Portioned chocolate mousse
Votes: 1
Time: 1 hour 30 minutes plus setting time
Complexity: easily
Quantity: 12 cakes
Complexity: easily
Quantity: 12 cakes
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 268, total fat 19 G., saturated fats 10 G., proteins 3 G., carbohydrates 23 G., fiber 1 G., cholesterol 95 mg, sodium 116 mg, sugar 19 G.
Serving size: 1 of 14 servings
Calories 268, total fat 19 G., saturated fats 10 G., proteins 3 G., carbohydrates 23 G., fiber 1 G., cholesterol 95 mg, sodium 116 mg, sugar 19 G.
To make individual mousses, you'll need a muffin tin. This luxurious dessert is based on a chocolate sandwich cookie. It's topped with a thick layer of the most delicate chocolate mousse, topped with whipped cream and coarse chocolate shavings. It's both elegant and delicious. Plan ahead to prepare the mousse, allowing it to set properly in the refrigerator for at least 12 hours, making it easy to release the mousses from the tins. Decorate the mousses just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 chocolate sandwich cookies
- 4 large eggs
- 0.5 cups of sugar
- 1/4 teaspoon salt
- 2 tablespoons of water
- 170 g semi-sweet chocolate, melted, + chocolate chips for topping
- 1 and 3/4 cups heavy cream
- 2 tbsp sour cream
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Recipes with similar ingredients: chocolate cookies, semi-sweet chocolate, eggs, cream, sour cream
Cooking the dish according to the recipe:
- Spray a 12-cup muffin tin with cooking spray and place a cookie in the bottom of each cup.
- In a large heatproof bowl, combine eggs, sugar, salt and water.
- Pour a few centimeters of water into a saucepan, bring to a boil, and place a bowl on top (make sure it doesn't touch the water). Cook the egg mixture, whisking constantly, until it becomes fluffy, pale, and very thick (like thick pudding), 25-40 minutes, depending on the size of your bowl.
- Remove from the double boiler and stir in the melted chocolate; let cool.
- In a large bowl, beat 1 1/4 cups heavy cream with sour cream using a mixer on medium-high speed until stiff peaks form. Gently fold in the cooled chocolate mixture until no white streaks remain.
- Spread the mixture evenly among the molds. Cover and refrigerate until set, about 12 hours or overnight.
- Run a spatula around each mousse to loosen it from the pan and slide the spatula under the cookies; place the mousse cakes in the pan (if they are too soft, briefly chill in the freezer).
- In a large bowl, beat the remaining 1/2 cup heavy cream with a mixer until soft peaks form. Spoon the whipped cream over the cakes and sprinkle with chocolate shavings.
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