The ultimate makeover: Chocolate mousse
Need a gluten free dessert? The ultimate makeover: Chocolate mousse could be a spectacular recipe to try. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 139 calories. It is perfect for valentin day. A mixture of vanillan extract, golden caster sugar, raspberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes. If you like this recipe, take a look at these similar recipes: The ultimate makeover: Chocolate log, The ultimate makeover: chocolate brownies, and The ultimate makeover: Chocolate chip cookies.
Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water.
Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate.
Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Chocolate Mousse works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "