#Dark Chocolate Mousse
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Desserts Recipe
Rich dark chocolate mousse is so easy to make and so impressive your guests won't believe you made it yourself. This has a pinch of hot chile just for extra flavor.
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Mousse Recipe
This decadent dessert is simple to prepare in advance and chill overnight. It's perfect for entertaining.
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Easy Dark Chocolate Mousse
This decadent dessert is simple to prepare in advance and chill overnight. It's perfect for entertaining.
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Recipe for Chef John's Dark Chocolate Mousse
Your guests won't believe you made the decadent dark chocolate mousse because it's so simple to make and looks so impressive. This has a small amount of hot chile added for flavor only.
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Dark Chocolate Mousse
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Chocolate Mousse
Chocolate Mousse #recipes #easyrecipes #chocolate
When Show Me St. Louis asked me to come on the show and make a Valentine’s Day recipe, I was ecstatic! This dark chocolate mousse and I will be appearing on the show on February 5, 2019! So if you are local make sure and tune in at 10 am! If you aren’t local, make sure to check out KSDK or Instagram for the recap!
This chocolate mousse is romantic, luxurious, and incredibly easy to make. This is…
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#best valentine&039;s dessert#chocolate mousse#dark chocolate mousse#date night dessert#desserts for a dinner party#easy chocolate mousse#how to make chocolate mousse#ksdk#ritzymom#romantic dessert#Sarita Gelner#show me st. louis#st. louis blogger#the best chocolate mousse#valentine&039;s day recipe
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Perfect for Golden Globes Party
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Dark Chocolate Mousse
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Dark Chocolate Mousse @ Fandango Tapas Bistro
Via Foodspotting
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peppermint, dark chocolate mousse sugar fairy ♡
#sugar fairy#peppermint#mousse#dark chocolate mousse#dessert#dessert in a cup#Sweet#sweets#sugary#fairy#original character#my characters#my art#my crap
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Dark Chocolate Mousse
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Dark Chocolate Mousse with Graham Cracker Streusel and Toasted Meringue
#dark chocolate mousse#graham cracker#streusel#toasted meringue#delicious#tasty#dessert#crunchy#graham cracker streusel#meringue#chocolate#chocolate mousse#desserts#sweets#treats#yummy#dark chocolate
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Recipe - Plum and Dark chocolate Entremet
Stone fruits are is season and in particular plums. I made a cake using plums and dark 67% chocolate. The entremet is made from plum glaze, dark chocolate mousse, plum mousse and chocolate chiffon sponge and garnishes made from tempered milk couverture chocolate.The recipe is as follows:
Chocolate Chiffon Sponge:
Yield: 3 25 cm round disks
Ingredients:
160 ml Vegetable oil
160ml Egg yolks
240 ml water
15 ml vanilla
320g Cake flour
80g Dutch Cocoa Powder
400g Granulated sugar
16g Baking powder
5g salt
240 ml Egg whites
METHOD:
Whip vegetable oil and egg yolks together until well combines. Stir in the water and vanilla extract
Sift together cake flour, cocoa powder and one third of the sugar and baking powder and salt. Stir this into egg yolk mixture, then whip at high speed for 1 minute
Whip the egg whites to foam. Gradually add the remaining sugar and whip till peak firm
Fold the meringue into the batter
Pour into cake pans or baking trays
Bake at 190*c for 20-25mins until the cakes spring back when pressed lightly in the centre
Invert the pans on a rack and allow the cakes to cool in the pans before unmolding.
Cut put disks 27 cm wide and arrange at the base of a acetate lined ring
Plum Mousse
INGREDIENTS
800ml cream
300g Pastry Cream( Creme Patisserie) or Custard
200g Plum Compote
100g sugar
20ml Lemon juice
40g Gelatine leaves
Method:
Make plum compote. To make compote, dice 500 g fresh plums and add 100 g caster sugar. Simmer over low heat for 15 mins till plums are tender and the syrup consistency is thick. Puree the mix and pass through a strainer to get puree. Weigh as required in recipe
Make custard or creme patisserie and dissolve soaked gelatine leaves
Recipe can be found in the post listed below:
www.lecelestepatisserie.com/blog/recipe-pistachio-rose-profiteroles
Mix compote with lemon juice and sugar and mix it with the crème pat mix
Fold whipped cream in to the above mix and chiffon sponge base deposit and cool
Chocolate Mousse:
Ingredients:
400 Gm 67% Galaxie Dark Weiss couverture chocolate
180 ml cream
20 G leaf gelatine
650 ml thickened cream
Method:
Make Ganache from 400 g dark chocolate and 180 ml cream, melt in the soaked gelatine and cool the mix to room temperature and fold in whipped cream
Pipe chocolate mousse on top of plum mousse and layer it smooth and level with even thickness. Leave in cool room to set.
Plum glaze
Ingredients:
200 g plum puree
100 g Water
100 g liquid glucose
15 g gelatine leaves
Method:
Heat plum puree, glucose and water and simmer
Mix in soaked gelatine and strain
Cool to room temperature and pour over mousse cake ring on top of chocolate mousse and leave to set.
Remove the ring mould and acetate and place on cake board
Decorate with tempered chocolate decorations
Hope the recipe is well liked. Happy baking and have fun.
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Chocolate Gateau
When I think of France, there are a few things that immediately come to mind, great cheese and wine, the Tour de France and of course patisserie. Over the time I’ve been writing this blog I’m always amazed at how many French products I can easily get hold of on the high street, ingredients like fleur de sel, French butter and cheese. There are some items that are not so easy to get hold of, even…
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