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Chocolate Mousse and Shortbread Recipe

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CHOCOLATE MOUSSE AND SHORT BREAD RECIPE

This delicious recipe was used in one of our Junior Chefs Academy Advanced Class

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_single_image image=”7681″ img_size=”600×300″][/vc_column][vc_column width=”1/3″][vc_column_text]CHOCOLATE MOUSSE

INGREDIENTS:

  • 2 egg yolks
  • 1 egg
  • 50 g sugar
  • 150 g chocolate
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]METHOD

350 ml cream Whisk the egg yolk, egg and sugar until pale and creamy.

Melt the chocolate at bain marie.

Mix the melted chocolate to the egg and sugar mixture.

Whip the cream.

Fold the whipped cream to the chocolate mixture.

Serve and refrigerate until needed.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]SHORT BREAD

INGREDIENTS

  • 2 oz of plain flour
  • 1 oz cornflour
  • 2 oz butter
  • 1 oz sugar

METHOD

Cream the butter and sugar until it is very soft.

Sieve the flour and cornflour together, and add it (little by little) to creamy mixture of the butter and sugar.

Roll out the short bread and prick well with a fork.

Leave it to chill in the fridge for 15 minutes, and bake it at 160 for 20 minutes.

Recipe by Dora Morales[/vc_column_text][/vc_column][/vc_row]

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