World's best chocolate mousse recipe....don't even think there's a better one! follow the recipe strictly...makes enough for about a dozen...(if you bake it, it's a souffle)
400g blocks Lindt 85%...or try to find fair trade, but must be 85% cocoa, not 70%
15 eggs
1 cup castor sugar
1 pinch salt
no cream!
Method
Separate eggs
Add yolks to 3/4 cup castor and 1 pinch salt. Beat until pale thick smooth and creamy like custard.at room temp
Melt chocolate- double boiler
While choc is melting beat whites add remaining sugar until stiff shiny peaks
Mix choc into yolk mix then fold in whites into the yolk mix until even consistancy.. (Move fast before choc mix starts setting then won't blend with whites)
Set in fridge
Sounds delicious! If I wanted to bake it as a soufflé, what temp and how long? Keep the recipes coming!
ReplyDeleteCan you do an apple crumble with a twist please?
souffle will usually bake at around 180 depending on your oven...timing also depends on the size of your baking dish, but make sure you grease and sugar the baking dish first...fill the dish 3/4 and watch it rise...when 10% over the rim, it should have a molten centre..more than that, and it will rise further, and dry in the centre...hope this helps...remember to follow me and I'll do a crumble in the next few days!
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