Рецепт Jacques Cagna's Chocolate Mousse Loaf
| Порций: 8 |
Ингредиенты
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Инструкции
- Butter sides & bottom of 1 quart glass loaf pan. Line bottom with parchment paper and butter paper.
- In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
- Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or possibly till egg whites are whipped & hold their shape.
- Gently transfer to mixing bowl. Don't wash work bowl.
- Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute till chocolate is finely minced. With the machine running, pour the warm butter through the feed tube and process for 1 minute, till the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
- Add in the egg yolks and process 10 seconds. Spoon egg whites onto the mix in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mix. Turn machine on & off 3 more times till the ingredients are mixed. Some streaks of white may be visible; don't overprocess.
- Transfer to the prepared pan. Cover with plastic wrap and chill for 3 hrs, or possibly till well chilled.
- Carefully separate the mousse from the pan using a thin knife or possibly flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
- Makes 8-10 servings.
- Note: the mousse can be prepared up to 1 month in advance, covered airtight and frzn. Let thaw, covered, for 24 hrs in refrigerator.