Fresh, Cooking Recipe Chocolate Mousse Practical Delicious

Home recipe ultimate Chocolate Mousse easy, bouncy, practical.

12 ingredients, 5 steps, cooking Chocolate Mousse

Good Evening my mother, at this time you can prepare recipe Chocolate Mousse with 12 ingredients and 5 steps. Below this is how to make it, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Chocolate Mousse.

Ingredients for Chocolate Mousse

1. Prepare : for mousse.
2. Prepare 1 3/4 cup : heavy whipping cream.
3. You need 10 oz : good quality semi sweet chopped.
4. It’s 1/4 tsp : sea salt.
5. You need 1 tsp : dark chocolate Godiva liquor, optional.
6. It’s : garnish.
7. You need : freshstrawberrys.
8. Prepare : whipped cream.
9. It’s 1/4 cup : shaved milk chocolate.
10. It’s : frosting the glasses.
11. It’s 1 : Lemon slice.
12. Prepare 1/2 cup : granulated sugar.

If all ingredients Chocolate Mousse it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking Chocolate Mousse

1. Have chocolate in a large bowl
   
2. Heat cream just to a simmer, either in microwave or stove top. Pour over chopped chocolate, let sit undisturbed for 1 minute to melt chocolate, then whisk until smooth, add salt and Godiva chocolate liquor and whisk in. Chill uncovered until very cold at least 4 hours or overnight
   
3. Beat cold chocolate until it forms soft fluffy peaks
   
4. If you want your glasses to have decorative frosted rims run a lemon slice around the rim of the glass and dip in granulated sugar
   
5. Spoon whipped mousse into glasses, garnish with Strawberries, shaved milk chocolate and whipped cream
   
6. Finish and Enjoy.

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