Add the whipped cream, chocolate chips, and if using fresh fruit toppings right before serving. If you’re having a party, this can be prepared the day before.Refrigerate for at least 30 minutes before serving. Pipe onto the top of the mousse and top with mini chocolate chips. Use the same ice bowl technique when preparing the whipped cream topping. The mousse and whipped cream can be layered in the dessert cups for a striped effect.If you don’t have a piping bag/tip, just fill a Ziplock bag with the mousse and cut off a corner to pipe the mousse into the dessert cups. Piping the mousse into your dessert cups makes a cleaner presentation.dessert cups – this dessert is very sweet and a small amount is enough. Once the mousse has stiff peaks, spoon or pipe into small 5 oz. This will take several minutes, so don’t rush this part. Start mixing on high-speed until stiff peaks form in the mix. Place the mousse mix bowl into the ice bowl. It can also be layered with tart fruit like strawberries to cut some of the sweetness. If using full amount of sugar, keep serving portions small.Sugar can be cut in half if you prefer a less sweet dessert or are serving in large bowls/cups.Now, in a slightly smaller bowl than the ice cube bowl, add sugar, cocoa powder, heavy cream, and vanilla. This will help keep the mousse mix bowl cold and the mousse will thicken quicker. Set this aside.īefore mixing the mousse mixture, get a large bowl and fill it part way with ice cubes. Then, add boiling water and stir until the gelatin is completely dissolved. So are you ready to learn how to make this light and creamy chocolate dessert? Chocolate Mousse Recipeįirst, sprinkle gelatin over cold water and let stand for 2 minutes. I mean, it was served in my uncle and aunt’s fancy French restaurant, so there had to be some special equipment involved or some long process…right? So all these years, I’ve been depriving myself of one of my favorite desserts because I thought it was too much fuss to make – I like things simple :-). Boy, was I so very wrong! In fact, making chocolate mousse is so easy that my 10 year old daughter can make it all on her own. If we were lucky, my uncle would let us eat some of the desserts, like chocolate mousse!įor years, I thought making chocolate mousse was difficult. each) BAKERS Semi-Sweet Chocolate (6 oz.), broken into pieces 1 tsp. The best part was being able to eat some of the great food. KNOX Unflavored Gelatine 1-1/2 cups cold milk 1-1/2 pkg. But that wasn’t the best part of hanging out at the restaurant. I have fond memories of hanging out in the restaurant office with my two cousins, banging on the restaurant piano, and serving ourselves soda from behind the bar. During the day, my grandfather would help clean the restaurant and I would often tag along. When I was younger, my uncle and aunt owned a French restaurant, Le Bon, in Hawaii.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |