Brazilian recipe
Light Chocolate Mousse (Mousse de chocolate)
A faithful Brazilian recipe for light chocolate mousse, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 packets of pudim diet of chocolate
1 envelope (12 g) of gelatine incolor without sabor
400 ml of milk
200 g of cream light
1 envelope (12 g) of gelatine incolor without sabor
400 ml of milk
200 g of cream light
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Prepare the pudim diet of chocolate conforme the instrucoes of the embalagem, usando 400 ml of milk. take to gelar
- Hidrate the gelatine incolor without sabor conforme the instrucoes of the embalagem
- In the blender, combine the pudim diet ja chilled, the cream light and the gelatine incolor hidratada
- Beat ate obter the mixture smooth and cremosa
- Arrange the mousse in tacthe individuais
- Take à fridge for pelo menos 2 horas, or ate set
- Decore to taste antes of serve
Observations
This recipe keeps the Brazilian identity of Mousse de chocolate, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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