Saturday, October 8, 2011

Chocolate Mousse in a jar!

Here's an easy chocolate mousse recipe,  it doesn't even require cream or sugar because the sweetness comes from the chocolate!

Recipe for: Chocolate Mousse
To prepare: 
Blender ready, Bain Marie, small pan for Raspberries, jars to put mousse in, sifter

200 g. Chocolate

3 egg yolks
5 egg whites

5 tbsp. sugar
5 tbsp. water
Basket of raspberries

Prepare the Raspberry coulis.  Boil the water and sugar until it becomes like syrup.  Blend with raspberries in the blender. Sift the sauce out to take the seeds out.

Melt the chocolate over the Bain Marie (metal bowl over heated water).  Add the egg yolks and mix it in with the rubber spatula and cool in fridge.  

In a separate bowl, beat egg whites until fluffy, beat real fast. 

When chocolate is cooled, fold the egg whites into the chocolate slowly and little by little.  The consistency should be like a mousse, fluffy & full.  

Fill the jars and refrigerate for an hour.

Top it off with the raspberry coulis and/or whip cream.

Lemon Tart / Tarte au Citron

To prepare: 
Pre-heat oven 375*, for 9 inch tart use 3 lemons, 3 egg yolks, 150 g of sugar, this recipe is for 11 inch tart

Zest of 3 ½ lemons
Juice of 3 ½ lemons
About 165 g of sugar (7/8 cup)
2 whole eggs
4 egg yolks

In a bowl, mix the zest, juice sugar, eggs and egg yolks until it’s liquid.

Warm up the mix in a small pot, low to medium heat

Pour the filling in a prepared pastry shell, the filling will still be liquid.

Bake for 15 min at 375*
Let it cool down and then add the meringue on top and bake again, until brown.
Let cool for 30 min.

 I had to make it twice to make sure this recipe work! The way me and hubby experiments with recipes is to mix the American way of baking and the French way of baking and this was our outcome! Enjoy!

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