Escolar Documentos
Profissional Documentos
Cultura Documentos
Ingredients
Ingredient Checklist
1 1/2 cups (3 sticks) unsalted butter, cut into small pieces and
coarsely chopped
8 teaspoons sugar
Pinch of salt
Step 1
Step 2
Step 3
In a large copper bowl, whisk egg whites and salt until soft peaks
form. Add remaining 4 teaspoons sugar and whisk until semifirm
peaks form, 10 to 12 minutes. Gently fold egg white mixture into
egg yolk mixture.
Step 4
Mousse au Chocolat
[Serves 4 to 6]
Ingredients:
-12 tablespoons (1½ sticks) unsalted butter, cut into small pieces
-½ pound (8 ounces) semisweet chocolate, roughly chopped
-1 tablespoon water
-3 large eggs, separated, plus an additional egg white
-Pinch coarse salt
-2 teaspoons superfine sugar
-Crème fraîche or lightly sweetened whipped cream, for serving
Directions:
1. Put the butter and chocolate in a stainless-steel bowl along with the
spoonful of water and set over a small pot of barely simmering water.
Stir until completely melted.
3. Whisk the 3 egg yolks together in a large mixing bowl with the salt.
Set aside.
4. Meanwhile, place the 4 egg whites in a large mixing bowl, or into the
bowl of a stand mixer fitted with the wire whip. Add the sugar and beat
until stiff peaks form.
6. Next, carefully fold the stiff egg whites into the chocolate mixture,
being as gentle and careful as possible so as not to lose any of the
volume you have worked so hard to create in the egg whites. Cover the
bowl with plastic wrap and set in the refrigerator until firm, at least 4
hours and up to 2 days in advance.
Mousse de chocolate
[Serve 4 a 6]
Ingredientes:
-12 colheres de sopa (1½ palitos) de manteiga sem sal, cortada em pedaços
pequenos
1/2 xícara de chocolate meio amargo, picado aproximadamente
-1 colher de sopa de água
-3 ovos grandes, separados, mais uma clara de ovo adicional
-Pinch sal grosso
-2 colheres de chá de açúcar superfino
-Crème fraîche ou chantilly levemente adoçado, para servir
Instruções: