Der Beitrag Mousse au Chocolat erschien zuerst auf kitchensplace.
]]>
Mousse au chocolat is, in my opinion, one of the icing on the cake among desserts. I’m always really happy when I’m invited somewhere and the hosts come around the corner for dessert with a light, light and, above all, chocolate mousse au chocolat. It has really happened to me one or the other time that the mousse was not a mousse, but was much more like a chocolate pudding. So that this doesn’t happen to you, I have prepared my recipe recommendation for airy mousse au chocolat for you.
If you are also looking for other delicious desserts, please have a look at mine Recipe collection around.
Nutritional information per serving:
Calories: 305 – Protein: 6g – Fat: 27g – Carbs: 10g
Mousse au Chocolat
Ingredients
- 150g dark chocolate (min. 75% cocoa)
- 3 (organic) eggs
- 250ml whipped cream
- 20g sugar
- 10g chocolate drops
- optional mint and raspberries for decoration
Directions
- Step 1 Melt the chocolate carefully over a water bath
- Step 2 Meanwhile, separate the eggs and beat the egg whites until stiff and store in the refrigerator. Then whip the cream also and cool
- Step 3 Then whip the egg yolk together with the sugar until foamy and stir in the melted chocolate. Caution: The chocolate should not be too hot, otherwise the egg will set
- Step 4 Next, first fold in the cream and then the beaten egg white. Finally, stir in the chocolate drops and divide the mousse into bowls or glasses as desired
- Step 5 the mousse should now be refrigerated for at least one hour. The longer, the better. Before serving, you can decorate it as desired.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Mousse au Chocolat erschien zuerst auf kitchensplace.
]]>Der Beitrag Chocolate soufflé with a liquid core erschien zuerst auf kitchensplace.
]]>Who doesn’t melt away when there is an airy little chocolate soufflé in front of you that rises with the first spoon and a warm, liquid chocolate core flows out? This recipe will make your mouth water while reading it and I guarantee that every guest who eats this chocolate soufflé will only go home with a satisfied smile. This dessert is also known as Lava Cake – a great name for the warm, liquid core that flows out of the chocolate cake when you open it for the first time.
Timing the liquid core perfectly
If you want to make a chocolate souffle, you will not find your master by mixing the ingredients together. The real difficulty with the perfect preparation of a chocolate souffle with a liquid core is your own time management, because in the end every single minute counts.
You only need a few ingredients for the dough. First and foremost, of course, chocolate, butter, sugar, 1 egg, flour and a little baking soda. The chocolate is melted together with the butter in a water bath and stirred into a smooth mass. The remaining ingredients are mixed together to form a dough, under which the chocolate mass is then carefully mixed in.
I recommend always baking the chocolate soufflé in matching molds, which have to be rubbed really well with butter beforehand. The purpose of this is that the cakes can be removed again at the end without breaking (and this is a bit of a challenge due to the liquid core). For all interested, you will find the molds that I recommend below (Advertising – Affiliate Link)
A little digression: I once tried to bake these souffles in a silicone mold and in the end it failed miserably because they melted completely, couldn’t be removed from the mold and the chocolate tasting was perfect. Well – back to the better variant.
After the right molds have been rubbed well with butter and (important!) The oven has been preheated to 210 degrees, the dough is evenly filled into the molds so that they are about 1/2 full. These are then pushed into the oven and baked to the minute, depending on the cooking point. This is where you really should set a timer so as not to miss your perfect point.
Baking times for the core of the chocolate souffle
Because tastes are known to be different, here is a small recommendation for baking times, which varies depending on the cooking level:
- 8 minutes – super fluid core
- 10 minutes – small liquid core in the middle
- 12 minutes – hardly to not at all runny, but rather mushy cake
As you can see in the picture, the liquid core really melts away. I recommend carefully removing the finished chocolate souffle from the mold after baking and placing it on a dessert plate. The best way to do this is to carefully loosen the edges with a knife. The chocolate souffle can then be decorated as desired. I sprinkled it with powdered sugar and garnished with fresh raspberries and pomegranate seeds. This creates a perfect taste combination in the mouth of warm and sweet chocolate with the fresh acidity of raspberries and a crunchy chewing experience thanks to the pomegranate seeds. Alternatively, the souffle can of course also be spooned out of the mold, but be careful here as the mold gets extremely hot.
If you are still looking for incomparable desserts, then take a look at my recipe category “ Sweets & desserts ” around.
Nutritional information per chocolate souffle
Calories: 348 – Protein: 9g – Fat: 22g – Carbs: 29g
Chocolate Soufflé with a liquid core
Ingredients
- 330g butter
- 50g chocolate
- 30g flour
- 30g sugar
- 1 egg
- 1x vanilla sugar
- 1 pinch baking soda
Directions
- Step 1 Melt the chocolate with the butter over a hot water bath until everything is completely dissolved. Mix everything to a clear chocolate mass and let cool briefly.
- Step 2 Mix the egg with sugar, flour and baking soda. Then carefully fold in the chocolate mixture
- Step 3 butter two soufflé molds well and divide the batter between the molds
- Step 4 bake the soufflés in the oven at 210 degrees convection as follows: 8 minutes: super runny center, 10 minutes: slightly runny center, 12 minutes: mushy center.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chocolate soufflé with a liquid core erschien zuerst auf kitchensplace.
]]>