Mousse dark Chocolate and Persimmons — a delicious dessert without baking

 





Based on the recipe for chocolate mousse Chantilly Herve Tisa. The recipe is very simple and quick to prepare. This mousse can be served as a standalone dessert, you can fill cakes or make him candy. And more this applies lean dessert dishes, the chocolate and water, nothing in it.

  






You will need:

200 gr. dark chocolate (at least 75% cocoa)

170 ml water

the persimmon pulp 1 (and 1 tablespoon whiskey, optional)

 

30g sugar, optional

200ml low-fat cream

a bowl of ice



 

1.In a water bath melted chocolate with water and stir until smooth. In a bowl pour some water and add ice. Put on ice to our Cup with the chocolate and begin whisking. Whisk until the moment when the chocolate starts to turn white and become creamy. Be patient, You will require from 3 to 7 minutes.It is important not to overdo it — the longer you whip, the denser becomes the consistency.

2.Spread the mousse portioned in one of a kind and remove an hour in the refrigerator

3.Whisk the cream with sugar, spread on top of the mousse for an hour in the cold

4.Before serving, prepare mashed persimmon and whisky, distributed in molds, decorate with the mint

Dessert is ready! Bon appetit

 

original: en.paperblog.com

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