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Ingredientes
- 62 gm Bitter chocolate
- 62 gm Butter
- 10 gm Gelatine
- 4 x Large eggs
- 7 gm Sugar substitute pwdr
- 75 ml Cool water
- 25 gm Cocoa pwdr
- 265 ml Cream, lightly whipped Chocolate sponge to line the moulds
- 20 gm Gelatine
- 40 ml Water
- 100 gm Cocoa pwdr
- 45 gm Sugar substitute pwdr
- 300 ml Water
- 300 ml Single cream
Direcciones
- CHOP the bitter chocolate and heat both chocolate and the butter together in a heavy bottomed pan. Mix well and keep aside to cold.
- Soak the gelatine in 60 ml water. Whip the Large eggs until they are light and stiff. Meanwhile put the sugar substitute pwdr and 15 ml water in a pan and keep stirring over low heat until the sugar dissolves and you obtain a thick syrup. Slowly pour this syrup in a string over the Large eggs and continue to whip. Heat the gelatine and gradually pour over the Large eggs. Keep whipping Then lightly mix in cocoa pwdr, followed by melted chocolate and butter mix. Finally mix in the whipped cream.
- Fill the mousse in dome shaped chilled moulds, leaving half cm on top. Cut the chocolate sponge into rounds with a spare mould and place on top of the mousse. Refrigeratein the deep freezer. Glaze and serve chilled.
- To finish: Demould the mousse onto a wire rack. Pour the hot glaze on top to coat it proportionately. Remove onto a cool plate and decorate as required. You can use tempered chocolate and make it into a thin sheet, break into pcs and put on all sides of the mousse.
- NOTES : Chocolate mousse with warm chocolate sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 404 | 64% |
| Total Fat 45.84g | 57% |
| Saturated Fat 27.12g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 338mg | 113% |
| Sodium 376mg | 16% |
| Potassium 411mg | 12% |
| Total Carbs 44.33g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 33.86g | 23% |
| Protein 11.65g | 19% |
