See recipe for chocolate mousse with cachaça from Mocotó – 11/26/2023 – Food

The chocolate mousse with cachaça combines the intense flavor of chocolate with touches of the traditional Brazilian drink. Combining creaminess, sweetness and just the right amount of alcohol, the recipe was created by chef Rodrigo Oliveira, who runs the Mocotó restaurant, in the capital of São Paulo.

Ingredients

Method of preparation

• Start by melting the chocolate in a bain-marie; keep it warm. In the blender, place half of the egg whites and, with the appliance running, slowly add the melted chocolate, butter, cachaça and sugar. Set aside and let cool completely.
• In a stainless steel or glass bowl, place the egg yolks in a bain-marie, beating vigorously with a whisk until you obtain a fluffy, shiny cream. Be careful not to cook the yolks over excessive heat; As soon as they reach the point, remove them from the container and cool immediately.
• Beat the very cold cream until firm and triple in volume and set aside. Also beat the remaining egg whites until stiff. Gently add the beaten egg yolks, chocolate base and reserved cream. Mix well until you obtain a homogeneous and velvety mousse.
• Pour into the chosen container — I suggest assembling them individually, in cups or bowls — and refrigerate until firm. When serving, decorate with the cachaça whipped cream, zest and chocolate syrup.