BBS:      TELESC.NET.BR
Assunto:  4/3 Chocolate Mousse 2
De:       Ben Collver
Data:     Fri, 3 Apr 2026 07:39:54 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blender Chocolate Mousse
 Categories: Dairy, Chocolate, Booze
      Yield: 7 Cups

  1 1/2 c  Heavy cream
    1/2 c  Granulated sugar
     12 oz Dark chocolate;
           - rough chopped
      4 lg Eggs; room temperature
    1/4 c  Strong brewed espresso
    1/4 c  Dark rum
      1 ts Vanilla extract
    1/2 ts Kosher salt

  In a large bowl, or in a stand mixer on medium speed, whip the
  heavy cream to glossy, medium peaks, about 5 minutes. Set aside in
  the fridge. In a small saucepan over gentle heat, melt the sugar
  with 1/4 cup water until dissolved. As soon as the syrup begins to
  boil, turn off the heat.

  Add chocolate and eggs to a blender. Blend on medium-high speed
  while slowly pouring in the hot sugar syrup, which will melt the
  chocolate and cook the eggs. Keep the machine running until the
  mixture is extremely smooth, then stream in the espresso, rum,
  vanilla, and salt. Keep blending until the mixture has cooled to
  room temperature, about 1 minute, pausing to scrape the sides as
  needed.

  Fold 1 cup of the chocolate mixture into the chilled whipped cream
  until smooth, then add the rest of the chocolate mixture to the
  cream mixture and fold until there are no streaks. Pour into
  individual bowls, ramekins or glasses, and set in the fridge until
  firm, at least 2 hours or up to 24 hours. Serve chilled.

  Recipe by Monica Stolbach

  Adapted by: Tejal Rao

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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