Time for something sweet! We thought we would end our term by preparing a delicious desert. We used a range of sources to write a professional recipe using very sophisticated language, providing a step by step guide on how to prepare a perfect chocolate mousse.
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Big Writing 
I can’t wait to make this I am so excited to make this I counting down the days!!!!!
Yea me to it take for ages to get to eat to chocolate mousse not ages only at recess
My name is bella
Chocolate Mousse
Goal: to conclude a feast with heavenly chocolate comfort.
Ingredients
1x200g pkt milk chocolate
3 eggs, at room temperature, separated
125ml (½ cup) thickened cream
Fluffy icing sugar, to dust
Whisk
Measuring cups
Tablespoon
Spatula
Electric frypan
Wooden spoon
Electric beater
Large bowl
Method
Firstly separate the egg yolk and the egg white.
After place chocolate in a small frypan, add a tablespoon of butter.
Secondly stir thoroughly with a wooden spoon until smooth.
Thirdly carefully set aside to cool slightly. Stir in the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. wash and dry the bowl.
Now use a clean electric beater and beat the egg whites in a clean and dry bowl until soft peaks form.
After gradually add the sugar, beating the mixture until thick and glossy.
Then fold the egg white mixture into the chocolate mixture.
Spoon into four 250ml (1 cup) in each cup
Now cover and place in the fridge for 6 hours or until set.
Finally lightly dust with icing sugar.
WOW!!!
you did a lot of work and it’s great!!!!
nice work Marianne
Thanks Marrianne I used your recipe to make it for my mum.
Chocolate Mousse
Goal: to finish a feast with a luscious chocolate treat.
Ingredients (serves 4)
1x200g pkt silky milk chocolate
3 eggs at room temperature, separated sensibly
125ml (1/2 cup) light thickened cream
55g (1/4 cup) flaky caster sugar
Zany icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
1 large bowl
Method
First off evenly detach the egg yolk and the egg white.
Next sensibly locate chocolate in a small fry pan gently position a table spoon of butter.
Then cautiously set aside to cool slightly. Stir forcefully in the egg yolks.
After that use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades warily.
Now use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Then rinse and dry the shimmering bowl.
Then use a clean electric beater to beat the egg whites in a shining bowl until peaks form.
Furthermore gradually integrate the sugar, beating until the mixture is thick and glossy.
With awareness spoon into four 250 ml capacity serving cups.
With due condition now sensibly cover and place in the fridge for 6 hours.
Finally constantly dust with icing sugar.
Safety: Try not to get any corn or anything in.
Hint: Don’t get shell in.
Evaluation: I think that the chocolate set too quick and the teams worked well.
Chocolate mousse
Goal: to complete a feast using a delightful chocolate pleasure.
Ingredients\equipment(serves 4):
• 1x200g pkt milk chocolate
• 3 eggs, at room temperature
• 125ml of soft, thickened cream
• 55g(1\4 cup) flaky caster sugar
• Fluffy icing sugar to dust
• Whisker
• Measuring cups
• Table spoon
• Spatula
• Electric frypan
• Wooden spoon
• Electric beater
Method:
Firstly equally separate egg yolk and egg white.
After cautiously place chocolate in small frypan, insert calmly, a table spoon of butter.
Secondly stir thoroughly with wooden spoon until smooth.
Thirdly set aside to cool briefly. Firmly stir in egg yolk.
Next use electric beater to beat cream in a bowl until firm peaks form. Wash and rinse the blades intensely.
Fourthly use a wooden spoon to fold half the cream into chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now use clean electric beater to beat egg whites in a dry bowl until firm peaks form.
After gradually integrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With awareness spoon into four 250ml(1cup)capacity serving cups.
With due caution now responsibly cover and place in fridge for 6 hours or till set.
Finally consistently sprinkle with icing sugar.
Safety and caution:
Careful frypan is hot and may burn skin on contact.
Handy hint:
Serve with extra cream to decorate.
Reflection\evaluation:
We worked well together in the end, as well as making the best chocolate mousse ever!!
But we could come up with a more useful way to separate the egg.
i love your use of wide vocabulary
WOW!!!
I like your punctuation!!!
I liked all the punctuation you use
Goal: to conclude a feast a heavenly chocolate comfort.
Ingredients severs 4
1x 200g pkt creamy milk chocolate
3 eggs at room temperate supered carefully
125ml or ½ cups thanked cream
55g or ¼ cups of soft caster sugar
After carefully position the chocolate in a small frypan calmly insert a table spoon butter.
Secondly, stir toughly with a wooden spoon.
Thirdly, carefully set aside to cool slight. Stir firmly in the egg yorks.
Next, used an electric beater to beat the cream in about until firm peaks from.
Four fully, use a wooden spoon to fold half cream into the chocolate mixture. Report with reamed cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a sparkling, dry bowl until soft peaks form.
After gradually ingrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the eggs whites into the mixture into the chocolate mixture.
With awareness spoon into four 250ml or 1 cup capacity severing cups.
With due caution now responsibly cover and place in the fringe for 6 hours or until set.
Handy hint, sparkling caster sugar all over.
Safety hint, wash has and dishes with read carefully
Goal: to conclude a feast a heavenly chocolate comfort.
Ingredients severs 4
1x 200g pkt creamy milk chocolate
3 eggs at room temperate supered carefully
125ml or ½ cups thanked cream
55g or ¼ cups of soft caster sugar
After carefully position the chocolate in a small frypan calmly insert a table spoon butter.
Secondly, stir toughly with a wooden spoon.
Thirdly, carefully set aside to cool slight. Stir firmly in the egg yorks.
Next, used an electric beater to beat the cream in about until firm peaks from.
