23 Jun 2009
Chocolate mousse squares
I spent a great time among friends and family this week end. As you now I love to plan, cook and bake for parties. I always start to cook a week or two in advance and freeze the meal, appetizer and sweet treats. Is my way to save time and be restful for the occasion. But, as I told you, things happen and my fridge broke one day before. Curiously the freezer worked well, but the fridge was definitely dead. And for worst in spite of autumn the day was cloudy and hot. Unbelievable!! In five years is the third time that I want to ask for service. The last time was in May, last year, and each visit cost an arm and a leg. I didn’t have luck with it, in spite of be a good brand (Whirlpool) The good new, even not be the right moment, we decide to buy a new fridge, in the same brand of my other appliances I hope have lucky. Anyway, at night the temperature down and we bought ice cubes so; I packed the sweet treats and drinks and put it outside, in the garden, So the party was a success and I was given lovely presents as well For main dish I served these crepes and for end the night I served these delicious and soft squares. Chocolate mousse squares 1 basic Genoise recipe, use 2 tablespoon powered chocolate instead almonds 350g dulce de leche 350g heavy cream 3 eggs withe 1 cup sugar 300g semi sweet chocolate 2 tablespoons butter unsalted, cut in dices Whip the cream and sugar to soft peaks, then refrigerate. Melt the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in one tablespoon of sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, and then fold in the remaining whites, and finally the remaining whipped cream. Line a rectangular pan with plastic wrap, leaving overhang on all sides. Pour the Genoise into de pan and spoon with dulce de leche and over, gently spoon the chocolate mousse and cover with overhanging plastic wrap Refrigerate until firm, or freeze. Cut in squares with a hot knife and garnish with chocolate figures.