Wednesday, September 12, 2007

Chocolate cake

Chocolate cake with chocolate Mousse

Modelling chocolate recipe:
8 ounces semisweet chocolate chips
1/4 cup plus 1 tablespoon light corn syrup

Melt the chocolate in a metal bowl set over a pan of hot but not boiling water. Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes. Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes.

Cooks notes: Recipe from Colette peters. Easy to shape with a rolling pin. Melts pretty fast.

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