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Receta Mousse Au Chocolat A La Craig Claiborne
by Global Cookbook

Mousse Au Chocolat A La Craig Claiborne
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  Raciónes: 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
  •     Whipped cream for garnish
  •     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.
  7. When ready to serve, garnish with whipped cream and grated chocolate.