Last night we had friends over for dinner, so I tried to do an experiment: create a hybrid between a cheesecake and a chocolate mousse. As a result, I must say it was delicious ... and very chocolaty! A test of the swivel Golosastro, remember?
To make the base I used about 300 grams of biscuits Heartbeat Mill, but that's fine any other chocolate biscuit: I have, finely chopped, I have mixed with 50 grams of melted butter with the mixture I lined the bottom of a baking pan with bottom opening diameter 20 well greased (not floured). I then put in the fridge to rest for about 10 minutes.
Meanwhile I prepared the mousse with the Thermomix: I put in the mixing bowl 200 grams of dark chocolate and I chopped 20 seconds in 7 vel, so as to stay a few flakes, I added 50 grams of milk and I cooked 2 minutes at 70 ° to Speed \u200b\u200b3. With the blades at speed 4, then I quote from the cover 125 grams of softened butter and 4 egg yolks, taking 20 seconds to go. I left everything cool in a bowl, while I put the egg whites until stiff and then I joined them gently to the mixture once cold. I then poured it all over the compound of biscuits, leveled the surface and decorated by the circles with a fork, I finally put everything in the refrigerator for about 4 hours.
When I opened the mousse cake was very compact, so the appearance was that of a cheesecake, even if the consistency was just foamy (I added gelatin) but with a few slivers of chocolate that still feeling when you bite ... mmmmmm!
E 'was widely appreciated, even by suspicious gnome home.
Who has not
Thermomix I could easily follow any recipe of chocolate mousse.
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