How To make Egg Mousse
6 Eggs, hard-boiled
1 ts Gelatine
1 tb Worcestershire sauce
2 ts Anchovy essence
5 oz Chicken stock
1 c Cream, whipped
Paprika Salt Finely chop the egg whites. Sieve the egg yolks. Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish and chill. Decorate and serve. NOTES: * Simple appetizer for summer days -- This dish was served at a dinner I was invited to at the Vice-Chancellor's Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC's wife, gave me the recipe later. * A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that. : Difficulty: easy. : Time: 20 minutes preparation, several hours chilling. : Precision: Measure gelatine and stock. : Marcus G Hand, : AT&T Information Systems, Middletown, New Jersey, USA : mtuni!mgh : Copyright (C) 1986 USENET Community Trust
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Triple Chocolate Mousse Recipe| Eggless Chocolate Mousse Recipe| The Food Story
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Chocolate Mousse Recipe
Ingredients :
Whipping cream - 3 cups
Gelatine - 3 tsp
Hot water - 3 tbsp
Dark Chocolate - 130 grams
Whipping cream - 1/4 cup
Milk chocolate - 130 grams
Whipping cream - 1/4 cup
White chocolate - 130 grams
Whipping cream - 1/4 cup
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Eggless Chocolate Mousse | Valentine's Day Dessert | Chocolate Recipe | Easy Dessert | Mousse Recipe
Eggless Chocolate Mousse | Valentine's Day Dessert | Chocolate Recipe | Easy Dessert | Mousse Recipe | Dessert Recipes
#ChocolateMousse #ValentinesDayDessert #EgglessChocolateMousse #Darkchocolate #dessert #homecooking #EasyDessert #dessertrecipes #mousse #howtomake #cooking
You can find this recipe in Telugu here:
Ingredients
Butter - 2 Tbsp (Buy:
Dark Chocolate - 200 Gms (Buy:
Fresh Cream - 250 Ml (Buy:
A Pinch Of Salt (Buy:
Vanilla Essence - 1/4 Tsp(Buy:
Method
1. Take a sauce pan and add butter.
2. Roughly chop the chocolate into pieces and add it to the butter.
3. Keep stirring until the chocolate is melted. Let is come to room temperature.
4. In a bowl, take fresh cream. To this add salt, vanilla essence and melted chocolate.
5. Transfer the chocolate mixture into the serving bowls.
6. Refridgerate the cups over night for the mousse to set.
7. Garnish this with chocoalte shavings and strowberry slices and serve.
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Baileys Chocolate Mousse - Classic with Cooked Eggs
Give your classic chocolate mousse a lift with this Bailey's chocolate mousse. Made with homemade Bailey's Irish cream, cooked eggs, and real chocolate this one is rich, creamy, and easy to make.
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Ingredients
▢7 oz (200 g) Chocolate (semi-sweet or dark)
▢¾ cup (180 ml) Baileys
▢2 tablespoons (30 g) Butter (unsalted)
▢4 Egg yolks
▢2 Egg whites
▢120 ml (1 cups) Whipping cream
▢4 tablespoons (60 g) Sugar ((divided) )
▢½ teaspoon Vanilla extract
Serve (optional)
▢½ cup Baileys Irish cream ((Optional ) )
▢½ cup Whipped cream ((Optional) )
▢2 tablespoon Chocolate shavings
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Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre
Hello There Friends, Chocolate Mousse today! I have seen too many people on the internet trying to CHEAT this recipe. I'm here to show you the Perfect Recipe for a Chocolate Mousse. Taught to me by an amazing Pastry Chef from a 3 Star Michelin Restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself and any Guests you have at your home! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Set of 3 Silicone Spatulas:
❤️ Zester:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:32 Ingredients
2:00 Start The Base
3:42 Cook The Zabaione
7:02 Add The Chocolate
8:09 Finish Whipped Cream
9:07 Finishing The Base
15:27 Adding The Egg Whites
17:15 Plating
20:58 Tasting and Outro
3-ingredient Marshmallow Egg Mousse
3-ingredient Marshmallow Egg Mousse
200g milk chocolate, chopped
6 Beacon Marshmallow Eggs
2 cups cream
Chop the Marshmallow eggs into pieces. Place in a heatproof bowl together with the chocolate and 1/2 cup cream. Place over a pot of simmering water and stir until melted and smooth. Allow to cool to room temperature. Whip the cream to stiff peak stage and gently fold into the cooled chocolate mixture. Divide the mixture between 6 jars/glasses and refrigerate for at least 6 hours. Decorate with chocolate curls and serve!
The BEST Chocolate Mousse Recipe
Decadent, creamy, and full of chocolate flavor, this Chocolate Mousse recipe is a breeze to make! All you need are four ingredients, and you’ll have a rich, and silky homemade mousse in no time. No baking required and you can make them way in advance!
RECIPE:
Here's how you pasteurize eggs! Just heat a pot of water to 140F, place the eggs in the the hot water and allow to sit for 3 minutes. Remove and enjoy.
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