Pour over the melted white chocolate, mix with a hand blender and cool until the preparation is lukewarm cool but still liquid, occasionally stirring it so that it doesn’t crust.Make a custard with the 3 first ingredients. Add the soaked and pressed gelatine.Melt the white chocolate in a salad bowl and in the simmering double boiler.Move the sabayon into a salad bowl, cover with plastic wrap so that it is touching the contents and store at room temperature.Pour the preparation into the vat of a mixer and finish whipping the sabayon using the mixer and with the aid of a whisk until it has cooled.Put all the ingredients together in a salad bowl and heat it in a simmering double boiler up to around 70☌, whipping it constantly.Note: The risk of salmonella infection from consuming raw egg whites is low, but the only way to be completely safe is to use pasteurized egg whites. Leave it in the fridge for at least 3 hours, et voilà! You just made a light and fluffy delicious mousse au chocolat the French way without any cream or extra sugar.Pour your mousse into containers of individual servings.That’s it!Ħ – Presentation, Presentation, Presentation! Add the remainder of the egg whites and repeat again.Add half of the remaining egg whites to your mousse mixture and repeat the above process.Resist the temptation to stir it or whisk it.Turn your bowl 90-degrees and repeat this process until you can’t see any white anymore.Then fold the bottom of the mixture up and over the top of the egg whites. To avoid crushing the air bubbles, cut down vertically into the center of the mixture with a wooden or metal spoon.Scoop up one third of the egg whites plop it in the center of the chocolate/yolk mix.Done well, it keeps the mousse fluffy and light. Time to incorporate (fold) the egg whites into the chocolate/yolk bowl. Little by little, add the melted chocolate into the yolks bowl.Now that you have fluffy egg whites, it’s time to mix the egg yolks and chocolate together. See pic below.Ĥ – Mix the yolks with the melted chocolate. In French, we call them oeufs en neige, which means “snow eggs”.When your eggs are done, they should be firm enough that you can turn your container upside-down without them falling out!.Add a pinch of salt to ease the process, then use a mixer or it’s going to take a long time.Perfectly whipped egg whites is the key to a light and fluffy mousse. Take two large metal bowls and separate your 6 eggs into whites and yolks in them.Make sure you use a big bowl for your egg whites because they grow a LOT! Once the chocolate has melted set it aside.If the water cools too much during this process, remove the upper pot/bowl and reheat the lower pot before continuing.Use a spoon the stir the chocolate until is is mostly melted.Once the water is starting to bubble bot not fully boiling, turn off the heat and place the upper pot/metal bowl atop the lower pot.Place approximately half your desired amount of chocolate in the upper pot/bowl.You do not want the water to touch the upper pot/bowl when it is in position. Add approximately 1 inch of water to the lower pot.You’ll need a lower pot for water, and an upper pot or bowl that will fit on top of the water pot.DIRECTIONS: 1 – Melt the chocolate using a double boiler method, also called au Bain-Marie.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |