CHOCOLATE MOUSSE

1.    INTRODUCTION

A mousse is a prepared food that incorporates air bubbles, giving it a light and airy texture. Mousses can range from light and fluffy to creamy in thick. The consistency is dependent on which preparation technique is used.

2.    MATERIALS AND METHODS

Materials:

·      2 cups semisweet chocolate chips

·      2 egg, room temp.

·      2 tsp. vanilla extract

·      2 cups heavy cream

Equipment:

·      Blender

·      Sauce pan

·      Dessert dish

Preparation:

1.     Place chocolate chips, egg and flavoring in blender and chop.

2.     Heat cream until very hot and small bubbles appear at edge. Do not boil.

3.     With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.

4.     Pour into dessert dishes, cover with plastic wrap, and chill until firm.

3.    RESULTS AND DISCUSSION

The recipe went very well. The cream was brought to temperature until the correct point and melted chocolate until the mixture was smooth. Become of time constraint in class, the mousse did not have enough time to chill and completely solidify. Although this was the case, it was still very good.

4.    CITATION

In-class recipe