BITTER CHOCOLATE MOUSSES
BITTER CHOCOLATE MOUSSES
THE SPANISH INTRODUCE CHOCLATE TO EUROPE (FACT) LOL. AND CHOCOLATE MOUSSE REMAINS A FAVOURITE DESSER IN A COUNTRY THAT USUALLY FAVOURS CURSTARDS AND FRESH FRUIT (OTHER FACT LOL).THESE DELICIOUS CREAMAS DE CHOCOLATES ARE RICH WITH CHOCOLATE ,WITH A HINT OF ORANGE LENT BY THE LIQUEUR. THIS RECIPE SERVE 8 PEOPLE.
Ingredients
225 G/ 8 OZ DARK CHOCOLATE, CHOPPED
30 ML/ 2 TBSP ORANGE LIQUEUR OR A GOOD SPANISH BRANDY SUCH AS TORRES.
50 G/ 2 0Z CUP UNSALTED BUTTER, CUT INTO SMALL PIECES
4 LARGE EGGS, SEPARATED
90 ML/ 6 TBSP WHIPPING CREAM
45 ML/ 3 TBSP CASTER SUGAR
Instructions
1.PLACE THE CHOCOLATE AND 60 ML/ 4 TBSP WATER IN A HEAVY PAN.MELT OVER A LOW HEAT, STIRRING.OFF THE HEAT WHISK IN THE ORANGE LIQUEUR OR BRANDY AND BUTTER.BEAT THE EGGS YOLKS UNTIL THICK AND CREAMY, THEN SLOWLY BEAT INTO THE MELTED CHOCOLATE UNTIL WELL BLENDED.
2.WHIP THE CREAM UNTIL SOFT PEAKS FORM, THEN STIR A SPOONFUL INTO THE CHOCOLATE MIXTURE TO LIGHTEN IT.GENTLY FOLD IN THE REMAINING WHIPPED CREAM.
3.IN A CLEAN, GRESSE-FREE BOWL, USE AN ELECTRIC MIXER TO SLOWLY WHISK THE EGG WHITES UNTIL FROTHY.INCREASE THE SEPEED AND CONTINUE UNTIL THE EGG WHITES FORM SOFT PEAKS.GRADUALLY SPRINKLE THE SUGAR OVER THE EGG WHITES AND CONTINUE BEATING UNTIL THE WHITES ARE STIFF AND GLOSSY.
4.USING A RUBBER SPATULA OR LARGE METAL SPOON, STIR A QUARTER OF THE EGG WHITES INTO THE CHOCOLATE MIXTURE TO LIGHTEN IT, THEN GENTLY FOLD IN THE REMAINING WHITES, CUTTING DOWN TO THE BOTTOM OF THE BOWL, ALONG THE SIDES AND UP TO THE TOP IN A SEMICIRCULAR MOTION UNTIL THEY ARE JUST COMBINED.DON'T WORRY ABOUT A FEW WHITE STREAKS.
5.GENTLY SPOON THE MIXTURE INTO EIGHT INDIVIDUAL DISHES OR A 2 LITRS / 3 1/2 PINTS .CHILL FOR AT LEAST 2 HOURS UNTIL SET BEFORE SERVING.
P.S THE ADDITION OF 1.4 ML/ 1/4 TSP CREAM OF TARTAR TO THE EGG WHITES HELPS THEM TO STABILIZE AND HOLD THE VOLUME.