Cuisinart SM-35 User Manual - Page 36
Chocolate Glaze/Ganache, Simple Chocolate Mousse
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the egg white until fully incorporated, about 1 minute. 2. W hile the mixer is still running on Speed 3, add the milk and lemon juice and mix until fully incorporated. Scrape down the entire bowl as necessary. 3. C ontinue mixing until soft peaks form, about 2 minutes. Use immediately or cover the bowl with a damp cloth so the icing does not harden. Icing should be used the same day. If not using immediately, it will need to be rewhisked to remove any hard lumps that may form. N ote: If using coloring or a flavoring extract for the icing, add it with the milk and lemon juice in step 2. Nutritional analysis per serving (2 tablespoons): Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g Chocolate Glaze/Ganache Use to frost or fill your favorite cakes. Makes about 1 cup 6 ounces chocolate (may use bittersweet or semisweet), chopped ¾ cup heavy cream 3 tablespoons unsalted butter, cut into 1-inch pieces 1. P ut the chopped chocolate in the Cuisinart® mixing bowl. 2. P ut the heavy cream in a small saucepan and bring to just a simmer. Pour hot cream over chocolate. Allow to sit for 1 minute to cool slightly. 3. A ttach the whisk and mix on Speed 4 until chocolate is melted and the mixture comes together, about 2 minutes. Add butter, one cube at a time, and whisk until fully incorporated and shiny. 4. If using as a glaze, use immediately. If using as a filling, allow to sit until slightly hardened. Any leftovers can be refrigerated until solid, and then scooped and shaped into truffles. Nutritional analysis per serving (2 tablespoons): Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g Simple Chocolate Mousse Whipping cream is effortless in the Cuisinart® Stand Mixer. Plus, you can fold in the chocolate on Speed 1 without worrying about over-mixing. Makes 5 cups 6 ounces good quality, bittersweet chocolate, coarsely chopped 1¾ cups heavy cream, divided 1 tablespoon pure vanilla extract 2 tablespoons brandy or flavored liqueur (optional, e.g., hazelnut, coffee or orange) 1. In a double boiler set over barely simmering water, melt the chocolate with 2 tablespoons of the heavy cream, stirring until smooth. Remove from the heat and let cool until lukewarm. Stir in the vanilla extract and brandy or liqueur. 2. A dd the remaining cream to the mixing bowl of the Cuisinart® Stand Mixer. Attach the whisk and begin whipping on Speed 1. Gradually increase to Speed 12, until the cream holds soft peaks, about 1½ minutes. 3. S tir about a fourth of the whipped cream into the cooled, melted chocolate mixture. Then fold in the remaining whipped cream. 4. C over and refrigerate the mousse for 30 minutes.* Spoon or pipe into serving bowls. If desired, garnish with shaved or finely chopped chocolate and a dollop of whipped cream. *If using the mousse to fill a pie, pour mixture directly into cooled pie crust, like in our Chocolate Cream Pie on page 29. 5. C hocolate mousse can be stored in the refrigerator for up to two days. Nutritional analysis per serving (½ cup): Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g sat. fat 13g • chol. 56mg • sod. 0mg • calc. 0mg • fiber 1g 36