If you want to try a delicious, but simple and affordable dessert in the preparation, then without hesitation, stop your choice on cream mousse. The simplicity of the ingredients, combined with the rich flavor of the dish, will appeal to any sweet tooth.
Chocolate mousse with creamy cream
Ingredients:
- black chocolate - 300 g;
- eggs - 3 pieces;
- sugar - 55 g;
- cocoa powder - 1 tbsp. a spoon;
- cream for whipping - 300 ml;
- grated chocolate.
Preparation
Break the chocolate into pieces and put it on a water bath. Melted chocolate lightly cool. While the melted chocolate mixture cools, beat the eggs with sugar for 5 minutes, then mix the melted chocolate with the beaten eggs and add the cocoa powder.
Whip the fatty cream to hard peaks and gently combine the gentle and airy cream with the chocolate mass. Some of the cream is left for decoration.
We spread the dessert on the bowls and send it to the refrigerator for 1 hour. At the end of time, decorate the chocolate creamy mousse with whipped cream and grated chocolate.
How to cook a three-layer creamy chocolate mousse?
Ingredients:
For ganache:
- milk chocolate - 85 g;
- black chocolate - 85 g;
- cream for whipping - 1 tbsp.
For sweet-salted almonds:
- almonds - half a century;
- corn syrup - 2 tsp;
- salt - pinch.
For creamy chocolate mousse:
- milk chocolate - 85 g;
- cream - 1 1/2 tbsp.
For whipped cream:
- cream - 1/2 tbsp .;
- powdered sugar - 1 tbsp. a spoon;
- vanilla extract - 1/2 tsp.
Preparation
Let's start with ganache. Both types of chocolate are crumbled, mixed and poured with hot cream. Stir until uniform, and then dispense into 6 kremankam or glasses.
For the preparation of almonds, the nuts are mixed with sugar syrup and salt, then distribute on a silicone rug and put in a preheated to 180 ° C oven for 6-8 minutes. Cool it down.
To prepare the mousse itself, you should put chocolate and 1/2 cup of cream on a water bath, and wait for the melting of the chocolate. Melted chocolate is cooled, and in parallel whipping cream to hard peaks. Carefully mix the chocolate with the airy creamy mass until smooth. Spread the mousse on top of the ganache layer.
The last note of our dessert is whipped cream . It's all very simple: we beat the cream with sugar powder and vanilla to hard peaks and we get our dessert crowned with the received mass.
Sprinkle the air creamy chocolate mousse with salted almonds and serve it to the table.