How can I do?Put icing bowl of your food processor freezer for 15 minutes. In the ice tank, you get the cream into whipped cream farm.
In a large heavy saucepan, cook the sugar over medium heat until they dry to form a golden brown caramel.
Off the heat, stop cooking the caramel by which to press the butter and 2 tablespoons of whipped cream, it projected.
Chop the chocolate bread knife and put it in a bowl. Pour the caramel mixture in three batches, stirring with a wooden spoon.
Let cool (45 ° C), stir in the remaining whipped cream, gently lifting the preparation using a flexible spatula.
Pour the mousse into a large or 4 small incisions. Cover with plastic wrap and store in the refrigerator 1-2 hours before serving.
- 85g Dark chocolate 55% cocoa
- 30 cl whipping cream
- 90 g powdered sugar
- 30g salted butter
Yield: 4 people
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