
- Incorporated, add the final 2/3 of the snow whites and mix gently, from the inside out, taking care not to lose too much aeration.
- Pour the mousse into the container you want to serve and refrigerate overnight.
- Remove from refrigeration just before serving.
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