John Myers
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Mousse Au Chocolade – with Guaranteed Success
The perfect mousse au chocolade – with guaranteed success recipe with a picture and simple step-by-step instructions.
Decoration
- 100 g Chocolate 70% cocoa
- 60 ml Milk
- 3 tablespoon Sugar
- 1 teaspoon Rum
- 250 ml Cream
- 250 ml Advocaat
- 250 ml Cocoa powder
Preparations
- 1st chocolate at 30 degrees! Melt the warm oven – bring the qimiq to room temperature (possibly also briefly in the oven with the chocolate) – whip the cream
preparation
- Stir QimiQ until smooth – then add to the melted chocolate – then add milk, sugar and rum and mix everything well – finally fold in the whipped cream and cover for about 4 hours. Chill (or overnight)
serve & decorate
- Cover the plate with a small cake paper and sprinkle the cocoa over it through a sieve – the cake paper can easily be removed with 2 tweezers without the cocoa “smudging” – an egg liqueur mirror is placed in the middle – then the mousse from the bowl with 2 tablespoons cut out and add
- if you don’t want to decorate with cocoa, you can just put the egg liqueur mirror and decorate with some orange fillets and some chocolate sauce (see photos)
A notice!
- This mousse, which is prepared in a flash, has the perfect consistency – loose and light but stable – QimiQ is ideal for all those who always have problems with gelatine – and the taste is really TOP – always succeeds without long whipping over steam and the like
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