Monday, May 08, 2006

Quick chocolate mousse with caramel

My receipt for chocolate mousse is very fast. I accompany it here with a caramel sauce.
200 gr fine dark chocolate
4 eggs, (separate whites from yollks)
15 cl of fresh cream
Grated chocolate for decoration
Add 4 spoons of rum, or mix in the juice and zest of half an orange...

Sauce caramel:
50 gr sugar
1 little water
10 to 15 Cl of liquid cream

Dissolve the chocolate slowly in a bain-marie (with the rum or orange if you like). Take off the heat and mix in the egg yolks one by one. Whip the cream unitl firm and to incorporate in the chocolate mixture. Beat the egg whites until very firm, with a pinch of salt added. Mix the egg white delicately without breaking into the preparation. Leave to cool in the refridgerator.

Sauce caramel: prepare at the last moment. Put sugar with water in a pan. Bring to the boil, and reduce. Watch carefully for the syrup to begin to colour to a light brown. Take off the heat, add the liquid cream, then back on the heat whip vigorously until the sauce is homogenous.

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