EASTER CHOCOLATE MOUSSE SHELLS скачать в хорошем качестве

EASTER CHOCOLATE MOUSSE SHELLS

Whisking, beating and smashing my way through the pandemic . Every Sunday morning at 10am LIVE on FACEBOOK Now with my very own book!! copy link below if you'd like the easiest baking book EVER! https://www.bookdepository.com/Baking... EASTER CHOCOLATE MOUSSE SHELLS INGREDIENTS: 50ml milk ( I used low fat… although why bother, lol) 100g of dark chocolate (I used 55% Callebaut) 150ml of cream ( at least 38% fat content) METHOD Add hot milk to chocolate and let sit for a minute before stirring. Blend the chocolate until everything is combined and thoroughly mixed, leave to cool. While waiting, whip the cream to soft peaks not stiff Once the chocolate is cool add to the whipped cream and mix through. Boom!!! You’ve made your mousse, ready to use for a quick dessert. Fill a piping bag, no need for a nozzle unless you want to get fancy or practice your piping skills! Pipe some mouse into a chocolate shell. Nestle some raspberries, blueberries, blackberries or whatever chosen fruit. Top with another thin layer of mousse. Level using a palette knife. Decorate with fresh fruit, fun chocolates, freeze dried fruit, whatever takes your fancy Drizzle with a zig zag of melted chocolate and you have yourself a delicious Easter treat. TRISH’S TOP TIP Use a whipping / pouring cream with at least a 38% fat content as this will make a lovely soft whip. Double cream has a higher fat content of about 48% so it’s very easy to over whip. Make it healthier and use a dark chocolate shell fill with frozen yoghurt, top with fresh fruit, granola, baked nuts and a drizzle of honey . Make it vegan by substituting the milk for non dairy and cream for coconut cream. Same method applies to melt the chocolate . Take a can of coconut with at least 90% coconut fat and whip 150g for 15 - 20 minutes , stir the melted chocolate through the cream and fill your shell. Decorate with fruit and maple syrup . Get creative and go nuts!