SOLIS KITCHEN QUEEN PRO 808 Bedienungsanleitung Seite 152

R E C I P E S
M O U S S E A U C H O C O L AT
• Ingredients
200g cooking chocolate
30g butter at room temperature, diced
4 eggs
40g sugar
1 tablespoon fresh cream
• Preparation
1. Add the whites of the 4 eggs to the mixing bowl. Put aside the yolks of two of
the eggs in a seperate cup.
2. Attach the whisk to the mixer head.
3. Beat the egg whites with "Aerating Whipping", until it is stiff. Add a pinch of
salt and gradually add half of the sugar through the feeder tube, then beat it
for a further 10 seconds.
4. Transfer the egg white to another bowl and clean the mixing bowl and whisk.
5. Chop up the cooking chocolate and place in a stainless steel bowl.
6. Place the bowl over a saucepan full of boiling water and leave it until the cho-
colate melts.
7. Add 2 tablespoons of water and the butter to the chocolate and stir the con-
tents until they form a smooth cream.
8. Attach the whisk to the mixer head again.
9. Add the two egg yolks and the other half of the sugar, slowly increase the speed
to "Aerating Whipping" and beat the mixture for 30 seconds, until the egg mix
is loose and creamy.
10. Reduce the speed and gradually add the cream, beating the mixture for a furt-
her 15 seconds, while increasing the speed again.
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