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chocolate-mouse.html
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<!DOCTYPE html>
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<h1>Chocolate Mousse for Beginners</h1><br>
<p>This chocolate mousse for beginners is the all-time easiest method, perfect for<br>beginners, but even experts may want to pay attention, because this technique<br>produces the most delicious, most perfectly-textured mousse I've ever had.</p>
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<img src="/asests/Chocolate Mousse for Beginners.jpg" alt="" >
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<div class="time-servings">
<div class="time-box">
<strong>Prep Time:</strong> <br><br> 20 mins
</div>
<div class="time-box">
<strong>Cook Time:</strong> <br><br> 5 mins
</div>
<div class="time-box">
<strong>Chill Time:</strong> <br><br> 1 hr
</div>
<div class="time-box">
<strong>Total Time:</strong> <br><br> 1 hrs 25 mins
</div>
<div class="servings-box">
<strong>Servings:</strong> <br><br> 4
</div>
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<div class="content">
<h2>Ingredients</h2><br>
<ul>
<li>3 1/2 ounces dark chocolate (62% cacao is ideal)</li><br>
<li>1 tablespoon unsalted butter</li><br>
<li>2 large egg yolks</li><br>
<li>1 tablespoon white sugar</li><br>
<li>1/4 cup water</li><br>
<li>1 tiny pinch salt</li><br>
<li>1/2 cup chilled heavy whipping cream</li><br>
</ul>
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<div class="content">
<h2>Directions</h2><br>
<p><strong>Step 1</strong></p>
<p>Break up or chop chocolate into small pieces and set aside with butter.</p><br>
<p><strong>Step 2</strong></p>
<p>Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking,<br>directly over medium-low heat until the mixture is thick, foamy, and hot to the<br>touch (145 to 150 degrees F (63 to 65 degrees C)). </p><br>
<p><strong>Step 3</strong></p>
<p>Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until<br>all chocolate is melted. Let rest for a few minutes on the counter, whisking<br>occasionally to further cool the mixture to just above or at room temperature.<br>The chocolate mixture shouldn’t go into the whipped cream while still warm,<br>but if cooled too long, the mixture may get too firm to fold in.</p><br>
<p><strong>Step 4</strong></p>
<p>Whisk cold cream until medium stiff peaks form. If cream is whisked further, it<br>will separate and the final texture will be grainy.</p><br>
<p><strong>Step 5</strong></p>
<p>Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a<br>spatula until almost incorporated. Gently fold in remaining chocolate, trying to<br>keep as much air in the mixture as possible.</p><br>
<p><strong>Step 6</strong></p>
<p>Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour.</p>
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