#chantille

thanks for commissioning!

Mamiiiiiiiieeeee tu es trop “chantille”, la meilleure de l’Univers... Gniiiiii 🤩🥰☺️ #entoutesimplicité bien sûr pour la team #lizbabethfevrier2021 😅🌸 Tchiiiiiiin, bonne gourmandise les Friends 😘 #colleenandi #gourmandise #chantille #chantillyenvraimaisicionpréfèredirechantillecommemacolleen #guloseima #colleen #granddaughter #neta #petitefille #love #petitsplaisirs #simplepleasures #lheuredelacuisine #entrelombreetlalumière #vitamines https://www.instagram.com/p/CLUOmpGFA6k/?igshid=af7ukqfn206g

Hervé This and Heston Blumenthal make my heart do a little dance. Fine. It's more like a sultry tango. But no worries, hubby knows and is OK with it. ;) Hervé This is a French physical chemist with research interests in molecular gastronomy. Look him up...genius! Speaking of geniuses, Heston Blumenthal is just...WOW. I could write pages on these two men, but the point here is to share a recipe of theirs for the best damn chocolate chantille (mousse) that you will ever....and I mean EVER taste. In brief, these two men are all about science in the kitchen. Me? I love experimenting with unique flavour combinations and will readily admit that most of my experiments turn out OK because I rely on sound, proven cooking techniques developed by the experts. In addition, I strive to understand ingredients in a way that goes beyond flavour, and this is where science helps heaps. Just so we're clear, I'm in no way an expert. Nor am I a trained chef. I love to play in the kitchen and cooking/baking for people makes me freaking happy. I read a lot. I take risks in the kitchen. Sometimes, I meet with success. Other times, I run right into the gorgon-like face of failure. I even throw the occasional Gordon Ramsayesque tantrum. But one smile from a friend or family member, followed by "Mmm..." and it's all worth it for me. Joy. Now, the recipe. Chocolate Chantilly (mousse) 265 gr bittersweet chocolate (the best you can find...trust me on this) 240 ml water pinch of salt (that's my thing...will brighten the flavour) Method 1. Melt the chocolate, along with the water, in a bain-marie or double boiler. Use your whisk or a wooden spoon to stir. 2. Pour the mixture into a glass bowl and set the bowl into a larger mixing bowl, half-filled with ice. 3. Here's where you can add the salt, liqueur, or spices...think chillies or cinnamon! 4. Ready? Now, start whisking. I'm not gonna lie. You need to whisk like mad. 5. Watch closely for the texture to change as you whip. The chocolate will transform to a heavy cream consistency, then will look like a crème anglaise. And before you know it, voilà! So, do NOT over-whip or the mousse will break and become grainy. My .02? When the chocolate begins to thicken, slow down. Whisk slowly and watch the change from liquid to the best damn mousse ever. If the mousse becomes grainy, don't panic. Transfer it back into the bain-marie and reheat until half of it is melted, then pour it back into the mixing bowl and whisk for a bit. 6. xx et bon appétit!