Thursday, March 11, 2010

Chocolate Mousse


1/2 bar chocolate / 1 Tbsp. Chocolate powder
1 Tbsp Butter
1 Tbsp Sugar
1 tsp clear gelatin, dissolved in
1/4 cup hot water
1 egg, separated
1/4 cup All Purpose Cream


1. In a mixing bowl, beat egg white until soft peak. Gradually add sugar
and beat until stiff peak. Set aside

2. In a pan, melt butter and chocolate. Set aside. Allow to cool. Add
egg yolk

3. In a heated pan, dissolve gelatine in hot water until thick

4. Combine gradually procedure 3,2 and 1. Fold the mixture in all purpose cream

5. Pour in a shervet glass. Chilled overnight and served, top with grated chocolate or strawberry

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