Chocolate Mousse with Apples recipes for your desserts
Chocolate Mousse with Apples 4 large apples and tightly
50 gr. sugar
2 sticks cinnamon
MATERIALS FOR CHOCOLATE
200 gr. couverture equatorial 55% cocoa, Valrhona, sliced into small pieces
150 gr. cream 35% fat
100 gr. butter
25 gr. caramel apple tea
5 egg whites
50 gr. granulated sugar "instructions
EXECUTION FOR APPLES
Peel apples and cut each into 8 pieces. Place them in a saucepan with sugar and cinnamon and cover with water (not much). Put them to boil until apples are tender (not too). Allow to cool, fill 8 large glasses of wine halfway and put them in the fridge.
EXECUTION FOR CHOCOLATE
Place the tea into the cream for 24 hours. Place the cream with the butter and heat until boil, pour over the sliced from the couverture souronontas of tea. Anakatefoume very well to be good homogenization. Xtypame the egg whites with sugar at low speed in mixer until the meringue tight. Pichnoume the meringue to the chocolate mixture, mix well and fill the glasses on top of the applesauce. Allow to cool and garnish with dried apple slices.
Dried apples: Peel apples outer well and cut into very thin slices, preferably zamponomichani. Place them on greaseproof paper, sprinkle lightly with granulated sugar and place them in the oven in the 80th C for 3 hours. Meanwhile, the flip and sprinkle with sugar and on the other side.
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