![]() ![]() Keep it simple!įor serving the mousse, you can use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups. I have experimented with adding a hit of coffee or booze to enhance the flavor both versions are good but the family consensus is that plain chocolate is best. This recipe from Tyler Florence is virtually foolproof. Seriously, if you have a microwave, a hand mixer, and a rubber spatula, you can make homemade chocolate mousse to rival any French restaurant’s version - and you can do it in 20 minutes. Don’t be fooled by the French name - it’s quick and easy to make!ĭon’t let the French name fool you: chocolate mousse is one of the easiest desserts to make. ![]() This classic chocolate mousse is light yet intensely chocolate. To serve, cut 1 inch slices from the frozen dessert.This post may contain affiliate links. Sprinkle top with 2 cups chopped cashews. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges.Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water.In a separate large bowl, whip egg yolks until thick and lemon colored. To make buttercream filling: In a large bowl, Beat butter until light and fluffy.When cool, trim edges so that all 4 meringue layers are uniformly shaped. Remove the meringue from the baking pans while still hot allow to cool. Bake in preheated oven for 30 minutes, or until light golden brown. ![]() Divide meringue between the 4 pans, and spread evenly to edges. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. In a large glass or metal mixing bowl, beat egg whites until foamy.Line 4 - 8x12 inch pans with parchment paper. Preheat oven to 300 degrees F (150 degrees C). ![]()
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