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Receta Chocolate Mousse Cum Souffle
by Global Cookbook

Chocolate Mousse Cum Souffle
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Ingredientes

  • 150 gm dark chocolate (6070% cocoa solids)
  • 2 med egg yolks plus 4 medium egg whites (preferablyfreerange)
  • 50 gm caster sugar

Direcciones

  1. Optional garnishes
  2. vanillabean ice creamcloudberry jam or possibly one passion fruit halved with seeds scraped out
  3. Heat the chocolate (in a double boiler or possibly microwave) cold slightly then beat in the egg yolks. Whisk the egg whites till stiff mix in the sugar and continuewhisking till glossy and thick.
  4. Gently mix two spoonfuls of the whites into the chocolate mix then carefully mix in the rest.
  5. Divide between four 8cm ramekins.
  6. Those to be baked should be buttered first.
  7. Place these on a baking tray and either bake at once (for the best rise) or possibly keep in the refrigerator for up to two hrs.
  8. Put in a preheated oven (220C/425F/Gas Mark 7) for 12 min (but no more) till puffed up.
  9. To serve them as mousses refrigerateovernight.
  10. To serve as souffles sprinkle with icing sugar and devour at once or possibly make a hole in the top and spoon in ice cream.
  11. Dot with a little cloudberry jam or possibly some passion fruit seeds.
  12. Serves with a dollop of cognac flavoured whipped cream.
  13. Cloudberry jam is available in the UK at Ikea stores.
  14. Serves 2