911 Chocolate mousse
For every 4 - ounce servings you will need 1 cup of cold whipping cream and about 2 tablespoons - more or less to taste of the cooled ganache. The more you add, the former it will get, the less you add the fluffier it will be like milk chocolate whipped cream.
Whip the cream slowly at first until soft peaks form then gradually drizzle in the ganache until it is not streaky and use it immediately to ice a cake, pour into chocolate cups or cake dessert cups and top with berries.
This is emergency mousse without gelatin or eggs good for some vegetarians. It will get harder when it is chilled, so it is best to put it on or in the dessert cup of choice before refrigerating it.
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