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Instructions |
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break up and combine all chocolates in a microwave safe bowl. microwave on medium in 1min bursts until chocolate is melting. stir between each burst and repeat until smooth. set aside to cool but don't allow to set again. with very clean beater beat egg whites until very stiff. cover with foil and place into fridge. whip cream and set aside.
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beat the egg yolks until foamy, turn beaters on low and add the melted chocolate until stiff. add 1 tbsp of each cream and the egg whites soften up the mixture. remove beaters and carefully fold in the beaten egg whites and whipped cream until just combined evenly.
pour mixture into 10 small decorative dishes and place into fridge for 2 hours or over night.
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place the chopped chocolate and the cream in the microwave and melt on medium heat in 1min bursts, stirring in between each interval. once all the small bits have disolved add the vanilla essence and mix with a rubber spatchula until you get a smooth, glossy ganache.
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spread the ganache evenly on each of the little mousse dishes and place into the fridge for at least another 20min before serving. decorate each dish with two fudge bars and a raspberry, et voila.
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Originally Submitted
1/24/2013
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