Chocolate Mousse

By -
I found a photo of this chocolate mousse, at one of my latest "addictions" along with a link to the recipe. Right away, I saved it so that, I could make it. I am so glad I did ! This is a keeper, it so quick and easy to make, and there are no raw eggs, so it's safe to eat ( I am not a fan of using raw eggs). Hard to believe chocolate and water, could come together to make such a delicious mousse.

dark chocolate (70% cocoa solids), water, and sugar

add water, sugar, and chocolate to pot, & melt

two bowls, one with ice and water, the other must fit in the first, & whisk

add melted chocolate to the dry bowl
and start whisking, TRUST ME THIS WORKS...

see, it starts to thicken up ( at this point it was perfect)

this here is already to thick (but oh sooo good), if you want to pour into little cups
Enjoy




CHOCOLATE MOUSSE
Ingredients
4 servings
  • 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped
  • 1 cup (240 ml) water
  • 4 tbsp sugar, optional
Method
  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate and water (also sugar if using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk until thick. Watch  and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  4. Divide into four serving cups and serve immediately.
Recipe taken from HERE



xo, Diana

Comments

  1. Receitas para a FelicidadeSeptember 21, 2011 at 2:46 PM

    Até custa a crer Diana, que mousse tão fácil e rápida de fazer e olha que linda e gulosa ficou...

    Beijinhos e obrigado pela partilha

    ReplyDelete
  2. Ana Rita MarreirosSeptember 21, 2011 at 7:22 PM

    Bem com esta rapidez até apetece ir fazer...mas vou deixar para um dia que me apeteça mesmo,mesmo muito porque senão tou desgraçada com a balança!

    Bjoka
    Rita

    ReplyDelete
  3. Manuela ©September 24, 2011 at 8:41 PM

    Bem, esta receita tinha-me escapado! Impressionante, ficou mesmo espessa e sem os ovos fica bem menos calórica.

    Beijinhos

    ReplyDelete

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe, ...
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be...
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...
Read more