When I've started "flagrante delícia" I had no idea about all this things worked and I didn't realize immediately the extreme importance of pictures in a world where we also "eat with the eyes".
Later I was forced to do some work on my blog and some of the first posts were left in "stand-by" waiting for the light that could make them live again.
So I go back to flagrantedelicia's first recipe and recover the black and white film from my premiere:
- Lights, camera, action!... here we go for the mousse remake!
Dark chocolate mousse
Serves 4:
170 g. 70% dark chocolate ( Valrhona, Green & Black's, Lindt…)
80 ml cream
1 egg yolk
4 egg whites
20 g. de caster sugar
Melt the chocolate in a bain-marie.
Bring the cream to boil and set aside.
Remove chocolate from the bain-marie and add the cream stirring constantly until smooth.
Fold in the egg yolk and stir.
Whisk the egg whites until firm peaks form and add the sugar slowly.
When the chocolate is at 40ºC, gently fold in 1/3 of the egg whites with a tongue.
Fold in the remaining egg whites.
Refrigerate at least for one hour.
(It's very importante to use 70% chocolate).
White chocolate mousse
Serves 4:
67,5 ml + 500 ml cream
67,5 ml milk
25 g sugar
300 g white chocolate, finely chopped
3 egg yolks
1,5 gelatin sheets
Bring the 67,5 g. of cream to boil with milk and sugar.
Pour this mixture into the egg yolks stirring constantly.
Bring this mixture to 85ºC in a bain-marie, strirring constantly.
Let it cool down until 25ºC.
Melt the chocolate in a bain-marie.
Add the chocolate and gelatin (previously hydrated).
Stir well.
Whip the remaining cream (firm but not stiff).
Gently fold in 1/3 of the cream and then the remaining cream.
Refrigerate.
To combine together both mousses, use immediately.
Decorate with white rose's petals and a chocolate drop.
Labels: chocolate, mousse, recipes, white chocolate