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Receta Chocolate Mousse Plated With Cookies
by Global Cookbook

Chocolate Mousse Plated With Cookies
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Ingredientes

  • 1 c. unsalted butter, room temperature
  • 1/3 c. sugar
  • 4 x egg yolk
  • 1 2/3 c. all purpose flour
  • 1/3 c. cocoa pwdr
  • 1 tsp salt Chocolate Mousse
  • 8 ounce bittersweet or possibly semisweet chocolate, minced
  • 5 Tbsp. water
  • 2 Tbsp. unsalted butter, room temperature
  • 1 Tbsp. lowfat sour cream, room temperature
  • 5 x egg, separated
  • 1 dsh salt
  • 1 Tbsp. sugar

Direcciones

  1. Cream butter and sugar together. Stir in egg yolks, adding one at a time.
  2. Sift together flour, cocoa and salt and add in to butter. Mix till dough just comes together. Shape into a disc and refrigeratetill ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
  3. Preheat oven to 350 F.On a lightly floured surface, roll out dough to just over 1/4-inch thick. Cut dough using cutters of your choice. Lift cookies gently onto a parchment-lined baking sheet carefully (they're fragile) and bake for 12-15 min. Allow to cold.
  4. Chocolate Mousse:Heat chocolate with water, directly on low heat, stirring till smooth and shiny. Remove from heat and stir in butter and lowfat sour cream till melted.
  5. Stir in egg yolks, one at a time, mixing gently and slowly.
  6. Whip whites with salt to soft peaks, adding sugar once whites become foamy. Fold into chocolate mix in thirds.
  7. Pour into a serving dish.
  8. To Assemble:Refrigeratemousse for at least 3 hrs before serving.
  9. Using a large spoon, scrape across the surface of the mousse to create an egg-shaped quenelle and plate with cookies. Place the mousse on the side or possibly stack them between cookies.