Chocolate Mouse
Print recipe
| Serves | 4 |
| Cook time | 30 minutes |
| Meal type | Dessert |
| Misc | Serve Cold |
Ingredients
- 250g Chocolate 85% pure
- 4 tablespoons Agavesirup
- 4 tablespoons Ahornsirup (also know as Maple Sirup)
- 400ml Fresh cream
- 1 heaped teaspoon Cinnamon
- 0.5l Water (for the double-boiler)
Directions
| Step 1 | |
|
Cook water in a cooking pan and place a ceramic or glass bowl on top of it. Heat the chocolate the Double-Boiler method. |  |
| Step 2 | |
|
Blend the cream until smooth |  |
| Step 3 | |
|
When the chocolate is almost molten you can add the sirup and stir it well. Add optionally a teaspoon Cinnamon. |  |
| Step 4 | |
|
When the chocolate and sirup mixture is a homogene mass then you can append it to the cream and start to mix |  |
| Step 5 | |
|
Mix for approximate 5 minutes to let enough air bubbels smooth the mouse. |  |
| Step 6 | |
| Put them for minimal 3 hours in the refrigerator to become more solid. And don't forget them to eat :_) | |