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Do you love chocolate? So do we! If you’re looking for a reasonably easy (30 minutes) but elegant dessert, try this chocolate mousse. Just be sure to get good quality chocolate (like Sharfenberger) and make it the before you plan to serve this decadent dessert. Serves 4. Chocolate Mousse Ingredients 5 oz. semisweet chocolate 1 oz. unsweetened chocolate 2 tbls. brandy 2 tbls. espresso (or strong coffee) 4 eggs, separated, bring the eggs to room temperature 1 cup whipping cream Preparation Melt the chocolate with the espresso and brandy over a double broiler. Stir until they are smooth. Remove the chocolate from the heat. Whisk the egg yolks until they are smooth. Add the yolks to the chocolate, and whisk until smooth. Beat the egg whites until they hold soft peaks. Fold 1/3 of the egg whites into the chocolate mixture, carefully and slowly. Then fold in the remaining egg whites. Beat the whipping cream until you have soft peaks. Fold the whipping cream into the chocolate mixture. Do not over mix. Stop when the mixture does not show any white streaks. Pour into individual serving dishes. Cover with plastic wrap and refrigerate over night. When serving top with whipped cream and a little shaved chocolate. Tips and Tidbits If the chocolate is starting to harden, add a little espresso or water prior to folding in the egg whites. If you want to add home-made whipped cream, chill the bowl you're going to whip the cream in the refrigerator for 30 minutes before you whip it up, which makes better peaks.
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Bavarska torta Za tijesto: 240 g čokolade 50 g maslaca 5 žutanjaka 9 bjelanjaka 80 g šećera Priprema: Pećnicu upalite na 180 stupnjeva. Čokoladu rastopite na pari te joj dodajte maslac i promiješajte. Žutanjke tucite s 20 g šećera dok ne posvijetle. Bjelanjke tucite sa 60 g šećera dok ne očvrsnu. U bjelanjke ručno umiješajte žutanjke, a onda i čokoladu. Ulijte u kalup namazan maslacem i pecite oko 30 minuta. Krema: 250 ml mlijeka 100 g šećera 4 žutanjka 1 žlica Maraschina nekoliko kapi ekstrakta gorkog badema 1 vrećica želatine u prahu 200 ml vrhnja za šlag Priprema: Polovicu šećera stavite u mlijeko i zagrijavajte, a drugu polovicu šećera stavite u žutanjke i miksajte. Zatim smjesu jaja i šećera polako ulijte u mlijeko i kuhajte na laganoj vatri dok se ne zgusne. Kremu od jaja i mlijeka ostavite da se ohladi. Želatinu pripremite po uputama na vrećici, samo jednu žlicu vode zamijenite žlicom Maraschina. Slatko vrhnje istucite u šlag. Otopljenu želatinu umiješajte u tučeno slatko vrhnje, a onda sve skupa dodajte u kremu od jaja i promiješajte žlicom. Na pečeno tijesto izlijte kremu i ostavite u hladnjaku da se stisne i ohladi (obavezno preko noći). Tortu možete ukrasiti listićima čokolade ili kakaom u prahu..