Uma mousse de chocolate é a sobremesa clássica que nunca desilude. Rica, aveludada e intensamente achocolatada, esta receita produz uma mousse leve e arejada que se derrete na boca. É a forma perfeita de terminar qualquer refeição em grande estilo, seja um jantar especial ou um simples mimo durante a semana.
Ingredientes
- Chocolate de boa qualidade 340g, meio amargo
- Leite inteiro 40ml
- 200ml de creme de leite
- 40g de manteiga sem sal extra
- 6 ovos
- uma pitada de sal
- 30g de açúcar
Preparação
- Corte o chocolate em pedaços. Coloque as gotas de chocolate em uma tigela grande.
- Aqueça o leite e o creme numa panela até ferver. Retire do fogo e mantenha você.
- Corte a manteiga em pedaços pequenos.
- Separe os ovos. Bata as claras muito duro com sal e açúcar. Nos últimos segundos antes de desligar o misturador, adicione as gemas.
- Adicione a mistura de leite e creme ao chocolate. Misture bem até o chocolate derreter. Agitar a mistura até a temperatura de cerca de 40 graus, um pouco mais quente que o lábio. Adicione a manteiga e continue misturando até derreter.
- Adicione um pouco da mistura de chocolate aos ovos. Misture delicadamente com um silício espátula. Em seguida, adicione a mistura de ovos, uma vez a mistura de chocolate, incorporando tudo com movimentos suaves que não perdem o ar puro. Misture apenas até uniforme com uma espuma.
- Transferir a mistura para a tigela em que você deseja servir. Cubra com filme plástico e leve à geladeira por pelo menos 2 horas antes de servir.
- Recomenda-se que um deve servir a mousse dentro de 24 horas por causa dos ovos. Eu acho que não terá problema, porque não sobrará nada!
Ready to indulge in a dessert that’s pure, unadulterated chocolate bliss? Here is the recipe in English.
Chocolate Mousse
The quintessential French dessert, chocolate mousse is the epitome of simple elegance. Its magic lies in its texture: a rich, intense chocolate base transformed into a cloud-like foam that melts in your mouth. This recipe creates a beautifully light and airy mousse, perfect for satisfying even the most serious chocolate cravings.
The key to a spectacular mousse is twofold: quality ingredients and careful technique. Use the best dark chocolate you can find, preferably one with around 70% cocoa solids, as its flavour is the star of the show. The second secret is preserving the air you whip into the eggs. When combining the chocolate base with the eggs, you must use a gentle folding motion with a spatula. This ensures the final mousse is light and foamy, not dense and heavy.
While this mousse is sublime on its own, it also serves as a wonderful canvas for other flavours. A small splash of dark rum, brandy, or orange liqueur like Cointreau can be added to the melted chocolate mixture to add a layer of complexity. For serving, a dollop of crème fraîche or a scattering of fresh raspberries provides a perfect tangy counterpoint to the richness of the chocolate.
Ingredients
- 340g good-quality semi-sweet dark chocolate
- 40ml whole milk
- 200ml double cream
- 40g unsalted butter
- 6 large eggs
- A pinch of salt
- 30g caster sugar
Method
- Chop the chocolate into small, even pieces and place them in a large heatproof bowl.
- Gently heat the milk and double cream in a saucepan until it just begins to simmer. Remove from the heat.
- Cut the butter into small cubes.
- Separate the eggs. In a clean, large bowl, whisk the egg whites with the salt and sugar until they form very stiff peaks. Just before you finish whisking, add the egg yolks and whisk for a few more seconds until just combined.
- Pour the hot milk and cream mixture over the chopped chocolate. Let it sit for a minute, then stir gently until the chocolate has completely melted and the mixture is smooth. Let the mixture cool until it is lukewarm (about 40°C). Add the butter cubes and stir until they have melted in.
- Using a silicone spatula, gently fold about a third of the chocolate mixture into the whipped eggs to lighten them. Then, carefully fold the lightened egg mixture back into the remaining chocolate mixture. Use slow, deliberate folding motions to incorporate everything without losing the air. Stop as soon as the mixture is uniform.
- Carefully pour the mousse into individual serving glasses or a large serving bowl. Cover with cling film and refrigerate for at least 2 hours, or until set.
- For the best and safest result due to the raw eggs, it is recommended to serve the mousse within 24 hours.