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Cream — chocolate mousse

Posted date : 29.01.2016 In Dessert, Different dishes

Cream - chocolate mousse

If you love the gentle air mousse, then this recipe is for you, the more that he is preparing about 10 minutes. Mousse can be frozen in the freezer and you have a delicious ice cream. The only problem that I came up in its manufacture — that’s what nice spin spiral spoon mousse is very difficult, it requires skills that I have. The Italians, who came up with this recipe, get much prettier than me, but then, they are the Italians:).

Ingredients

Ricotta — 250g

Cream (33%) — 250 ml

Dark chocolate — 100 g

Cognac — 3 tablespoons

Butter — 20 g

Sugar — 150 g

Sugar — 150g unsalted pistachios or other nuts — to taste

Note

1. Nuts little shred knife. Chilled cream with the sugar, beat until fluffy foam, add the ricotta and stir to form a lush cream.

2. Chocolate smash into pieces and melt in a water bath, add the brandy and butter and stir. Now fill the ice-cream bowls or custard cups as follows: white cream fill slightly more than half, and then a little bit of warm chocolate, a little cream and chocolate again. Then plunge to the bottom of a tablespoon of ice-cream bowls and scroll around its axis while lifting it up. Ready mousse can be put in the fridge for 20 minutes and you can immediately apply. When serving sprinkle with chopped nuts.

Translated by site: chocolate-kiss.ru