- 150g chopped chocolate bar
- 60ml brewed coffee
- 4 egg whites at room temperature
- 2 tablespoons powdered sugar (icing sugar)
- 120 ml of cream (cream) cold
- 1 tablespoon unsweetened cocoa powder
- Raspberries for garnish
For chocolate leaves:
-50g black chocolate bar
-50g White chocolate bar
Leaves from plants such as the basil that have defined veins
In a bowl put chocolate with coffee and place in a water bath until the chocolate is melted. Remove and let cool.
In another bowl beat the egg whites, add the sugar and continue beating until it forms stiff, glossy peaks.
Stir in melted chocolate and mix with a spatula enveloping a firm merengue.
In a third bowl whisk cream cold milk until firm and add it to the chocolate mixture.
Finally incorporate a tablespoon of cocoa powder, stir with a spatula until a homogeneous mixture ( a mixture that is uniform).
Pour the mousse into a bowl and refrigerate for at least 2 hours.
For chocolate leaves, melt the two types of chocolate in a double boiler and with the help of a brush cover the back of each leaf with it. Take them to the refrigerator for 2 minutes or until firm.
Carefully remove leaves from each leaf.
Decorate the mousse with chocolate leaves and raspberry!
3 de marzo de 2016
Posted by Brenda A. Ysaguirre at 10:00