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Ingredientes
- 120 gm Chocolate, (4oz)
- 5 x Egg whites
- 80 gm Caster sugar, (3oz)
- 2 x Egg yolks
- 60 gm Soft butter, (2oz)
- 75 gm Icing sugar, (2 1/2oz)
- 20 gm Cocoa, (3/4oz)
- 60 gm Egg whites, (2oz)
- 1 pch salt
- 40 gm Flour, (1 1/2oz)
- 250 gm Water, (9oz)
- 50 gm Liquid glucose, (2oz)
- 100 gm Caster sugar, (4oz)
- 75 gm Unsweetened cocoa pwdr, (2 1/2oz)
- 100 gm 56% chocolate, grated (4oz)
Direcciones
- Cut the chocolate into small pcs then heat in a bain marie.
- Beat the egg white to soft peak then slowly add in the sugar and continue to whisk till firmer peaks are formed. Stir the egg yolks into the hot melted chocolate. Briskly whisk one-third of the egg whites into the melted chocolate then mix in the remaining egg white delicately. Leave to harden for approximately 3 hrs.
- For the chocolate leaves: Preheat the oven to 170 C/325 F/gas mark 3. Mix together the soft butter, icing sugar and cocoa till smooth. Add in the egg white and stir to combin. Sift in the flour and salt. Mix well then allow to rest for about 30 min in the fridge. Spread the mix through your templates onto a non stick tray making about 8 shapes then bake in the preheated oven for 6-8 min. Remove and allow to cold before using.
- While these are cooking, bring the water to the boil with the glucose, the sugar and the cocoa pwdr then cook, stirring continously for 5 min, add in the chocolate. Stir till it melts completely. Set aside.
- To serve, simply spoon the chocolate sauce into four plates then layer the leaves with the mousse. If there is any chocolate sauce left serve it on the side with a few fruits as a fondue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 2 servings | |
| Calories 1194 | |
| Calories from Fat 753 | 63% |
| Total Fat 88.3g | 110% |
| Saturated Fat 51.24g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 452mg | 19% |
| Potassium 1045mg | 30% |
| Total Carbs 108.36g | 29% |
| Dietary Fiber 28.9g | 96% |
| Sugars 10.91g | 7% |
| Protein 32.24g | 52% |
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