Ingredients:
Dark chocolate — 265 g
Sugar — 4 tbsp. l.
Water — 240 ml
Cognac — 3 tbsp. l.
Sugar — 4 tbsp. l.
Water — 240 ml
Cognac — 3 tbsp. l.
Preparation:
1. To begin, break a chocolate bar (265 g), as always, take the dark chocolate (60%). And we shift to the skillet. Sprinkle with sugar (4 tbsp. L.). You can reduce the amount of up to two tablespoons, you can substitute brown.
2. Top pour plain water (240 ml).
3. And now the most interesting item — add 3 tablespoons of «flavor accent.» This may be brandy, whiskey, brandy, maple syrup, and so on. In short, something liquid and with a strong taste. Mousse from this will be voluminous.
4. Becoming a saucepan over medium heat. And stir paddle. All you need to remember not to overheat the chocolate. Otherwise, it will curdle lumps. Therefore, interfering with active fire is not high. First, the mass will be flakes, but do not be alarmed.
5. Prepare an ice bath. It is best to take two of the same bowl. At the bottom lay the first ice and pour the water. So, to the bottom of the second cup touched them.
6. When the chocolate mass is smooth, pour it into a bowl and place in an ice bath.
7. Now the fun. Start beating with a mixer. Here, the process is similar to the whipping cream. 4 Minutes do not change anything visually, continue beating.
8. The most interesting thing to happen later. Mousse will begin to thicken well. You do not overdo it. Otherwise, it will be difficult to shift in a bowl. Ready mousse lay on the ice-cream bowls. Serve immediately with whipped cream and grated chocolate.
2. Top pour plain water (240 ml).
3. And now the most interesting item — add 3 tablespoons of «flavor accent.» This may be brandy, whiskey, brandy, maple syrup, and so on. In short, something liquid and with a strong taste. Mousse from this will be voluminous.
4. Becoming a saucepan over medium heat. And stir paddle. All you need to remember not to overheat the chocolate. Otherwise, it will curdle lumps. Therefore, interfering with active fire is not high. First, the mass will be flakes, but do not be alarmed.
5. Prepare an ice bath. It is best to take two of the same bowl. At the bottom lay the first ice and pour the water. So, to the bottom of the second cup touched them.
6. When the chocolate mass is smooth, pour it into a bowl and place in an ice bath.
7. Now the fun. Start beating with a mixer. Here, the process is similar to the whipping cream. 4 Minutes do not change anything visually, continue beating.
8. The most interesting thing to happen later. Mousse will begin to thicken well. You do not overdo it. Otherwise, it will be difficult to shift in a bowl. Ready mousse lay on the ice-cream bowls. Serve immediately with whipped cream and grated chocolate.
Mousse stunning, must-try.