On the festive table // Birthday

Chocolate mousse with cream and pistachios

  • yolk - 1 Each
  • Milk - 2 cups
  • sugar - 1/4 cup
  • salt - 1/4 Art.tablespoons gelatin
  • - 10 grams
  • black chocolate - 200 grams
  • black sweet chocolate - 50 grams
  • vanilla extract - 1 tbsp.
  • spoon heavy cream - 2 cups
  • Pistachio - 50 grams
  • cream - 50 grams (whipped)

1. Corolla beat the egg yolks, milk, sugar and salt until smooth.Evenly sprinkle the gelatin mixture and let stand for 1 minute to softened gelatin.2. Add chocolate.Cook over low heat, stirring frequently, about 15 minutes, until the mixture thickens and will not cover the spoon.The mixture temperature should be 75-80 degrees, but do not boil or it will curdle.Add vanilla extract into the chocolate mixture, whisk thoroughly.Remove pan from heat, cover and put in the refrigerator for about half an hour, stirring from time to time.3. In a small saucepan on medium speed of electric mixer to whip heavy cream.Rubber spatula to mix the whipped cream and chocolate mixture.4. Pour the mousse into 12 molds for

sufle.Nakryt and place in refrigerator for 4 hours or until the mixture hardens completely.5. Garnish with pistachio and whipped cream ready.

Servings: 12

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