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How To make Chocolate Mousse Master Chefs
1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
-- to soft peaks 1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
melted, cooled to room :
temperature 3 tb Espresso powder, instant
For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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2 Ingredient CHOCOLATE MOUSSE in 10 Minutes | Heston Blumenthal Recipe
It sounds too good to be true; water + #chocolate + technique = #chocolatemousse in #10minutes?! Let's put Heston Blumenthal's recipe to the test.
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227 g (8 oz.) good quality dark chocolate 62% chocolate solids
175 ml (3/4 C.) boiling water
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Easy 2 Ingredient chocolate mousse/MASTER CHEF
1 cup of dark chocolate
300g whipping cream
2 Michelin star chef Daniel Clifford creates a hazelnut and chocolate mousse dessert
2 Michelin star chef Daniel Clifford creates a hazelnut and chocolate mousse dessert from his award winning Cambridge restaurant. The dessert is a hazelnut and chocolate mousse, reduced milk and vanilla ice cream and yuzu. Watch as Daniel takes us through the stages of his recipe
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This is a Masterclass by Chef Heston Blumenthal in how to cook fish 'n' chips and his creative black forest gâteau hot chocolate.
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