Chocolate mousse with puff "hearts" test - Detailed recipes with photos.

Chocolate mousse with “hearts” from puff pastry – a detailed recipe cooking. Time: 50min plus solidification time Difficulty: medium Servings: 4 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

85 gr. semisweet chocolate, chopped
6 tbsp. l (90 gr.) Butter, cut into pieces
2 large eggs, separate the whites and yolks, plus 1 beaten egg for lubrication
6 tbsp. l plus 1 tsp Sahara
2 tbsp. l brandy or brandy
1 tsp vanilla extract
A pinch of salt
1 sheet (500 gr.) Frozen yeast-free puff pastry, defrost
Whipped cream for topping

Recipes with similar ingredients: semi-sweet chocolate, eggs pasteurized, vanilla extract, puff pastry, brandy, cognac

Recipe preparation:

In a heat resistant bowl, mix the chocolate with butter, place over a pot of barely boiling water. Stir about 6 minutes, until the mixture melts. Remove from heat and whisk whisk until a homogeneous shiny mass.
Half fill the large tank with ice water. In a separate heat-resistant bowl, mix 2 egg yolks, 6 tbsp. l Sahara, cognac, vanilla and 2 tbsp. l hot water. Beat with a mixer for about 7 min until thickened and pale yellow. Place a bowl over pot of boiling water and continue to beat until mixture will become warm and triple in size – another about 8 minutes. Gently immerse the bowl in ice water and beat the mass for about 2 minutes, so that it cools and thickens. Drive in the mixture gradually melted chocolate.
Wash and dry the mixer whisk. In a separate large capacity beat for about 2 minutes. 2 egg whites with the remaining 1 tsp. sugar and salt until stable peaks form. One quarter protein mix in the chocolate mass, then gently add the rest, mix everything. Arrange in 4 ramekin (ceramic bowls) 225 gr. Cover and refrigerate at least 4 hours or at night.
Make hearts. Preheat the oven to 220 ° C. Cover the pan with parchment paper. Using the mold to 3.8 cm biscuits or a small knife, cut from a dough sheet 4 hearts (or a mug). Lubricate with a beaten egg, shift to prepared pan and place in the freezer for about 5 minutes. for hardening. Bake until splendid and golden, 10-12 min Allow to cool completely. Squeeze for each serving of mousse whipped cream and put the “heart” of the dough.