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Quick dark chocolate mousse · GialloZafferano.com

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  Speaker 1: Quick. Dark chocolate mousse is a rich, creamy dessert inspired
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  Speaker 1: by classic French MOUs or socla to be pronounced moose
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  Speaker 1: or chocola. It has an intense coca flavor and a soft,
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  Speaker 1: spoonable texture. There are no eggs and no gelatin, only
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  Speaker 1: dark chocolate and fresh cream. You prepare a chocolate ganache,
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  Speaker 1: let it cool, then whip it to make it light
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  Speaker 1: and airy. You serve it plain or garnish it with
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  Speaker 1: fresh fruit, chopped nuts, shredded coconut, or crumbled cookies. For
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  Speaker 1: four servings, you need seven ounces that is two hundred
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  Speaker 1: grams of dark chocolate with fifty percent coca two point
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  Speaker 1: one cups that is five hundred grams of fresh liquid
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  Speaker 1: cream or heavy cream. Preparation time is about fifteen minutes.
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  Speaker 1: Cooking time is about five minutes. Then you let the
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  Speaker 1: mixture rest in the refrigerator for about three hours. You
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  Speaker 1: start by finally chopping the dark chocolate and placing it
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  Speaker 1: in a heatproof bowl. You then pour one hundred grams
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  Speaker 1: of cream into a small pot. This is about three
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  Speaker 1: point five ounces or about zero point forty two cups
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  Speaker 1: of cream. You heat the cream over medium heat until
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  Speaker 1: it is just about to boil without letting it fully boil.
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  Speaker 1: You pour the hot cream over the chopped chocolate. You
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  Speaker 1: let it sit for a short moment, then you stir
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  Speaker 1: with a spatula until the chocolate completely melts. You continue
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  Speaker 1: stirring until you obtain a smooth, blossy ganache without any lumps.
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  Speaker 1: You now add the remaining cream. You take four hundred
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  Speaker 1: grams of very cold cream from the refrigerator. This is
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  Speaker 1: about fourteen point one ounces or about one and two
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  Speaker 1: thirds cups of cream. You pour this cold cream into
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  Speaker 1: the bowl with the ganash. You gently fold the cream
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  Speaker 1: into the ganache with a spatula until the mixture becomes
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  Speaker 1: completely uniform. You make sure there are no streaks of
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  Speaker 1: white cream or dark chocolate. You cover the surface of
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  Speaker 1: the mixture with plastic wrap, placing the rap in direct
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  Speaker 1: contact with the cream. You place the ball in the
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  Speaker 1: refrigerator and let it rest for about three hours, or
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  Speaker 1: until it is completely cold and slightly thickened. After the
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  Speaker 1: resting time, you take the bowl out of the refrigerator.
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  Speaker 1: You use electric beater set to medium speed. You whip
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  Speaker 1: the mixture for a few minutes until it becomes a fluffy,
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  Speaker 1: soft cream with a moose like texture. You check the
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  Speaker 1: consistency often, and you stop whipping as soon as it
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  Speaker 1: holds soft peaks. You avoid overwhipping because the cream may
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  Speaker 1: separate and become grainy. You transfer the moose into a
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  Speaker 1: piping bag fitted with a fluted tip. You pipe the
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  Speaker 1: moose into dessert cups or small glasses, creating decorative swirls.
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  Speaker 1: You serve the quick dark chocolate moose immediately, or you
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  Speaker 1: keep it covered in the refrigerator until serving time. You
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  Speaker 1: store any leftover moose covered in the refrigerator, and you
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  Speaker 1: use it within two days. You do not freeze this
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  Speaker 1: moose because freezing may alter its texture. If after resting
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  Speaker 1: in the refrigerator, the mixture is too firm and difficult
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  Speaker 1: to whip, you let it set at room temperature for
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  Speaker 1: a few minutes, then you whip it. If you want
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  Speaker 1: a more intense chocolate flavor and a firmer texture, you
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  Speaker 1: increase the amount of dark chocolate to two hundred and
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  Speaker 1: fifty grams for every five hundred grams of cream. This
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  Speaker 1: is about eight point eight ounces of dark chocolate for
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  Speaker 1: about seventeen point six ounces, or about two point zero
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  Speaker 1: eight cups of cream. Before serving. You finish the dessert
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  Speaker 1: as you prefer. You add fresh fruits such as berries,
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  Speaker 1: or you sprinkle chopped pistachios or hazel nuts, or you
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  Speaker 1: add shredded coconut or crumbled cookies on top. You obtain
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  Speaker 1: a quick, creamy and elegant dark chocolate mouse, ready to
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  Speaker 1: enjoy on its own or with your favorite toppings