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Chocolate Mousse
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Chocolate Mousse

Ingredients

200 gr chocolate dark bar
2 tblsp cognac or rum
3 Egg whites
1 tblsp sugar
1 cup milk cream whipped in thick form
grains peppers pink, white, green
  • Difficulty: Medium

Ingredients

Narration

Chocolate Mousse

By Vangelis Alvertis, of Pranzo osteria, Tinos Town

Chocolate mousse is an all time classic, one of the most beloved sweet creations. In friendly gatherings after a nice meal, a chocolate mousse aftertaste is exciting and appreciated by everyone.

“Wherever you find yourself, the chocolate mousse is an object of desire, either you are on a mountain or at the sea,” says my friend Efi, a Brussels’ restaurateur.

On my computer’s hard drive I have many recipes from all parts of France, andmousse chocolate some of Venice. The easiest and tastier one is the one I tasted “by hand” of the talented Vangelis Alvertis, the owner of Pranzo, the most beautiful Italian restaurant in Tinos Town. The tastes there, are unbelievable and the sweets are great, the tiramisu, the panakota and the chocolate mousse … “fly” you to heaven. Vangelis, a friend of my secret advisor on the Vincenzo hotel, John Vidalis, has trusted us with his recipe.

You can choose the chocolate you love and sprinkle it with peppers mostly pink that gives another … touch to your sweet.

Steps

1
Done

Chop 50 grams from the chocolate bar and keep them aside.

2
Done

Chop the remaining 150 grams of chocolate and melt it in a benn marie.
When it melts, we remove it from the fire.

3
Done

Beat the egg whites in a meringue without shaking.

4
Done

Then we add the sugar a little while continuing to whisk until we have a tight meringue.

5
Done

Pour a large meringue spoon into the lukewarm melted chocolate.
Stir gently with the spoon.

6
Done

Add cognac and mix.

7
Done

Pour the whole chocolate mixture into the rest of the meringue and gently stir with a spoon until it is homogenized.

8
Done

Finally, add 2/3 of the grated chocolate and whipped cream to the mixture. Stir to homogenize.

9
Done
2 hours

Allow to freeze for 2 hours in the refrigerator.

10
Done

When the mousse is frozen, put it in a horn and pour in cups or glasses.

11
Done

If we want to give a more gourmet touch, we sprinkle with pink pepper.

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