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This dessert has the silky smoothness of a rich CHOCOLATE GELATO.
This is an incredibly crowd pleasing decadent frozen confection.
Ingredientes
- . > (American / Metric measures) <
- .
- . 5 oz. (150 g) semisweet Chocolate (50-60%) * coarsely chopped
- >>> OR * OPTIONAL.....only if using same amount of bittersweet Chocolate (65-70%).....Add a sweet type Syrup: .1/4 cup (60 ml Maple syrup OR 1/8 cup (30 ml) of Agave Nectar<<<
- .
- . 1 cup (240 ml) of 35% whipping Cream
- . 2 large Egg Whites
Direcciones
- . Prepare recipe for: Two Serving size choices: 4-6 small ramekins...or...1 freezer container.
- . MELT CHOCOLATE: > Microwave - Method- a: In a small medium heat proof bowl: Place all the chopped chocolate and pour the cream over it. Microwave on high for 45 seconds...take out...let rest for 30 seconds. STIR until all is completely smoothly melted. (At this point...you can add the optional* sweet syrup). Let the chocolate stand at room temperature...stirring occasionally...until it is completely cooled (about 1 hour).
- . MELT CHOCOLATE: > Stove-Top Method- b: In a small-medium sized bowl: place the chopped chocolate. Set aside. In a small pot, warm up the cream at medium heat until you see bubbles around the edge of the pot. Remove from the heat. Let it stand 5 minutes. Pour this cream over the chocolate, let stand for 5 minutes. Then, with a small spatula, stir until all is smoothly melted. (At this point...you can add the optional* sweet syrup). Let the chocolate stand at room temperature, stirring occasionally until it is completely cooled (about 1 hour).
- . > When Chocolate mix is completely cooled: Whip the egg whites with pre-chilled beaters and a chilled medium sized bowl (preferably stainless steel or copper). Tilt the bowl to begin whipping as it will take about 5 minutes to get a ribbon effect which will form peaks. Slowly pour chocolate mix into the egg whites by gradually folding both to create some fluffy airiness.
- . > Freezing the Chocolate mix: Now, you can either pour the finished chocolate mousse into the individual ramekins or place inside a freezer container to later scoop out like ice-cream. The ramekin servings will be ready in about 2-3 hours. The container will take anywhere between 4-6 hours depending on freezer strength.
- . > Note about serving: If you chose the individual ramekins: take them out of the freezer at least 10-15 minutes before serving. If you chose a container: take it out of the freezer at least 30 minutes before scooping out the mousse.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
