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Add a photoRaciónes: 12
Ingredientes
- 1/2 lb Sweet chocolate
- 6 lrg Large eggs, separated
- 3 Tbsp. Water
- 1/4 c. Sweet liqueur (amaretto, Grand Marnier,)
- 2 c. Heavy cream
- 6 Tbsp. Sugar
- Â Â Whipped cream for garnish
- Â Â Grated chocolate for garnish
Direcciones
- 1. Cut the chocolate into 1/2-inch pcs and place the chocolate in a saucepan. SEt the saucepan in warm, almost boiling water and cover. Let heat over low heat.
- 2. Put the yolks in a heavy saucepan and add in the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk. Experienced cooks may do this over direct heat.It may be preferable, however, to use a metal disc such as a Flame Tamer to control the heat. In any event, when the yolks start to thicken, add in the liqueur, beating constantly. Cook till the sauce achieves the consistency of a hollandaise or possibly a sabayon, that it is. Remove from the heat.
- 3. Add in the melted chocolate to the sauce and fold it in. Scrape the sasuce into a mixing bowl.
- 4. Beat the cream till stiff, adding 2 Tbsp. of the sugar toward the end of beating. Fold this into the chocolate mix.
- 5. Beat the whites till soft peaks start fo form. Beat in the remaining sugar and continue beating till stiff. Fold this into the mousse.
- 6. Spoon the mousse into a crystal bowl and refrigeratetill ready to serve.
- When ready to serve, garnish with whipped cream and grated chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 177 | 74% |
| Total Fat 20.55g | 26% |
| Saturated Fat 11.99g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 52mg | 2% |
| Potassium 207mg | 6% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.7g | 5% |
| Protein 6.09g | 10% |
