/ Recipe Chocolate mousse with cream and pistachios

Recipe Chocolate mousse with cream and pistachios

  • Yolk - 1 piece
  • Milk - 2 glasses
  • Sugar - 1/4 Glass
  • Salt - 1/4 Art. Spoons
  • Gelatin - 10 grams
  • Black bitter chocolate - 200 Grams
  • Black sweet chocolate - 50 Grams
  • Vanilla extract - 1 st. a spoon
  • Fatty cream - 2 cups
  • Pistachios - 50 grams
  • Cream - 50 grams (whipped)

1. Beat whisk egg yolks, milk, sugar and salt until smooth. Evenly sprinkle with gelatin mixture and let stand for 1 minute, so that gelatin softens. 2. Add the chocolate. Cook over a small fire, stirring frequently, for about 15 minutes, until the mixture thickens, and will not cover the spoon. The mixture should be 75-80 degrees, but not boiling, otherwise it will curdle. Add the vanilla extract to the chocolate mixture, whisk thoroughly. Remove the pan from the heat, cover and put in the refrigerator, for about an hour and a half, stir occasionally. 3. In a small saucepan mix a fat cream at medium speed. Mix the whipped cream and chocolate mixture with a rubber spatula. 4. Pour mousse into 12 molds for souffle. Cover and put in refrigerator for 4 hours or until mixture finally solidifies. 5. Decorate with pistachios and ready-made whipped cream.

Servings: 12

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