Chocolate Mousse and Bread is there anything more simple and so perfect based on the time invested in them?
Chocolate mousse simply 5 ingredients, can do 3 if needed, but I use 5. Simple: eggs, coffee (or expresso), chocolate, Grand Marnier, heavy whipping cream, oops a little salt too.
Bread simply 3 ingredients: Flour, water. yeast (and salt too).
Yet, these two are considered indulgences. They are for me, and if anyone shows up at my home when I am making either, all that exits their mouth is a sigh of the sound "hmmmmm"
Here's to simplicity, remember Dessert First :)
five teacups or 4-oz. ramekins, make 4
Chocolate mousse simply 5 ingredients, can do 3 if needed, but I use 5. Simple: eggs, coffee (or expresso), chocolate, Grand Marnier, heavy whipping cream, oops a little salt too.
Bread simply 3 ingredients: Flour, water. yeast (and salt too).
Yet, these two are considered indulgences. They are for me, and if anyone shows up at my home when I am making either, all that exits their mouth is a sigh of the sound "hmmmmm"
Here's to simplicity, remember Dessert First :)
Chocolate Mousse
Ingredients
SERVINGS: 4-6
1/2 cup chilled heavy cream (another ΒΌ cup if you want
dollop on top)
4 large egg yolks
1/4 cup strong coffee, room temperature
2 Tablespoons of Grand Marnier
1 tablespoon sugar for whipping cream
1/8 teaspoon kosher salt
6 ounces semisweet chocolate (60-72% cacao), chopped
(Belgium from Trader Joes)
3 large egg whites
Preparation
Beat 1/2 cup cream in medium bowl until stiff peaks form;
cover and chill.
Combine egg yolks, espresso, salt, in a large metal bowl. Set over a saucepan of
gently simmering water (do not allow bowl to touch water). Cook, whisking
constantly, until mixture is lighter in color and almost doubled in volume and
an instant-read thermometer inserted into the mixture registers 160 degrees, about
1 minute.
Remove bowl from pan. Add chocolate; whisk until melted and
smooth. Let stand, whisking occasionally, until room temperature. Add Gran
Marnier
Using an electric mixer, beat egg white in another medium
bowl on medium speed until foamy. With mixer running, gradually beat in 1 Tbsp.
sugar or save for whipped topping. Increase speed to high and beat until firm
peaks form.
Fold egg whites into chocolate in 2 additions; fold whipped
cream into mixture just to blend.
Divide mousse among five to J Chill until firm, at least 2 hours. DO AHEAD:
Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room
temperature for 10 minutes before serving.
five teacups or 4-oz. ramekins, make 4
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