Chocolate mousse without eggs

Still a few days left (5 days from now that Iam writing these few lines) and there is one little girl that is still not decided to show up her face…just nothing at the monitoring a sleepy baby and a kind of tired mum. Hopefully A. and my mother are here to give an hand, most of all keep Jack busy.

It’s the 4th birthday within a month,the one of A. for this week end. His mother prepared some farrotto with pumpkin, same than a risotto but with farro instead of rice, parmesan, almonds and nuts. Good! I recommend it. It is a nice way to change from the classical risotto, and actually the farro gives a stronger taste with the pumpkin than the rice. As a dessert (actually two!) a chocolate mousse without eggs according to a recipe from Pierre Hermé and a meringue lemon pie based on a recipe from Christophe Felder in the last Elle à Table. This chocolate mousse is quite original as it does not contain any eggs but whipped cream, but also has crunchy pieces of caramel.

Chocolate mousse without eggs

4 to 6 servings

  • 100 g dark chocolate
  • 300 ml cream
  • 90 g sugar
  • 30 g salted butter
  1. Chop the chocolate and put it in a bowl
  2. Put another bowl in the freezer for at least 15 minutes. Then whipp in it the cream.
  3. In a pot cook the sugar until it caramelized (light brown). Remove the pot from fire and add it the butter with 2 tablespoons of whipped cream. Mix.
  4. Pour the sugar on the chocolate in 3 times. Mix in between.
  5. Add the cream to the melted chocolate when it is tiepid and mix softly.
  6. Pour the chocolate mousse in cups or glasses and keep in the fridge for at least 2 hours.

Mousse au chocolat sans oeufs

4 à 6 personnes

  • 100 g chocolat noir
  • 300 ml crème fraiche liquide
  • 90 g sucre
  • 30 g beurre demi sel
  1. Hacher finement le chocolat et le réserver dans un saladier
  2. Placer un autre saladier au freezer pendant au moins 15 minutes. Y monter ensuite la crème en chantilly.
  3. Dans une casserole caraméliser (brun clair) le sucre.  Retirer la casserole du feu et arreter la cuisson en ajoutant le beurre et 2 c. à  soupe de crème chantilly. Mélanger.
  4. Verser le caramel sur le chocolat en 3 fois.
  5. Lorsque le chocolat fondu est tiède, y incorporer la crème chantilly.
  6. Verser dans des coupes individuelles et réserver au frais pendant au moins 2 heures.

Mousse al cioccolato senza uova

4 a 6 persone

  • 100 g cioccolato nero
  • 300 ml panna liquida
  • 90 g zucchero
  • 30 g burro salato
  1. Tagliuzzare finemente il cioccolato e metterlo in una ciotola.
  2. Mettere un’altra ciotola in freezer per almeno 15 minuti. Montatevi poi dentro la panna.
  3. In un pentolino caramellate lo zucchero (non troppo scuro). Levate il pentolino dal fuoco ed arrestate la cottura aggiungendo il burro e due cucchiai di panna montata. Mescolare.
  4. Versare il caramello nel cioccolato in 3 volte (mescolando ogni volta).
  5. Quando la mescola di cioccolato e caramello è tiepida, aggiungetevi il resto della panna montata.
  6. Versare in dei contenitori monoporzione e lasciarli in frigorifero per almeno 2 ore prima di servirli.
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