INGREDIENTS :
For the mousse
6
oz. bittersweet or semisweet chocolate, finely chopped
1/2
cups heavy cream
2/3
cup Hazelnut Butter (recipe on the facing page) at room temperature
2 tsp. pure vanilla extract
For the garnish
1/2 cup heavy cream
1/2 tsp. pure vanilla extract
2
Tbs. finely ground toasted hazelnuts (grind the toasted nuts in a food processor)
METHOD:
The
hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture. You
can also use the mousse as a pie filling in your favorite graham cracker crust
or tart crust; serve well chilled. This mousse is best when served within 6
hours of the time it’s made
Make the mousse
1.
In a 2-quart metal bowl set over a saucepan of
simmering water, meltthe chocolate, stirring with a rubber spatula untilthe
chocolate is completely smooth. In a separate small saucepan, heat1/2cup ofthe
cream over medium heatto just below the boiling point. Remove the bowl of
chocolate from the pan of water and wipe the bottom and sides dry. Pourthe hot
cream into the melted chocolate and stirtogether with the spatula until well
blended. Add the hazelnut butter and stir until well combined. Stir in the
vanilla
2.
3. In a chilled mixing bowl, using chilled beaters, beatthe remaining 1 cup cream until it holds soft peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture in four batches, blending thoroughly after each addition. Pourthe mousse into a 11/2-quart soufflé dish or serving bowl, or into individual serving bowls or glasses. Cover with plastic wrap and refrigerate until set, atleast 2 hours
4.
Make the garnish.
In
a chilled bowl with chilled beaters, beatthe1/2cup cream until frothy. Add
the1/2tsp. vanilla and continue beating untilthe cream holds soft peaks. Pipe
or spoon the whipped cream on top ofthe mousse. Sprinkle the ground
hazelnuts overthe whipped cream and serve
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