Light Dark Chocolate Mousse

Warm the soy milk slightly and stir in the cocoa. In a double boiler gently heat the chocolate until completely melted then remove from heat.

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Ramekins or other serving cups small coffee cups would make a nice presentation and refrigerate until set at least 3 hours.

Light dark chocolate mousse. This can be done by breaking up a bar of chocolate placing the chunks into a heatproof bowl over a saucepan of gently simmering water. In a blender or food processor puree the tofu until it is smooth. Using a zester grate dark chocolate over the top of each mousse before serving.

Put the chopped chocolate cocoa powder 14 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Start by melting your dark chocolate. The chocolate mousse adds a creamy and light contrast to the dark chocolate layers.

Stir frequently until melted and smooth. Jamie Chung The key to a rich light-textured chocolate mousse lies. By Mary-Frances Hec kFebruary 12 2013.

Allow it to sit there until it melts fully which usually takes around 5-7 minutes. You need 6 ingredients. Cocoa Powder natural or dutch-process.

Add it to the melted chocolate and stir to mix. Ingredients 6 oz bittersweet chocolate chopped few shavings for garnish 1 tsp ground cinnamon 1 34 c cold heavy cream 3 Safest Choice pasteurized egg white s 2 Tbsp granulated sugar. And with chef Mindy Segals recipe you can strike that perfect balance anytime whether its a special.

Evenly distribute the mousse into six 8-oz. At once light and creamy dark and rich chocolate mousse is a classic for a reason. Melted Chocolate use two.

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