{"id":51154,"date":"2025-04-15T16:46:02","date_gmt":"2025-04-15T14:46:02","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=51154"},"modified":"2025-04-15T16:58:19","modified_gmt":"2025-04-15T14:58:19","slug":"mousse-au-chocolat-brownies-glace-vanille-caramel-beurre-sale","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/mousse-au-chocolat-brownies-glace-vanille-caramel-beurre-sale\/","title":{"rendered":"Mousse au chocolat, brownies, glace vanille, caramel beurre sal\u00e9"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Fr\u00e9d\u00e9ric Caerdinael<\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Mousse au chocolat<\/b><\/h4>\n

Ingr\u00e9dients<\/i><\/strong><\/p>\n

    \n
  • 250 g de chocolat Callebaut 84 \u00e0 54 %<\/i><\/li>\n
  • 2 \u0153ufs entiers et un jaune<\/i><\/li>\n
  • 400 g de cr\u00e8me<\/i><\/li>\n<\/ul>\n

    <\/i><\/p>\n

    Pr\u00e9paration
    <\/i><\/strong>R\u00e9alisez une mousse au chocolat en faisant fondre le chocolat au bain-marie. Une fois le chocolat fondu, incorporez les \u0153ufs et la cr\u00e8me mont\u00e9e. M\u00e9langez bien le tout. Mettez l\u2019appareil en poche, puis au frigo. A noter que cette mousse au chocolat est consommable tout de suite. Ceci gr\u00e2ce au remplacement des \u0153ufs mont\u00e9s en neige par la cr\u00e8me.<\/i><\/p>\n

      <\/ul>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

      Brownies<\/b><\/h4>\n

      Ingr\u00e9dients<\/i><\/strong><\/p>\n

        \n
      • 250 g de beurre<\/i><\/li>\n
      • 250 g de chocolat noir<\/i><\/li>\n
      • 7 \u0153ufs<\/i><\/li>\n
      • 350 g de sucre<\/i><\/li>\n
      • 125 g de farine<\/i><\/li>\n<\/ul>\n

        Pr\u00e9paration
        <\/i><\/strong>Faites fondre au bain-marie les \u0153ufs et le sucre. R\u00e9alisez un ruban. Incorporez le chocolat fondu et la farine. Mettez dans un moule puis cuisez au four \u00e0 180\u00b0C pendant 15 minutes. Une fois la p\u00e2te cuite, taillez en cubes et parsemez-les sur la mousse au chocolat. R\u00e9alisez un caramel beurre sal\u00e9. Mettez la moiti\u00e9 en poche et ajoutez \u00e0 l’autre moiti\u00e9 du riz souffl\u00e9, incorporez le tout de fa\u00e7on homog\u00e8ne et fluide. Servez avec une boule de glace vanille.<\/i><\/p>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Recette de Fr\u00e9d\u00e9ric CaerdinaelMousse au chocolat Ingr\u00e9dients 250 g de chocolat Callebaut 84 \u00e0 54 % 2 \u0153ufs entiers et un jaune 400 g de cr\u00e8me Pr\u00e9parationR\u00e9alisez une mousse au chocolat en faisant fondre le chocolat au bain-marie. Une fois le chocolat fondu, incorporez les \u0153ufs et la cr\u00e8me mont\u00e9e. M\u00e9langez bien le tout. Mettez […]<\/p>\n","protected":false},"author":5,"featured_media":51156,"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-51154","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":"\nMousse au chocolat, brownies, glace vanille, caramel beurre sal\u00e9 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Mousse au chocolat, brownies, glace vanille, caramel beurre sal\u00e9\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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