"Mousses très chocolat ..."
Chocolate Mousse With Chocolate Whipped Cream
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Recipe Intro From madamejuju
Dessert, Easy, Make Ahead
So thankful to those who thought to add sugar to chocolate instead of drinking it as a fermented and bitter corn beverage, and thankful to @madamejuju for these beautiful little mousses.
RECIPE:
Mugs apple-cinnamon
For about four small mugs
A sweet pastry - 12 small apples - 4 packets of vanilla sugar - 1 tbsp cinnamon (for those who love!) - 40g butter - icing sugar (optional).
The sweet dough:
250g flour - 20g cornflour - cold butter 125g - 90g icing sugar - 50g of almonds - 1 egg - 2 pinches of salt.
Work the butter with a wooden spoon that is, until it takes a creamy texture. Add successively sugar, almond powder, salt, egg previously beaten with a fork, then the flour and cornflour into rain. Stir without overworking the dough and roll into a ball. Refrigerate at least 1 hour.
Peel and seed the apples. Cut into small pieces. In a large skillet, melt 40g butter, fry over low heat apples adding packets of vanilla sugar and cinnamon. Stir frequently. When the apples are tender, remove from heat and let cool slightly.
Remove the dough from the refrigerator sweet so that it softens somewhat. The spread between 2 sheets of plastic wrap.
Remove the cooled apples in mugs. Cut (quite fragile dough careful) strips of dough, make a grid! Using a cookie cutter or a bowl, cut out circles of dough diameter mugs and mugs on the disposez- (as pictured) to cover the apples.
Bake in preheated oven at 180 • 20/30 minutes (depending on the power ovens, cooking ranges, so watch for coloring paste!)
Before serving, sprinkle with icing sugar
Chocolate mousse
4/6 people
4 egg whites • 25g brown sugar • Black 70% cocoa chocolate 100g • 1 egg yolk • 80g butter • salt 1g
Melt the chocolate and butter in the microwave. In a robot, mount the egg whites with brown sugar and add the egg young. Stir the chocolate mixture, three times pour the mousse into glasses and place in the refrigerator at least 2 hours.
For chocolate whipped cream (6 people): 30cl of very cold cream • 100g dark chocolate • 50g icing sugar
Finely grate the chocolate. Pour very cold cream and sugar in a very cold bowl. Climb gently with a drummer.
After much whipped cream, add the grated chocolate rain. Stir it gently. Book a minimum of one hour in the refrigerator.
When foams are well taken, add the chocolate whipped cream into each glass and add as here small mint chocolate-chip
RECIPE:
Mugs apple-cinnamon
For about four small mugs
A sweet pastry - 12 small apples - 4 packets of vanilla sugar - 1 tbsp cinnamon (for those who love!) - 40g butter - icing sugar (optional).
The sweet dough:
250g flour - 20g cornflour - cold butter 125g - 90g icing sugar - 50g of almonds - 1 egg - 2 pinches of salt.
Work the butter with a wooden spoon that is, until it takes a creamy texture. Add successively sugar, almond powder, salt, egg previously beaten with a fork, then the flour and cornflour into rain. Stir without overworking the dough and roll into a ball. Refrigerate at least 1 hour.
Peel and seed the apples. Cut into small pieces. In a large skillet, melt 40g butter, fry over low heat apples adding packets of vanilla sugar and cinnamon. Stir frequently. When the apples are tender, remove from heat and let cool slightly.
Remove the dough from the refrigerator sweet so that it softens somewhat. The spread between 2 sheets of plastic wrap.
Remove the cooled apples in mugs. Cut (quite fragile dough careful) strips of dough, make a grid! Using a cookie cutter or a bowl, cut out circles of dough diameter mugs and mugs on the disposez- (as pictured) to cover the apples.
Bake in preheated oven at 180 • 20/30 minutes (depending on the power ovens, cooking ranges, so watch for coloring paste!)
Before serving, sprinkle with icing sugar
Chocolate mousse
4/6 people
4 egg whites • 25g brown sugar • Black 70% cocoa chocolate 100g • 1 egg yolk • 80g butter • salt 1g
Melt the chocolate and butter in the microwave. In a robot, mount the egg whites with brown sugar and add the egg young. Stir the chocolate mixture, three times pour the mousse into glasses and place in the refrigerator at least 2 hours.
For chocolate whipped cream (6 people): 30cl of very cold cream • 100g dark chocolate • 50g icing sugar
Finely grate the chocolate. Pour very cold cream and sugar in a very cold bowl. Climb gently with a drummer.
After much whipped cream, add the grated chocolate rain. Stir it gently. Book a minimum of one hour in the refrigerator.
When foams are well taken, add the chocolate whipped cream into each glass and add as here small mint chocolate-chip