Receptai/Šokolado musas

Šokolado musas (pranc. k. šokolado putos) yra saldus patiekalas, paprastai pateikiamas kaip desertas.

Turinys

Ištirpinti šokoladą double boiler.
Atsargiai atskirti kiaušinių baltymus nuo trynių.
Išplakti (angl.Whisk) atskirai baltymus ir sviestą labai stipriai. Sudėti į šaldytuvą.
Combine the egg yolks and hot water in a mixing bowl (max. tap water temperature is enough, approx. 50°-60°C or 120°-140°F). Naudojant mikserį, iš lėto plakti ir dėti cukrų, tuomet pagreitinus plakti kol sukietės ir spalva bus šviesiai geltona.
Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!
With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.
The finished mousse should be light brown and very fluffy. While it is still liquid divide it into individual serving containers. Allow to chill in the refrigerator for 4-6 hours before serving. The mousse will be quite firm when ready.

Tai "gryniausia" ir pati lengviausia recepto versija.
Naudokite tik geriausią šokolado rūšį. Rekomenduojama Lindt & Spruengli ar jų padalinio JAV Ghirardelli.
For the more advanced cook: use a fourth yolk (however really only the yolk!), it ensures that the mousse becomes firm. However, the mixture must be worked faster beginning with the addition of the chocolate to the yolk/sugar mixture.
Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Triple sec, etc for all or part of the 30 ml. However the mousse is then not suitable for children or pregnant women.
Coffee can also be satisfyingly substituted for the liquid.
We also have an Atkins-friendly recipe

Patariama suvartoti per 24 valandas.
Nelaikykite ilgiau, netgi šaldytuve.
Šiame recepte naudojami žali kiaušiniai. Susipažinkite Kiaušinis su galimomis rizikomis sveikatai .