Chocolate mousse
Ingredients
Features
Description
In a water bath until homogeneous melt chocolate, coffee, rum, and butter. Cool to body temperature, stirring occasionally.
As a 1/4 cup cream to dissolve the gelatin and leave for 10 minutes. Then gently heated at low heat (not boil!) Can also be heated in a water bath. Stir the gelatin into the chocolate mass.
Beat remaining cream to medium peaks, followed by parts (three times) to gently stir the chocolate.
Arrange in bowls and refrigerate for an hour. Garnish with fruit, chocolate, cinnamon sticks.
Serve in wine glasses martini.
It is better to get the mousse in advance before submitting it to warm up a bit.
Translated by site: wday.ru
