chocolate mousse resepi/recipe

Ingredients

8 Servings

Mousse

7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)

6 tablespoons unsalted butter

6 large eggs, separated

¼ cup plus 3 tablespoons sugar

Topping and Assembly

1 cup chilled heavy cream

3 tablespoons sugar

1 tablespoon unsweetened cocoa powder

Preparation

Mousse

A

Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.

B

Beat egg yolks and ¼ cup sugar in a medium bowl until pale and fluffy. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain.

C

Using electric mixer with clean beaters, beat egg whites and remaining 3 Tbsp. sugar in another medium bowl until medium-stiff peaks form, about 3 minutes.

Take some of the meringue fold with chocolate mixture. It will make the process to fold the chocolate mixture and meringue easier and avoid losing volume.  

Then pour the chocolate mixture to large batch of meringue.

Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don’t want to lose volume).

Divide mousse in a small bowl or just keep it cool, smooth surface, and chill at least 4 hours.

To serve

Whip cream and sugar in a medium bowl until medium peaks form. Just before serving, spoon large dollops of whipped cream on top of each mousse and using a fine mesh sieve, dust with cocoa powder/chocolate cake crumble.

Cut half a chocolate moist cake and spread the the mousse from centre outward and top the cake with chocolate ganache.

Bahan-bahan

8 Hidangan

Mousse
• 7 auns semisweet atau coklat pahit manis (sebaik-baiknya 70% koko)
• 6 sudu besar butter
• 6 biji telur besar, asingkan
• ¼ cawan tambah 3 sudu besar gula

Topping dan Dewan

• 1 cawan sejuk heavy cream
• 3 sudu gula
• 1 sudu besar serbuk koko tanpa gula

Penyediaan
Mousse
A

Panaskan coklat dan butter dalam mangkuk tahan haba atas periuk air (double boil) (bawah mangkuk tidak menyentuh air) kacau sekali-sekala, sehingga coklat dan butter sebati.

B
Menggunakan pengadun pukul kuning telur dan ¼ cawan gula dalam mangkuk sehingga pucat dan gebu.

C

Menggunakan pengadun elektrik dengan yang bersih, pukul putih telur dan baki 3 sudu besar. Gula di masukkan sedikit demi sedikit sehingga membentuk ‘stiff peak’ (meringue) .

Campurkan Bahan B dan A sehingga sebati. Pastikan chocolate tidak terlalu panas untuk menggelakan scramble egg dalam adunan.

Masukkan sedikit  ‘meringue’ (Bahan C) ke dalam adunan coklat tadi (A+B). Ia akan memudahkan proses mengadun ‘meringue’. Bermula di tengah-tengah campuran dan adun arah tepi mangkuk, perlahan-lahan campurkan ‘meringue’ ke dalam adunan coklat (pastikan untuk mengadun dari bahagian bawah ke atas), pusing mangkuk sambil mengadun sehingga sebati (ini akan menggabungkan putih telur tanpa deflating).
Simpan ke dalam bekas atau bahagikan mousse dalam bekas kecil, permukaan licin, dan sejuk sekurang-kurangnya 4 jam.

Cadangan hidangan
Putar whipping cream dan gula di dalam mangkuk sehingga bentuk puncak sederhana. Letakkan krim putar di atas satu sama mousse dan tabur sedikt serbuk koko diatasnya.

Potong setengah kek coklat lembap dan ratakan mousse dari tengah ke tepi kek dan bahagian atas kek dicurah dengan coklat ganache.