Mousse de ciocolata by Gordon Ramsay 

(Ultimate Cookery Course 2012)

Ingrediente:

• 50 grame de unt 

• 150 grame de ciocolata neagra(dar alta data o sa folosesc 110-120 grame ciocolata neagra cu procent de cacao 70%  undeva la 70 de grame iar restul ciocolata cu lapte)
• 2 galbenusuri
• 60 de grame de zahar
• 175 ml frisca
• 1 lingurita de esenta vanilie
• scortisoara,cardamon dupa gust,coaja de portocala

 Mod de preparare:

1. Se topeste untul si ciocolata pe bain marie.Vom adauga vanilia,coaja de portocala,scortisoara si cardamonul.
2. Galbenusurile se freaca cu un praf de sare , se adauga zaharul si se amesteca pe bain marie pana se dubleaza in volum si capata aspect de maioneza.Am uitat sa adaug cele 2 lingurite de apa specificate .
   
3. Batem frisca.
4. Cand galbenusurile  si amestecul de ciocolata se mai racesc ,le amestecam adaugand galbenusurile peste ciocolata.Inglobam si frisca prin miscari asemanatoare cifrei opt.
5. Se da la frigider.Va fi mai bun a doua zi.

CHOCOLATE MOUSSE
WITH CHILLI AND MANGO
SERVES 4
Chocolate and chilli is one of those combinations made in heaven, and the mango just takes it to another dimension. As ever, make sure you use a good-quality chocolate, and if you can get a sweet, perfumed Alphonso mango, in season from April to May, so much the better.
 
50g unsalted butter
2–3 mild red chillies, deseeded and chopped
150g dark chocolate (70 per cent cocoa solids)
2 large egg yolks
60g caster sugar
175ml double cream
1 small ripe mango
1. Melt the butter in a small pan with the chopped chilli over a low heat. Leave to infuse for 30 minutes, then strain and discard the chilli.
2. Break the chocolate into pieces in a large heatproof bowl. Add the infused butter and set the bowl over a pan of gently simmering water. Heat the chocolate for about 10 minutes, stirring frequently, until it melts, then remove and cool to room temperature.
3. Meanwhile, put the egg yolks, sugar and 2 tablespoons of cold water in a large bowl.Place the bowl over a pan of gently simmering water. Using a hand-held electric whisk,beat the eggs and sugar for 5–10 minutes, until you are left with a pale, thick foam tha tholds a trail when the beaters are lifted up. Remove the bowl from the heat and set aside.
4. Using a balloon whisk, softly whip the cream in a separate bowl. When the melted chocolate and egg yolk mixtures are at the same temperature as the whipped cream, gently fold the egg yolk mixture into the chocolate using a large metal spoon. Using a figure-of-eight motion, fold in the whipped cream quickly and gently.
5. Divide the mixture between 4 small glasses and chill for at least 2 hours. When you are ready to serve, cut the mango either side of the stone, then peel and slice the flesh into thin wedges. Place a couple of mango slices delicately on top of each mousse and serve.