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Easter Chocolate Mousse


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Ingredients

10 portion(s)

  • 2 eggs, separated
  • pinch cream of tartar
  • 30 g icing sugar
  • 70 g unsalted butter
  • 1 tsp vanilla bean, paste
  • 150 g dark chocolate, roughly chopped
  • 300 g whipping cream
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Heat dry, clean mixing bowl for 30 sec/50/speed 1.



    Insert Butterfly.



    Add egg whites and cream of tartar and whip for 3
    mins/50/speed 3
    with MC off.



    Set aside in separate bowl. Remove Butterfly.



    Without cleaning bowl, place sugar, butter and vanilla into
    mixing bowl and bring together for 10 secs/speed 5. Scrape down sides of bowl.



    Add yolks and beat a further 1 min/speed 4. Set aside.



    Return Butterfly to bowl and place cream into mixing bowl
    and whip for 20-30 secs/speed 4 until soft peaks form. Return yolk and butter
    mixture to blend for 3-4 secs/speed 3.



    Add melted chocolate through hole in lid and blend for a few
    secs/sp 3
    .



    Add whites into bowl and incorporate gently for 6
    secs/
    Dough mode.



    Finish folding by hand before placing mixture into serving
    glasses.

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Tip

Melt chocolate in your TM by chopping first, then melting for 5 mins/37C/speed soft.

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