Chocolademousse with chili (will be translated upon request), grappa whipped cream and chili syrup cooked pear pieces

This may be a good bet for a super easy dessert, where there is still something exciting to come by in taste.

The bulbs will sagten made one or a few days before they are needed – and mousse can also if you like the heavy and dense. If it should be light and fluffy, it must be made earlier than a few hours prior to use. I think it is absolutely fantastic on both Maad.

The mousse is just a classic dark chokolademousse with chili. I like my chocolate mousse quite dark and without cream – så jeg foretrækker denne opskrift og bruger gerne 80% chokolade i den. Therefore, it is not very sweet – just chocolate delicious.

Giver 4 – 6 portioner.

Ingredients:

1 dl rå rørsukker

1 dl water

1 fast pære

chili to taste

 

4 øko æg (maybe instead use. 4 pasteuriserede blommer og 4 pasteuriserede hvider)

140 gr mørk chokolade

chili to taste

 

1 dl piskefløde

1 spsk grappa (or else – i.e.. orange liqueur of some sort is a classic for chocolate)

1 tsk flormelis

How to:

Peel the pear, del den i 4 både og fjern kernehuset. Cut into slices on the short edge.

Clean the chilli and cut it into small cubes.

Of d, sugar, pear and chilli in a small saucepan and bring to the boil. Simmer over low heat, uncovered, for about. 10 minutes.

Put everything in a bowl, let it cool slightly and place it in the fridge – like the day after.

Melt the chocolate in a water bath at low heat in the dish as mousse must be assembled in.

Share while the eggs – whites in a large bowl and the egg yolks just kept short time in a small.

Finely chop the chilli as finely as you can and pour up to the egg yolks.

When the chocolate has melted, set the bowl on the chef's table to chokolade has approximately room temperature. I gently touches around it a few times along the way with a spatula and make sure to scrape any. chocolate down from sides of bowl.

Now whip the egg whites until stiff.

Stir egg yolks and chilli good in chocolate (it solidifies very quickly, so I use elmixeren the lowest gear), tilsæt hurtigt ca 1/3 af æggehviderne og fortsæt med at røre dem godt ud (still with slow mixing).

Væk med mixeren og vend de sidste æggehvider forsigtigt i massen – it is easiest with a spatula, I think. Although it must be carefully, must continue to be exactly no more stripes in – no longer, then slips the air bubbles out and those we will retain.

Hæld straks i 4 – 6 fine glas eller hvad du måtte ønske at servere i – and put them in the fridge.

Just before serving whip the cream with the spirits and icing sugar (icing sugar makes the cream can 'keep’ spirits and still whipped).

Add a layer of whipped cream on top of the mousse and top with chili pear and a little bit of syrup.

Tips:

Operating syrup you can use over the next few days in the kitchen – to example. quickly boil a small glass of fresh jam with what you just fruit – or you can try other good things for the.

Eventually made with a Aji Pineapple (could easily take a more) i pæren og 2 Aribibi Gusano i moussen.

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4 thoughts on “Chocolademousse with chili (will be translated upon request), grappa whipped cream and chili syrup cooked pear pieces

  1. Hej Vivi.

    Så blev moussen prøvet. Meget lækkert!! Den blev lidt for sød, men jeg havde kun lige noget mørk smeltechokolade. Næste gang bliver det med 70% kakao og så bliver den perfekt!

    Lavede ca 2/3 portion og brugte godt en halv citron-chili i chokolade-massen og det var fint. Havde lige en kant. mums. Resten blev puttet i pære-snasket. Ingen kant der. Af alkohol blev det noget cognac.

    Alt i alt super lækkert. Den skal prøves igen!

    Mvh
    JJ

  2. Må bare sige at jeg er VILD med din hjemmeside , fantastiske opskrifter og super fede billeder , og dejligt med dine små tips , jeg bliver helt vildt inspireret , tusind tak :0)
    Kh Maj

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