Two French chocolate dessert – ready in a flash
Note that even if not easy to use, the French chocolate cakes require the best ingredients possible,especially chocolate, was cooking a chocolate of good quality. Moreover, these desserts make good time, so you have enough time to cool before serving is.
Chocolate cake
Tarte à la ganache
1 9-inch baked pie crust or 10 ounces of good quality, sweet, dark chocolate 1 1 / 4 cup heavy cream
Break the chocolate into small pieces and cut them into a stable, heat-resistant bowl.
Cream insmall saucepan and warm over medium heat. Remove from heat when it comes to a boil.
Pour the hot cream to chocolate and cover the bowl with a plate. Let stand for five minutes.
With a wooden spoon, mix the cream with chocolate and mix thoroughly. Pour into pie shell.
Refrigerate the cake at least one hour before meals. You can decorate just before serving with colorful candies, chocolate curls and / or whipped creamCream ..
Makes 8 servings
Chocolate Mousse
Mousse au chocolat
8 ounces good-quality dark cooking chocolate, 6 eggs, at room temperature whipped cream (optional)
Melt the chocolate in a water bath.
Separate eggs into two large bowls.
Whip the egg whites very stiff.
Mix thoroughly beat the melted chocolate, egg yolks until smooth mixture.
Moving aThird of the egg mixture to chocolate and mix until well combined.
Gently times in the rest of the protein.
Spoon the mousse into individual parfait glasses, cold and served with whipped cream and shaved chocolate, if desired.
4-6 servings
Related posts: