Chocolate Mousse Shooter Glass ( 9 cups )
Comes with nice gift set see thru carrier.
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The Chocolate mousse was soak the gelatine leaves in a little cold water until soft. Adding milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
Adding pound caster sugar and mint leaves using a mortar and pestle until green-colored sugar. Breaking up the chocolate and put into a heatproof bowl with the coffee. Sit the bowl over a pan of barely simmering water (making sure they don't touch) until just melted. Stir, remove from the heat and cool. Whip the cream with about one-third of the mint sugar until soft peaks form. In a clean bowl, whip the egg whites until soft peaks form. Add the remaining mint sugar a little at a time until soft and glossy. When the chocolate has completely cooled, fold in the stiff egg whites until smooth. Then fold in the mint cream until smooth and no traces of white are left.
We spare no detail in preparing this classic dessert, getting it to perfect state ready to serve
A PROVEN CHOICE , A PROVEN RECIPE.