{"id":27719,"date":"2020-11-16T14:49:26","date_gmt":"2020-11-16T14:49:26","guid":{"rendered":"https:\/\/horecamagazine.be\/mousse-manon-et-mousse-chocolat\/"},"modified":"2020-11-16T14:49:27","modified_gmt":"2020-11-16T14:49:27","slug":"mousse-manon-et-mousse-chocolat","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/mousse-manon-et-mousse-chocolat\/","title":{"rendered":"Mousse Manon et Mousse Chocolat"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients de la Mousse Manon <\/b><\/h4>\n<p class=\"p1\"><strong>pour 10 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">2 dl de cr\u00e8me fra\u00eeche<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Caf\u00e9 lyophilis\u00e9 (Nescaf\u00e9)<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">150 g de chocolat blanc<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">2 dl de cr\u00e8me pour Chantilly<\/span><\/li>\n<\/ul>\n<h4 class=\"p1\"><b>pr\u00e9paration de la Mousse Manon<\/b><\/h4>\n<p class=\"p2\">Mettre dans un po\u00ealon 2 dl de cr\u00e8me fra\u00eeche et porter \u00e0 \u00e9bullition. Ajouter ensuite du caf\u00e9 lyophilis\u00e9 (Nescaf\u00e9) de fa\u00e7on \u00e0 avoir une couleur bien fonc\u00e9e. Remettre \u00e0 chauffer l\u00e9g\u00e8rement puis, hors du feu, ajouter petit \u00e0 petit 150 gr de chocolat blanc. Battre 2 dl de cr\u00e8me en chantilly et incorporer d\u00e9licatement au chocolat fondu. Laisser poser 2 heures.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients de la Mousse Chocolat <\/b><\/h4>\n<ul>\n<li class=\"p2\"><span class=\"s1\">150 gr de sucre<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Eau<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">4 jaunes d\u2019\u0153uf<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">150 gr de chocolat fondu<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 l de cr\u00e8me fra\u00eeche<\/span><\/li>\n<\/ul>\n<h4 class=\"p1\"><b>pr\u00e9paration de la Mousse Chocolat<\/b><\/h4>\n<p class=\"p2\">Mettre le sucre dans un po\u00ealon avec un petit trait d\u2019eau puis porter \u00e0 110\u00b0C. Au robot monter \u00e0 grande vitesse le jaune d\u2019\u0153uf en ajoutant Le sirop de sucre obtenu en une fois. Laisser monter Le ruban jusqu\u2019\u00e0 ce qu\u2019il double de volume. A petite vitesse ajouter le chocolat fondu. Battre 1 l de cr\u00e8me fra\u00eeche et incorporer \u00e0 la spatule au m\u00e9lange \u0153ufs chocolat. Laisser poser 2 heures.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\"><strong>Ch\u00e2teau de Bioul &#8211; 2019 &#8211; Cortil Braco<\/strong><b> &#8211; <\/b>Appellation C\u00f4te de Sambre<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.52.48.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.52.48&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients de la Mousse Manon pour 10 personnes 2 dl de cr\u00e8me fra\u00eeche Caf\u00e9 lyophilis\u00e9 (Nescaf\u00e9) 150 g de chocolat blanc 2 dl de cr\u00e8me pour Chantilly pr\u00e9paration de la Mousse Manon Mettre dans un po\u00ealon 2 dl de cr\u00e8me fra\u00eeche et porter \u00e0 \u00e9bullition. Ajouter ensuite du caf\u00e9 lyophilis\u00e9 (Nescaf\u00e9) de fa\u00e7on \u00e0 avoir [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27658,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-27719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mousse Manon et Mousse Chocolat | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Mousse Manon et Mousse Chocolat\" \/>\n<meta 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