Recipe
Mousse from the Kitchen of Efrat Leibfreund
Our first recipe is a basic chocolate mousse that is very handy.
Efrat Leibfreund 30/09/2009
The mousse is very simple to prepare and all ingredients are easily accessible.
Later on, we will use this recipe as the basis for other, more complicated ones, such as petit fours and special desserts.
The mousse can be kept in the refrigerator for up to a week, and in the freezer for up to six weeks.
Basic Chocolate Mousse:
5 eggs
5 tablespoons vanilla flavored instant pudding
9 ounces (250 grams) bittersweet chocolate
2 tablespoons nougat powder – optional
2 containers sour cream or non-dairy whipping cream
To Assemble:
Whip eggs, whole, with the instant pudding for approximately seven minutes
Melt the chocolate with the nougat powder
Gently add the chocolate mixture to the egg mixture while whipping until the two mixtures are totally blended
Whip the whipping cream and fold into chocolate mixture
Let chill in refrigerator until serving
The Chef's Tip:
Freeze the mousse, and voila! – You have delicious chocolate ice cream!
Bon Appetit!
Later on, we will use this recipe as the basis for other, more complicated ones, such as petit fours and special desserts.
The mousse can be kept in the refrigerator for up to a week, and in the freezer for up to six weeks.
Basic Chocolate Mousse:
5 eggs
5 tablespoons vanilla flavored instant pudding
9 ounces (250 grams) bittersweet chocolate
2 tablespoons nougat powder – optional
2 containers sour cream or non-dairy whipping cream
To Assemble:
Whip eggs, whole, with the instant pudding for approximately seven minutes
Melt the chocolate with the nougat powder
Gently add the chocolate mixture to the egg mixture while whipping until the two mixtures are totally blended
Whip the whipping cream and fold into chocolate mixture
Let chill in refrigerator until serving
The Chef's Tip:
Freeze the mousse, and voila! – You have delicious chocolate ice cream!
Bon Appetit!
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it's sounds very tasty!!!
1. wow
I 01/10/2009 12:31