Famosas Mexcicanas Follando

gluten and lactose

Chocolate Mousse

never made a mousse , so take advantage of the event this month of all gluten-free cook: Dessert spoon to test . To be the first I have been wrong. Hope you like it.

Ingredients (exit 8 servings):

• 4 eggs pinch of salt
• 4 drops of lemon juice
• 150 g of chocolate fondant or black or cocoa powder, gluten and lactose
• 30 g butter or margarine without gluten or lactose
• 30 g lactose free milk
• 80 g of sugar if using chocolale fondant and 30 g unsweetened chocolate or if you use unsweetened cocoa powder or sugar

Preparation:
separated the whites and yolks and set aside.

With Thermomix : put the butterfly in the blades and threw the egg whites, salt and lemon drops . Programs 4 minutes, 50 º, Speed \u200b\u200b3 1 / 2. We took a bowl and reserve. We removed the butterfly. Put the chocolate in the bowl and chop with 10 seconds speed 7 (if using cocoa powder just throw it in the cup). Add the butter, milk, egg yolks and sugar , we schedule 3 minutes, 50 º, Speed \u200b\u200b3.

No Thermomix : put in a bowl whites, salt and lemon drops and whisk until stiff. Reserve. Melt the chocolate in a bain marie , when melted add the butter, milk, egg yolks and sugar giving turn until a smooth cream (if using cocoa powder just throw all the ingredients in a saucepan and heat giving laps)

From here is the same with or without Thermomix : mix the cream with the whites until stiff with a stirring motion. When everything is well mixed, serve it in cups or glasses wide and we put in the fridge. You can add chopped nuts (as in the photo), mounted lactose-free cream, or whatever you can think of.