Baskets with chocolate mousse.

Baskets with chocolate mousse.

Baskets with chocolate mousse.

Holiday recipes.

We will need these ingredients:

• 1/4 cup flour
• 2 tablespoons cocoa
• 1 tablespoon powdered sugar 1/4 cup + more
• 2/3 cup milk
• 1 egg, room temperature 2 eggs + more
• 200g dark chocolate, chopped
• 300 ml cream
• 20 g of butter, softened
• 50 g chocolate-honey biscuits, crushed.

Baskets with chocolate mousse.

Cooking method:

1 Sift the flour, cocoa and sugar in a bowl. Make a well in the center. Add the milk and egg in a bowl, mix thoroughly, until a homogeneous mass. Add the milk and continue stirring. Let cool 20 minutes.

2 Mix the chocolate and 1/4 cup of the cream in a saucepan and put on a slow fire. Cook for 3 minutes, until chocolate is melted. Pour into a bowl. Let cool 10 minutes. Add 2 egg yolks and mix until smooth. With a mixer, beat the cream in a bowl until peaks. Pour the chocolate mixture and stir. With a mixer, whip the whites and sugar in a large bowl until peaks. Also pour into the prepared mass. Leave the mousse in the cold until the filling baskets.

3 Preheat the oven to 180 ° C / 160 ° C. Heat the pancake pan (bottom diameter 18 cm) over high heat. Apply a small amount of oil. Add 1½ dining on the test substrate in the form, pour it on the surface. Prepare baskets as crepes, propekaya on both sides. Flip, cook 20 minutes, until golden brown. Transfer to a platter. Repeat with remaining butter and batter to get even 6 baskets. Place each crepe into a small baking dish and bake 10 minutes, until crisp. Transfer to a dish, let cool.

4 Using a pastry syringe, spread chocolate mousse in a basket. Serve, sprinkled with crumbs honey biscuits.

About the dish:

To put mousse in a basket, use the tip of a confectionery syringe with 1-cm hole stellate. Mousse and baskets can be prepared 2 days prior to filing. Cover and refrigerate. Before serving, leave for 30 minutes at room temperature. Instead of chocolate mousse ice cream can fill the baskets.

Baskets with chocolate mousse.


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