Home-made Chocolate Mousse can be easy.
Recipe by Ray;
2 Servings Chocolate Mousse
1. Twister Pro Mug
2. Viviani 72% Dark Chocolate Block 8 Small Blocks (about 35g)
3. Bio-Lecithin 4 Teaspoons
4. Organic Raw Cane Sugar 3 Teaspoons
5. Hot water 100 ml
6. French Sea Salt 1 pinch
- Chop the chocolate into smaller pieces
- Add together the chocolate, sugar, water & salt into a microwave safe container
- Microwave (at highest setting) the mixture for 2 rounds of 30 seconds or until the chocolate melted (stir the mixture on every round)
- Set aside the mixture to cool down completely
- Pour the chocolate mixture and Lecithin into the Twister Pro Mug and set aside for 15 minutes to allow Lecithin to absorb the mixture
- Blend the mixture until it doubles in size and thickens, keep blending until smooth (use teaspoon to help emulsification of the chocolate mousse mixture)
- Serve on Martini glass and strawberries
Refer to the link below:
Enjoy!!
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