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Frozen Chocolate Mousseline

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :

Frozen Chocolate Mousseline for 6 guests :

  1. 250 g of dark chocolate (55% minimum)
  2. 150 g of butter
  3. 20 cl of whipping cream
  4. 7 eggs
  5. 200 g of caster sugar
Frozen Chocolate Mousseline
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Heat a large saucepan and fill it with water halfway. Take a large bowl that can fit into your bain-marie and melt the chocolate, the butter and 50grs of sugar in it, mixing from time to time.
In another bowl beat the 7 egg yolks together with 100grs of sugar until the mixture becomes a light yellow colour, then add this mixture to the chocolate and put in a bain-marie again for 4 to 5 min, continue to stir.
Remove the large bowl from the bain-marie and leave it to cool by placing it in another container filled halfway with cold water and ice.
When the mmixture has cooled down, beat the whipping cream (at a very low temperature) with 50 gr of sugar and add it to the mixture.
Now it is time to beat the egg whites, but not the usual way. Try not to beat them too stiff and then fold them into your original chocolate mixture.
Fill several porcelain bowls or several containers with this mousseline and place in the freezer for one night. Next day you and your guests will be rolling yourselves on the floor with the taste of this fabulous dessert...
credits photo : © fahrwas

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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