Spoil Your Lover With Chocolate Mousses
Hi everyone,
We love both white chocolate mousses and dark chocolate mousses, although some people maintain that white chocolate mousses aren't real chocolate mousses at all. We disagree. The only real difference is the color and a slight variation in taste. Chocolate is chocolate after all.
As Forrest Gump once said, “Life is like a box of chocolates. You never know what you’re going to get”.
So guys, if you want to impress her with your senstive side, create an enticing, superbly made chocolate mousse. Whether you make white or dark chocolate mousse doesn’t matter. It's really up to her and what you think she'd prefer. And ladies, spoil your man with a sensual chocolate mousse dessert. It will certainly set the mood for a romantic evening.
Favorite Recipes Online have compiled two of the best chocolate mousse recipes for you. Here they are:
WHITE CHOCOLATE MOUSSE
Yield: 6 servings
1 cup sugar
1/2 cup water
8 large egg whites
6 large egg yolks
1 tbsp rum, white
1 lb chocolate, white, melted
(Creme Fraiche Raspberry puree)
Directions:
1. In a saucepan, heat the sugar and water until the mixture forms a soft ball.
2. Put the egg whites in the bowl of a mixer and beat them until medium stiff (beating first on medium, then on high).
3. Add the sugar and water (in the soft ball stage) to the egg whites and continue to beat briefly until a stiff meringue is formed.
4. Place the egg yolks in a metal bowl and beat them over heat with a whisk.
5. Add rum to the egg yolks, still beating over heat.
6. Fold the egg yolks into the egg whites.
7. Fold the melted chocolate into the egg mixture.
8. Refrigerate for 3 to 4 hours.
DARK CHOCOLATE MOUSSE
150 grams semisweet chocolate
80 grams or 3 oz (or scant ½ cup) butter
2 large egg yolks
3 egg whites
25 grams or 1 oz (2 tbps) caster sugar
1 teaspoon vanilla flavoured sugar
Directions:
1. Melt 150 grams plain (semisweet) chocolate in a pot, remove from the heat and add 80 grams butter.
2. When the mixture is very smooth, quickly blend in 2 large egg yolks.
3. Whisk 3 egg whites with a pinch of salt until very stiff, then whisk in 25 grams caster sugar and 1 teaspoon vanilla flavoured sugar.
4. Carefully mix the chocolate preparation with the beaten egg whites, using a wooden spatula.
5. Pour into a glass dish and refrigerate for at least 12 hours.
Summary:
Well, there you have it, ladies and gentlemen - two of the best recipes for making white and dark chocolate mousses. Try making one, or try both. Become an expert! And let us know how well you succeeded.
Until then, take care and bon appetit!
Cheers,
Armand Aguillon
http://www.favorite-recipes-online.com
We love both white chocolate mousses and dark chocolate mousses, although some people maintain that white chocolate mousses aren't real chocolate mousses at all. We disagree. The only real difference is the color and a slight variation in taste. Chocolate is chocolate after all.
As Forrest Gump once said, “Life is like a box of chocolates. You never know what you’re going to get”.
So guys, if you want to impress her with your senstive side, create an enticing, superbly made chocolate mousse. Whether you make white or dark chocolate mousse doesn’t matter. It's really up to her and what you think she'd prefer. And ladies, spoil your man with a sensual chocolate mousse dessert. It will certainly set the mood for a romantic evening.
Favorite Recipes Online have compiled two of the best chocolate mousse recipes for you. Here they are:
WHITE CHOCOLATE MOUSSE
Yield: 6 servings
1 cup sugar
1/2 cup water
8 large egg whites
6 large egg yolks
1 tbsp rum, white
1 lb chocolate, white, melted
(Creme Fraiche Raspberry puree)
Directions:
1. In a saucepan, heat the sugar and water until the mixture forms a soft ball.
2. Put the egg whites in the bowl of a mixer and beat them until medium stiff (beating first on medium, then on high).
3. Add the sugar and water (in the soft ball stage) to the egg whites and continue to beat briefly until a stiff meringue is formed.
4. Place the egg yolks in a metal bowl and beat them over heat with a whisk.
5. Add rum to the egg yolks, still beating over heat.
6. Fold the egg yolks into the egg whites.
7. Fold the melted chocolate into the egg mixture.
8. Refrigerate for 3 to 4 hours.
DARK CHOCOLATE MOUSSE
150 grams semisweet chocolate
80 grams or 3 oz (or scant ½ cup) butter
2 large egg yolks
3 egg whites
25 grams or 1 oz (2 tbps) caster sugar
1 teaspoon vanilla flavoured sugar
Directions:
1. Melt 150 grams plain (semisweet) chocolate in a pot, remove from the heat and add 80 grams butter.
2. When the mixture is very smooth, quickly blend in 2 large egg yolks.
3. Whisk 3 egg whites with a pinch of salt until very stiff, then whisk in 25 grams caster sugar and 1 teaspoon vanilla flavoured sugar.
4. Carefully mix the chocolate preparation with the beaten egg whites, using a wooden spatula.
5. Pour into a glass dish and refrigerate for at least 12 hours.
Summary:
Well, there you have it, ladies and gentlemen - two of the best recipes for making white and dark chocolate mousses. Try making one, or try both. Become an expert! And let us know how well you succeeded.
Until then, take care and bon appetit!
Cheers,
Armand Aguillon
http://www.favorite-recipes-online.com
posted by Margo, Armand, Ros & Garry at 3:49 AM
1 Comments:
I use 100% pure liquid egg whites because the mix instantly in my shakes and foods without cooking egg whites
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