Chocolate mousse recipe and cake filled with it

An exquisite dessert, one of the most famous in European cuisine, can serve not only as an independent sweet dish, but also as a filling for cakes or pies.

Chocolate mousse recipe on water

This cream is made of only two ingredients. It's about cooking. Only follow the recommendations and strictly follow the whipping time. In this case, the recipe for chocolate mousse will please you with an excellent result. Advantages of this method in comparison with the preparation of a cream on cream or oil is that the caloric content is lowered, and the dessert perfectly keeps the shape (and therefore can be prepared in advance).

To achieve different tastes using the same recipe of chocolate mousse on water, possibly by adding different liqueurs. The resulting cream can be used to sandwich biscuit cakes (they should be sweet enough to blend with the bitterness of dark chocolate), or you can simply serve coffee as a dessert. The main thing is to keep the right proportion.

For every 60 g of chocolate with the maximum content of cocoa (from 60%), take 50 g of hot water and a spoonful of liquor. This is enough for two small dessert cups, the size of an espresso cup. When preparing large portions of mousse, note: in this case, melting occurs less evenly. So, chocolate may need to be heated several times. First, break it into small pieces, add boiling water and stir until dissolved with a whisk. If you interfere, you need to take breaks several times - at this moment the mass will thicken. When it has cooled to room temperature, leave a whisk and whisk further with a mixer at high speed. After two minutes you will see that the chocolate has thickened. After standing for a couple of minutes, add the liquor and whip again. Now the recipe for chocolate mousse with an inexpressible silk texture can be considered fulfilled. Serve it right away or refrigerate a little in the fridge. You can sprinkle berries, decorate with roasted almonds.

Chopped cake

Chocolate mousse, the recipe of which we cited above, is not always suitable for baking it. In tandem with chopped dough, he is not sweet enough. Let's prepare for this purpose the classic chocolate mousse (the recipe with the photo read below) in butter.

Chop the dough from a glass of flour and half a pack of butter. You will also need a few spoons of cold water or a cooled yolk. Cold oil chop, and with a knife stir with flour until crumbs. Then pour in water or loosened yolk. After that, the mass can be formed into an elastic lump. Then roll it straight into the mold and cool it. Half an hour later, cover the dough with parchment paper, and pour the load on top (for example, raw beans) and bake for twenty minutes.

For mousse, melt on the water bath 4 tiles of bitter chocolate. Remove from the plate, add a spoonful of butter. Separately, cook the syrup from 100 g of powdered sugar and four tablespoons of water. Pour into the boiled syrup 6 yolks and whisk. When the mass is clarified, add chocolate and, if you want, flavored alcohol. Whisk the separately squirrels from six eggs with zest mixed with chocolate mass, pour into the prepared base. Cool in the refrigerator for 24 hours.