cantina di dom fuas has added a photo to the pool:
From Nigellissima.
A no-wait, egg-free, delicious mousse.
6 OUNCES BITTERSWEET CHOCOLATE (MIN. 62% COCOA SOLIDS), FINELY CHOPPED
1 CUP HEAVY CREAM
⅔ CUP SWEETENED CONDENSED MILK
PINCH SALT
2 TABLESPOONS APEROL, TRIPLE SEC, COINTREAU, GRAND MARNIER, OR OTHER ORANGE LIQUEUR
2 TABLESPOONS ORANGE JUICE AND ZEST ½ ORANGE
Melt the chocolate carefully either in an appropriate bowl in the microwave (following manufacturer’s instructions) or over a saucepan of simmering water (making sure the bowl doesn’t touch the water); when almost melted, stir with a rubber spatula, both to scrape down and to help the last solid bits of chocolate melt. Take off the heat and let cool a little.
Pour 1 cup of the heavy cream into a bowl with the salt. Whisk until the cream just makes soft peaks. Add the condensed milk and fold it in. The mixture should be thick but not too airy—when you lift a spoonful, it should leave a trail of ribbons.
Stir about a third of the whipped cream mixture into the slightly cooled melted chocolate; you can be fairly brutal about this. Now, slowly—in 2 or 3 batches—fold the lightened chocolate mixture back into the rest of the whipped cream mixture. Then gently stir in the orange liqueur followed by the orange juice (having first zested the orange).
Put the chocolate mousses into the refrigerator for 1 hour (though you could serve them sooner as they’re edible straightaway).
via Dessert Pool http://www.flickr.com/photos/35981137@N00/11476945105/in/pool-72296557@N00
No comments:
Post a Comment