Mousse au chocolat et sa cassonade



200 g (0,44 lbs) dark dessert chocolate + 6 eggs + 100 g (0,22 lbs) brown sugar 3 cl 81,01 oz) alcohol (Cointreau, Grand-Marnier or mandarin) + 1 pinch of salt


Pour the brown sugar into the bowl and mix 30 sec turbo, add the pieces of chocolate and mix 10 sec speed 7 then 2 mn 50°-122  speed 4.

Mix with a whisk to obtain the melted chocolate. 

Add the egg yolks, alcohol, mix 15 sec. vit 6 and reserve.

Carefully clean the bowl and place the whisk in it, pour in the whites of eggs, salt and beat 3 mins speed 3.

Gently fold the whites into the chocolate, stirring the mixture with a wooden spatula. Pour into cups and refrigerate 2 to 4 hours.

Just before serving, add chocolate shavings obtained by "peeling" a slab of chocolate using a peeler.


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