Conclusion : En somme, si vous cherchez une recette de mousse au chocolat facile à suivre et délicieuse, notre recette est faite pour vous. Finely chop the chocolate with a sharp knife. Cela signifie que tout le monde peut faire de la mousse au chocolat délicieuse à la maison, même sans expérience culinaire. Ensuite, ajoutez cette prparation les ufs en neige, trs. Une fois le chocolat fondu et lisse, ajoutez-y les 6 jaunes d'ufs et mlangez bien. Fates fondre le chocolat feu doux avec un soupon de lait. Battez les blancs en neige assez ferme, l'aide de la pince de sel. To do this, add 1 tablespoon of rum to the final step and stir it in. 120g bittersweet dark chocolate 4 large eggs 25g caster sugar whipped cream. Cassez les ufs en sparant les blancs des jaunes. If it is an adult-only meal, you can enhance the mousse with alcohol. Pour the mousse au chocolate into glasses and chill in the refrigerator for at least 2 hours.Stir through again thoroughly using the spatula (so that any chocolate on the bottom is dislodged) and then continue to mix, with the measuring beaker in place, for 10 seconds/speed setting 3. Insert the mixer attachment, add the cream and beaten egg white and, with the measuring beaker in place, mix in for 45 seconds/speed setting 3.Add the reserved egg yolks and, with the measuring beaker in place, mix for 20 seconds/speed setting 1. If the chocolate is not entirely melted, with the measuring beaker in place, melt for a further 1 minute and 30 seconds/speed setting 1/50☌. Scrape the chocolate down the inside of the blender jug using the spatula and, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50☌.
Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8.Decant the cream, place in the refrigerator, remove the mixer attachment and clean and dry the blender jug. Pour the chilled cream into the blender jug and, the measuring beaker not inserted, beat until stiff for 1 minute and 30 seconds/speed setting 4, being careful not to over-beat. In a saucepan, over medium heat, combine the milk and the remaining 1/3 cup of sugar. Reinsert the mixer attachment into the blender jug.Remove the mixer attachment and clean the blender jug. Decant the beaten egg whites and place in the refrigerator. Pour the egg whites, sugar and a pinch of salt to the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Separate the eggs and put the yolks aside. Insert the mixer attachment into the blender jug.
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