![]() ![]() Piping the mousse into your dessert cups makes a cleaner presentation.dessert cups – this dessert is very sweet and a small amount is enough. Once the mousse has stiff peaks, spoon or pipe into small 5 oz. This will take several minutes, so don’t rush this part. Start mixing on high-speed until stiff peaks form in the mix. Place the mousse mix bowl into the ice bowl. It can also be layered with tart fruit like strawberries to cut some of the sweetness. If using full amount of sugar, keep serving portions small.Sugar can be cut in half if you prefer a less sweet dessert or are serving in large bowls/cups.Now, in a slightly smaller bowl than the ice cube bowl, add sugar, cocoa powder, heavy cream, and vanilla. This will help keep the mousse mix bowl cold and the mousse will thicken quicker. Set this aside.īefore mixing the mousse mixture, get a large bowl and fill it part way with ice cubes. Then, add boiling water and stir until the gelatin is completely dissolved. So are you ready to learn how to make this light and creamy chocolate dessert? Chocolate Mousse Recipeįirst, sprinkle gelatin over cold water and let stand for 2 minutes. I mean, it was served in my uncle and aunt’s fancy French restaurant, so there had to be some special equipment involved or some long process…right? So all these years, I’ve been depriving myself of one of my favorite desserts because I thought it was too much fuss to make – I like things simple :-). Boy, was I so very wrong! In fact, making chocolate mousse is so easy that my 10 year old daughter can make it all on her own. If we were lucky, my uncle would let us eat some of the desserts, like chocolate mousse!įor years, I thought making chocolate mousse was difficult. The best part was being able to eat some of the great food. But that wasn’t the best part of hanging out at the restaurant. I have fond memories of hanging out in the restaurant office with my two cousins, banging on the restaurant piano, and serving ourselves soda from behind the bar. During the day, my grandfather would help clean the restaurant and I would often tag along. That being said you can use any unflavored gelatin you have on hand.When I was younger, my uncle and aunt owned a French restaurant, Le Bon, in Hawaii. It has all the same benefits as the collagen hydrolysate in the green can be used to make everything from gummy bears to marshmallows. Builds connective tissue in hair, skin, and nails.The collagen hydrolysate (green can) does not gel and is a great protein addition to drinks and shakes. I have two basic kinds of Great Lakes products: collagen hydrolysate and unflavored gelatin. Now there are more brands but I stick with this one. At one point they were the only company I knew that did that and they were very big in the Paleo community. I have long been a fan of Great Lakes gelatin products because they are made from grass fed cows. Gelatin is so versatile and makes great low carb treats! Each of these desserts has only 2.0g net carbs! What Kind Of Gelatin To Use ![]() ![]() Last week I made hurricane shotsand this week I am making these low carb tiramisu flavored gelatin desserts. I’ve heard in the past that it was good for gut health and other such things so I have 2 big containers of it and decided to put them to use. Recently I read an article about the benefits of gelatin. For more information please visit our policies page. ![]()
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