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This is a Recipe that we have been very famous with. Caneer’s Chocolate Mousse Recipe with a tweak. Biscoff spread added an amazing flavor to our chocolate mousse hope you enjoy it.
هذه وصفة لأحد اشهر حلويات كنير الشوكلت موس. هذه الوصفة مع اضافة بسكويت اللوتس و كريمة اللوتس يااارب تعجبكم
هذه الوصفة تعمل ٢٥ كاس
This Recipe makes 25 servings
Ingridients
50 Biscoff biscuits
25 chocolate cupcakes
2/3 cups creme fresh + 3/4 cups creme fresh
3 Tbsp good quality butter
200g +200g Biscoff spread =1 jar
172g dark Belcolade chocolate
3 Tbsp+1.5 Tbsp caster sugar
3 free range eggs (preferably pasteurized )
1/4 tsp salt
2 cups hot milk
المواد
٥٠ بسكوتت لوتس
٢٥ كب كيك
ثلثين + ٣ ارباع كوب كريمة سائلة
٢٠٠+٢٠٠غرام كريمة لوتس (علبة كاملة)
١٧٢ غرام شوكولاته بلجيكي سوداء
٣ + ١ ونص ملاعق كبيرة سكر
٣ ملاعق كبيرة زبدة ذو جودة عالية
٣ بيضات
١/٤ ملعقة ملح
قلصين حليب حامي
Recipe
1- Heat 2/3 cup crreme fresh and pour it over 200 g biscoff spread and mix it well. This is the biscoff sauce.
2- Now its time for the ganache
- Melt half of the chocolate with the butter
- Add the other half of the chocolate and mix it well, your chocolate is now cool
- Add the egg yolks to the chocolate and mix well leave it aside
- Now mix the egg whites with 1.5 Tbsp of sugar until hard peek.
- Mix the 3/4 cup creme fresh with 1.5 Tbsp sugar until soft peak
- Fold together the chocolate, egg whites and creme fresh mixture
- The mousse is ready
3- Assembly time:
- Prepare 25 serving cups
- Cut the cupcakes in half, and put half in each cup
- Crumble a biscoff biscuit on top of each cupcake to add a delicious hidden crunch
- Add a scoop of chocolate mousse on top of the cupcake layer
- Drizzle biscoff sauce on top of the mousse which will intensify the Biscoff Spread flavor
- Cover with the other half of the cupcake
4- Top Biscoff Sauce
- Add to the rest of the biscoff sauce, 2 cups of hot milk and the rest of the biscoff biscuit spread (200g)
- your top cover is ready
5- Pour the biscoff sauce on top of each cupcake
6- Refrigerate overnight or at least for one hour
7- Garnish your Biscoff Chocolate Mousse with creme chantelle and a biscoff biscuit
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