Chocolate Mousse, Jamaican Rum and Jalapenos

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Smooth Chocolate Mousse with Jamaican Rum

 and Jalapenos 


4 gourmands


30 min preparation

2-4 hours to the fridge 


17 ounces of dark chocolate

6 eggs ( only use the white part of the eggs)

1 3/4 whipping cream

2 teaspoon of unflavored gelatin

1/2 cup sugar

4 large Jalapenos

1/2 cup rum or banana liquor




Melt chocolate in a pan then grab a large and deep bowl (no plastic) and whip the egg whites until foamy. Add the whipped cream, melted cooled chocolate, the sugar, the liquor, the vanilla extract and the juice of the Jalapenos (if you have a juicer I will recommend to you to juice the Jalapenos and pour the juice to the mix, if not,  get them macerated overnight 1 day before preparing the recipe in a small bowl with the liquor.

keep in the fridge for at least 2 hours. 

When ready, form quenelles with a large spoon that has been plunged a few seconds in hot water.


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About sexygourmetchef

Natacha is a business woman and talent born and raised in France. She started her early career in the hospitality industry and worked in the field for more than 15 years prior moving to the US. Natacha Mannhart has been traveling all around the world managing restaurant's team and cooking with the most prestigious French Chefs. She has successfully created her production company and she is actually working on her first 3D cooking show. The past 3 years she has also been successfully coaching and motivating peoples in the field of goals setting and personal life achievement. http://www.natachamannhart.yolasite.com http://www.p7prod.yolasite.com http://www.sexygourmetchef.yolasite.com http://www.selfhelpandempowerment.yolasite.com http://www.foodiefollies.blogspot.com France, UK, United States Restaurant Manager and celebrity Chef. Education 1992-2011 Activities and Societies: Cordon Bleu Culinary school France, Accounting and Management Post Graduate UK, MBA Degree University of Phoenix (on progress)

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