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Tommy Teleshopping Compact Cook Elite Manual

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89
Chocolate mousse
− 6 fresh eggs
− 1 pinch salt
− 50g powdered sugar
− 205g dark chocolate (1 baking chocolate
bar)
− 60g whole milk or skimmed milk
RECIPE PREPARATION:
INGREDIENTS:
My Compact Cook recipes
THE CHEF's TIP
15 min.
For
6 ramekins
18 19
MANUAL
Rest
8h.
Bakery and desserts / Desserts
Preparation time
· Mixing blade
· Whisk
Of course you can replace
dark chocolate with milk
or white chocolate or even
praline. If you are a
gourmet, give yourself a
treat and add some more
exquisite chocolate chips
to the mousse, or citrus
zests, caramel, hazelnuts,
whatever takes you fancy.
You can replace the milk with full-fat
crème fraîche for an even creamier
mousse.
Serve with dry biscuits and dip them in
the mousse.
You can keep any remaining egg whites
or yolks for 2 days
(approximately) in the refrigerator in a
clean airtight container to make sauces
such as a hollandaise sauce, a
mayonnaise, a béarnaise sauce, or even
a pastry cream (refer to the recipes in
this book).
.- Place the whisk inside the Compact Cook
bowl.
- Put 6 egg whites and a pinch of salt into the
bowl.
- Keep the egg yolks in another bowl.
- Start program 19 (FLOATING ISLAND
DESSERT)
- Use the spatula to put the whipped egg whites
in a dish covered with paper towels and keep it
aside.
- Wash the Compact Cook bowl. The egg
whites may have stuck slightly to the bottom of
the bowl. Nothing unusual, it does not
affect the mixture. Wash the bowl with hot
water and soap, and use an abrasive sponge
to clean the bottom of the bowl if necessary.
- Place the mixing blade inside the clean
Compact Cook bowl.
- Add the dark chocolate squares and the milk.
- Start program 18 (MELTING)
- 2 minutes before the end of the program, if
some chocolate squares remain stuck to th e
bowl, scrape them with the spatula and close
the lid to restart the program.
.- Once the program is over, add the powdered
sugar and 3 egg yolks.
- Mix for 20 seconds at speed 4 in manual
mode.
- Pour the chocolate mixture into a large salad
bowl or any other large container.
- Gently blend the whipped egg whites into the
chocolate cream.with the spatula. To make sure
the mousse is smooth, don't hesitate to mash the
small balls of egg whites that may have formed.
- Pour the chocolate mousse into a salad bowl
or an air tight container. If you opt for small
individual bowls, cover them with plastic film.
- Keep in the refrigerator for 8h for the mousse to
get firmer.
… 89 …


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