Chocolate Mousse – Argentina Food
Title: Chocolate Mousse
Cook Time: 30 minutes
Level: Easy
Serving: 4
The ideal chocolate confectionery should be bitter and contain no less than 50 percent cocoa. The best usually contain 70 per cent and more. Dark chocolate may be substituted 3 tablespoons cocoa, too bitter, mixed with 1 1/2 tablespoon melted butter and the paste is 30 g. chocolate bars.
Ingredients:
- 6 ounces of chocolate
- 25 grs butter or margarine
- 6 eggs
- 6 tbsp sugar
Directions:
Chop chocolate and place in a saucepan that can go into the fire, add butter and melt on low heat, slowly, preferably with a wooden spoon. Beat the egg yolks and add the melted chocolate and mix. Reserve.
Whisk egg whites to snow point, add sugar and continue with the electric mixer to form a firm meringue. Stir in meringue preparation prior to move slowly so as not to wrap down the beaten egg whites. Remove the refrigerator for at least two hours before serving.
Serve in tall glasses, decorated with whipped cream or whipped cream slightly.
Personal Suggestion: You can also decorate this dessert with caramel flakes of pastry and sprinkle with grated chocolate and nuts.
