Chocolate Mousse - Family de Freitas

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de Freitas
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Recipes
Chocolate Mousse (Delma Gomes)
2 squares unsweetened chocolate
1 tsp granulated gelatin
1 cup milk
3/4 cup sugar
1 tsp vanilla
2 cups whipping cream
  1. Scald milk with chocolate, ¼ cup of sugar and the gelatin. Beat until smooth and well blended.
  2. Add the vanilla and then strain into a refrigerator tray or bowl.
  3. Chill until the mixture thickens, beat until light, and then fold in the cream, beaten until stiff and combined with the remaining sugar.
  4. Freeze
Chocolate Mousse [4] (Fay Anne de Freitas)
225 g (8 oz) plain chocolate
2 egg yolks

50 g (2 oz) caster sugar
300 ml (10 fl oz) double cream
Pouring cream and/or orange segments
  1. Break the chocolate into a medium-sized metal bowl and suspend it over a pan of simmering water, making sure that the bowl does not touch the water. Remove once the chocolate has all melted.
  2. Whisk the egg yolks and sugar together – until light and fluffy.
  3. Whip the cream into soft peaks - the tips of the peaks should flip over, not stand upright.
  4. Carefully stir the melted chocolate into the egg yolk mix and then gently fold in the whipped cream.
  5. Pour the mixture into 4 glasses and chill in the fridge for 2-3 hours until set. Decorate with a little pouring cream and/or orange segments just before serving.

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