KitchenAid 5KSM1CBL, Руководство пользователя

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COFFEE LIQUEUR CHOCOLATE MOUSSE
Servings: approximately 6 (of 120 ml)
420 ml heavy cream, divided
33 g powdered sugar
2 egg yolks, beaten (at room temperature)
340 g (60 % cacao) chocolate chips
2 tbsp coffee liqueur
1 tsp vanilla
Additional sweetened whipped cream and chocolate shavings (optional)
Attach wire whip and bowl to KitchenAid Stand Mixer. Add 240 ml cream. Gradually
turn to high speed 10 and whip cream until soft peaks form, about 1 minute. Stop
and add powdered sugar. Turn to high speed again and whip until stiff peaks form.
Refrigerate sweetened whipped cream until needed.
Attach KitchenAid Precise Heat Mixing Bowl and wire whip to stand mixer. Set
heat to 105°C. When preheated, first add 180 ml cream and then add egg yolks.
Immediately turn to speed 1 (Stir) and heat for 5 minutes, scraping bowl as needed
to prevent eggs from coagulating on sides of bowl. Reduce heat to 38°C. Add
chocolate, coffee liqueur and vanilla. Turn to speed 1 (Stir) and blend until chocolate
is completely melted and smooth, and mixture cools to 38°C.
Turn off Precise Heat Mixing Bowl and remove bowl insert. Quickly fold in reserved
whipped cream by hand in two additions, folding just until blended. Some streaks of
unmixed whipped cream may be present.
Transfer mixture to serving bowl or individual serving dishes and refrigerate until
firm, about 2 hours. Garnish with additional whipped cream and chocolate shavings
if desired.