![]() ![]() (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. This prevents the chocolate from scorching. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Break the chocolate into small pieces directly into the bowl (no need to chop it first and dirty a cutting board). To begin, place the butter in a medium microwave-safe bowl. ![]() ![]() Remember, the higher the cacao percentage, the less sweet the chocolate. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. What You’ll Need To Make Chocolate MousseĬhocolate mousse has very few ingredients so it’s important to use the best quality chocolate its flavor will shine through. Finally, note that chocolate mousse needs to set in the refrigerator for at least 2 hours before serving, so plan accordingly. Or, if you’re hosting a party and want to give your guests a small taste, you can serve the mousse in Asian-style porcelain soup spoons. Keep it simple!įor serving the mousse, you can use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups. ![]() I have experimented with adding a hit of coffee or booze to enhance the flavor both versions are good but the family consensus is that plain chocolate is best. This recipe from Tyler Florence is virtually foolproof. Seriously, if you have a microwave, a hand mixer, and a rubber spatula, you can make homemade chocolate mousse to rival any French restaurant’s version - and you can do it in 20 minutes. Don’t be fooled by the French name - it’s quick and easy to make!ĭon’t let the French name fool you: chocolate mousse is one of the easiest desserts to make. This classic chocolate mousse is light yet intensely chocolate. ![]()
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