TM
* 600g 70% Cocoa solids plain Chocolate
* 250ml Double cream at room temperature
* 50ml Brandy or other Spirit or Liqueur
===Method===
* Break up the Chocolate and melt, either by using a bowl over a saucepan of water, or Vacuum pack and place in a Water bath at 55°C until melted or grind '''5 seconds / Speed 5''' in a Thermomix, then '''50°C / 3-4 minutes'''.
* Mix in the Cream and the Brandy.
* Pour into a 1 litre Whipping syphon, use 2 chargers and shake thoroughly to disperse the Nitrous oxide.
* Reserve until ready to serve.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chocolate_mousse_(WS)
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