Can Men Develop Thrush

Mousse ai tre cioccolati

Only the title-watering in the mouth, in other words when one reads the title, running already has in mind what might come out, then if the whole is accompanied by pictures that help the imagination, well that's it!
This cake I had already tried last summer and I liked it so much, the only flaw: it was too hot to enjoy the full flavor of the chocolate that surrounds you the assurance ... Try it now that it's cold
confirm it was a great idea!
The recipe I got it from blog Kakawa and I remade the same, if not the chocolate biscuit dough that I preferred not to much not to weigh the taste of chocolate (at least according to my taste) I replaced with the base of sweet roll.



MOUSSE WITH THREE CHOCOLATES:

BASE:
(Cookie Dough for sweet rolls)
3 egg yolks 3 egg whites

100 gr sugar 100 gr flour


Whip the egg yolks with sugar, in part Whip the egg whites until stiff, when the mixture of egg yolks will be looking frothy, add the egg whites alternately with the flour. Pour into a baking dish, I used a baking sheet with a zipper to 26 cm. same extent as would then have the docle.
Bake at 180 degrees for 15 minutes.

(The recipe is the dough cookie Lu Coquinaria)

THE mousses:
dark chocolate mousse
180 gr. plain chocolate
5 gr. gelatina
250 gr. panna fresca
180 gr. latte

MOUSSE AL CIOCCOLATO AL LATTE
220 gr. cioccolato al latte
5 gr. gelatina
250 gr. panna fresca
180 gr. latte

MOUSSE AL CIOCCOLATO BIANCO
240 gr. cioccolato bianco
5 gr. gelatina
250 gr. panna fresca
180 gr. latte

Per tutte va eseguito lo stesso procedimento:
Si fa sciogliere il cioccolato a bagnomaria.
Si scalda il latte mentre la gelatina è a bagno nell'acqua fredda, una volta caldo il latte si versa la gelatina e si fa sciogliere.
Quando entrambi i composti sono a circa 35° si versa il latte nel cioccolato e si comincia a mescolare.

Versare il composto the cookie dough and refrigerate to cool and begin to prepare for the second compound and so on.
Each compound must be at least 15 minutes in the fridge to settle before adding another.


Despite the wonderful goodness of the cake, I have to say Call my problems persist with the melting of chocolate, there's no way that melts to become a thick cream, is always lumpy and I do not know why, in fact for every "dissolution" I added a little milk over the chocolate ... I can understand why! In this regard, I bought a chocolate ... On with the next experiment ...