Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chocolate mousse pots. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
FULL RECIPE BELOW Gemma's Easter Chocolate Mousse Pots with Strawberry Carrots (Adapted from a Cheryl Style recipe). Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn 't directly touch the water. This low carb chocolate mousse is so easy to make in the Instant Pot you will be making it every That is why I am calling this recipe a low carb chocolate mousse instead of a chocolate pot de creme.
Chocolate Mousse Pots is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chocolate Mousse Pots is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chocolate mousse pots using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Mousse Pots:
- Prepare 300 g Milk Chocolate
- Get 6 Eggs, just the whites
- Take 100 g Caster Sugar
- Get 200 ml Whipping Cream
- Take Decorations
- Get Oreos, crushed
- Take Mint leaves or any edible flowers
And honestly, I get it: Classic chocolate mousse is a little fussy and requires separating eggs. This potted plant is packing a sweet surprise! Creamy, chocolatey goodness hides underneath a layer of crushed Oreos and mint leaves. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses.
Instructions to make Chocolate Mousse Pots:
- Melt chocolate over a pot with boiling water. Ensure that the water does not touch the bowl. Once melted, remove from heat.
- Using an electric mixer, whisk the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, mixing until the sugar has dissolved.
- Once all the sugar has been added, increase the mixer speed to high. Continue whisking until the mixture is thick and glossy, like meringue.
- In a separate bowl, whip the cream until thick. Be careful not to overbeat or you will end up with butter.
- Add the melted chocolate to the meringue mixture, folding in gently.
- Now add the whipped cream to the mixture, once again folding in gently.
- Spoon the mixture evenly into cups and leave to set in a fridge for 2-3 hours or overnight if you feel like making the dessert ahead of time.
- Once set, decorate with crushed Oreo biscuits and edible flowers.
Browse to find inspiration and new gourmet ideas. But fruit and chocolate mousses are favorite desserts—for good reason. The techniques for making the egg yolk-enriched filling, then folding in stiffly-beaten cream take no more than a little care. If you love creamy, rich, dark chocolate, then Mousse Au Chocolat is for you. This puts them in contrast to the French Pots De Creme, which are creamy custards that are baked.
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