Light Dark Chocolate Mousse

Jamie Chung The key to a rich light-textured chocolate mousse lies. You need 6 ingredients.

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Evenly distribute the mousse into six 8-oz.

Light dark chocolate mousse. Using a zester grate dark chocolate over the top of each mousse before serving. In a double boiler gently heat the chocolate until completely melted then remove from heat. Start by melting your dark chocolate.

In a blender or food processor puree the tofu until it is smooth. Stir frequently until melted and smooth. Melted Chocolate use two.

Ramekins or other serving cups small coffee cups would make a nice presentation and refrigerate until set at least 3 hours. At once light and creamy dark and rich chocolate mousse is a classic for a reason. The chocolate mousse adds a creamy and light contrast to the dark chocolate layers.

And with chef Mindy Segals recipe you can strike that perfect balance anytime whether its a special. By Mary-Frances Hec kFebruary 12 2013. Cocoa Powder natural or dutch-process.

This can be done by breaking up a bar of chocolate placing the chunks into a heatproof bowl over a saucepan of gently simmering water. Hello Select your address All. Add it to the melted chocolate and stir to mix.

Allow it to sit there until it melts fully which usually takes around 5-7 minutes. Warm the soy milk slightly and stir in the cocoa. Ingredients 6 oz bittersweet chocolate chopped few shavings for garnish 1 tsp ground cinnamon 1 34 c cold heavy cream 3 Safest Choice pasteurized egg white s 2 Tbsp granulated sugar.

Put the chopped chocolate cocoa powder 14 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water.

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