{"id":734,"date":"2016-01-02T18:05:46","date_gmt":"2016-01-02T18:05:46","guid":{"rendered":"https:\/\/revald.dk\/?p=734"},"modified":"2020-09-19T00:51:26","modified_gmt":"2020-09-19T00:51:26","slug":"hvid-og-mork-chokolademousse","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=734","title":{"rendered":"Hvid og m\u00f8rk chokolademousse"},"content":{"rendered":"<p>Begge disse chokolademousser kan laves hver for sig, men der ekstra l\u00e6kre i kombination.<\/p>\n<p>M\u00e6ngden her er til 4 personer. Skal der kun laves hvid eller m\u00f8rk, s\u00e5 skal m\u00e6ngden fordobles.<\/p>\n<h3>Hvid chokoladecreme<\/h3>\n<ul>\n<li>\u00bd\u00a0dl skyr<\/li>\n<li>100g god hvid chokolade<\/li>\n<li>2 \u00e6ggehvider<\/li>\n<li>1 tsk vaniljesukker<\/li>\n<li>Saft fra 1\/4 citron<\/li>\n<\/ul>\n<p>Hak den hvide chokolade og smelt den over et vandbad. Lad den afk\u00f8le lidt (den m\u00e5 selvf\u00f8lgelig ikke blive stiv igen). Pisk \u00e6ggehviderne stive. Bland forsigtigt skyr med den afk\u00f8lede chokolade og tils\u00e6t vaniljesukker. Bland chokolademassen i de stive \u00e6ggehvider og tils\u00e6t til sidst citronsaften. Anret massen i bunden af 4 glas med en spr\u00f8jtepose\u00a0og\u00a0d\u00e6k dem over med plast. Stil dem i k\u00f8leskabet i 3 timer til cremen har sat sig. Du b\u00f8r ikke lave denne del dagen f\u00f8r. Hvis massen st\u00e5r for l\u00e6nge, s\u00e5 samler den v\u00e6dske i bunden af glasset og det ser ikke s\u00e5 l\u00e6kkert ud.<\/p>\n<h3>M\u00f8rk chokolademousse<\/h3>\n<ul>\n<li>60g m\u00f8rk chokolade ca. 50%<\/li>\n<li>50g past. \u00e6ggeblommer (skal v\u00e6re stuetemperatur)<\/li>\n<li>40g sukker<\/li>\n<li>75g past. \u00e6ggehvider (skal v\u00e6re stuetemperatur)<\/li>\n<li>\u00bd\u00a0spsk sukker<\/li>\n<\/ul>\n<p>Hak chokoladen fint. Smelt den over et vandbad. Pisk \u00e6ggeblommerne og sukkeret til en tyk \u00e6ggesnaps i en sk\u00e5l. Pisk \u00e6ggehvider og en lille spsk. sukker til en stiv marengs. Kom \u00e6ggesnapsen i chokoladen og pisk godt. Tils\u00e6t 1\/3 af de piskede \u00e6ggehvider og pisk godt. H\u00e6ld hele denne chokolademasse over resten af \u00e6ggehviderne. Vend forsigtigt det hele sammen. Anret oven p\u00e5 den hvide chokolademasse efter den har sat sig. Brug en spr\u00f8jtepose. Stil glasset tilbage i k\u00f8leskabet i 3-4 timer og lad det hele stivne.<\/p>\n<h3>Pynt<\/h3>\n<p>Friske jordb\u00e6r, hindb\u00e6r, bromb\u00e6r, solb\u00e6r. Hakket m\u00f8rk chokolade (70%). Reven citronskal (fra en uspr\u00f8jtet citron). Hvis nogle af b\u00e6rrene er for sure, s\u00e5 kan man lave en lage af appelsinsaft og lidt sukker kogt sammen og s\u00e5 lad de sure b\u00e6r\u00a0tr\u00e6kke i denne lage i 2-3 timer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Begge disse chokolademousser kan laves hver for sig, men der ekstra l\u00e6kre i kombination. M\u00e6ngden her er til 4 personer. Skal der kun laves hvid eller m\u00f8rk, s\u00e5 skal m\u00e6ngden fordobles. Hvid chokoladecreme \u00bd\u00a0dl skyr 100g god hvid chokolade 2 \u00e6ggehvider 1 tsk vaniljesukker Saft fra 1\/4 citron Hak den hvide chokolade og smelt den [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":735,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2016\/01\/img_29351.jpg?fit=267%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=734"}],"version-history":[{"count":2,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":739,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/734\/revisions\/739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/735"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}