Four fully, use a wooden spoon to fold half cream into the chocolate mixture. Report with reamed cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a sparkling, dry bowl until soft peaks form.
After gradually ingrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the eggs whites into the mixture into the chocolate mixture.
With awareness spoon into four 250ml or 1 cup capacity severing cups.
With due caution now responsibly cover and place in the fringe for 6 hours or until set.
Handy hint, sparkling caster sugar all over.
Safety hint, wash has and dishes with read carefully
WOW you used your golden words really well!!!!!
wow go marriane your writing is great
Nicole Samuel Age 11
Chocolate Mousse
Goal: To conclude a feast with a divine chocolate comfort.
Ingredients: (serves 4)
1 x 200 pkt creamy milk chocolate.
3 eggs at room temperature, separated diligently
125ml (1/2 cup) soft thickened cream.
55g (1/4 cup) flaky caster sugar
Whisker
Measuring cup
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
Method
Firstly separate the egg yolk and the egg white.
After position carefully chocolate in a small frypan, add a table spoon of butter.
Thirdly carefully set responsibly with a wooden spoon until smooth.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades thoroughly.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a sparkling, dry bowl until soft peaks form.
After gradually integrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With awareness spoon into four 250ml (1 cup) capacity serving cups.
With due caution now responsibly cover and place in the fridge for 6 hours or until set.
Finally consistently dust with icing sugar.
Safety caution:
Make sure all equipment is washed after use.
Handy Hint:
Don’t burn your hands on the frypan and wash your hands before you start cooking.
Evaluation:
My group used chocolate buttons and it didn’t work out so I recon we shouldn’t use chocolate buttons and we should separate the egg yolk and white in a different way.
Chocolate Mousse
Goal: to finish a feast with a fluffy chocolate pleasure
Ingredients (serves 4 )
1x 200g pkt creamy milk chocolate
3 eggs at room temperature, separated warily
125ml (1/2cup)soft thickened cream
55g (1/4) flakey caster sugar
Smooth icing sugar to dust
Whisk
Measuring cups
Table spoon
Electric frypan
Method:
Firstly evenly separate the egg yolk and egg white.
After diligently place chocolate in a small frypan, calmly add a table spoon of butter.
Secondly stir meticulously with a wooden spoon until smooth.
Thirdly cautiously set aside to cool slightly. Stir forcefully in the egg yolks
Next use an electric beater to beat the cream in a bowl until firm peaks form. Clean the blades thoroughly
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with the remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a shimmering, dry bowl until soft peaks form.
After gradually combine the sugar, beating until the mixture is thick and glossy.
Then lightly fold the egg white mixture into the chocolate mixture.
With awareness spoon into four 250ml (1-cup) capacity serving cups.
Now sensibly cover and place in the fridge for 6 hours or until set.
Finally equally dust with icing sugar.
Helpful hint: make sure you don’t eat the chocolate mousse unless its set.
Safety precaution: make sure the eggs are beaten
Sounds yummy indeed! Delicious, mate.
Chocolate Mousse
Goal: To finish a meal with delicious chocolate mousse.
Ingredients (serves’ 4)
1X200g PKT creamy milk chocolate
3 eggs, at room temperature, separated diligently
125 ml (1/2 cup) soft thickened cream
55g (1/4 cup) flake caste sugar
Fluffy icing sugar
Whisker
Measuring cup
Tablespoon
Spatula
Wooden spoon
Firstly carefully separated the egg yolk and egg white.
After evenly position chocolate in a small fry pan, calmly insert a tablespoon of butter.
Secondly stir firmly with a wooden spoon until smooth.
Thirdly responsibly set aside to cool slightly, stir the egg yolks firmly.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash blades calmly when done
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture.
Repeat wit remaining cream. Now ash and dry the bowl.
Now use a clean electric beater to beat egg whites in a shimmering, dry bowl until soft peaks form.
After gradually integrate the sugar, beating until mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With awareness spoon into four 250 ml (1 cup) capacity serving cups.
With due consideration now responsibly cover and place in the fridge for 6 hours or until set.
Finely constantly dust with icing sugar.
Safety/Precaution Make sure not to get any egg shell in the mixture
Helpful hint Make sure to use sugar not salt.
Goal: To finish a gathering with a soft, frosted, delicious , chocolate surprise.
Ingredients (serves 4)
1x 200g pkt scrumptious milk chocolate
3 eggs at room temperature, separated carefully
125ml(1/2 a cup) soft thickened cream
55g(1/4 a cup) zany caster sugar
Fluffy icing sugar (to dust)
Whisk
Measuring Cups
Table spoons
Electric frypan
Method:
Firstly evenly separate the egg yolk and egg whites.
After responsibly situate chocolate in a small frypan. Diligently insert a table spoon of butter.
Secondly stir thoroughly with a wooden spoon.
Thirdly cautiously set aside to set slightly. Stir in the egg yolks firmly.
Next use an electric beater to beat the cream in the bowl until firm b=peaks firm. Wash blades thoroughly.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now clean and dry the bowl.
Now use a clean electric beater to beat the egg whites in an incredibly dry bowl until soft peaks form.
After gradually blend the sugar, beating until the mixture is thick and glossy.
Then sensibly fold the egg white mixture into the chocolate mixture.
Comfortably spoon the heavenly chocolate mixture into 4 250ml (1 cup) capacity serving cups.
With due caution responsibly cover and place in the fridge for 6 hours or until set,
Finally evenly dust with icing sugar.
Safety and precaution
Be carefully when melting the chocolate make sure an adult is present at all times.
Helpful Hint
Be careful to not scramble the eggs like we did!!!!
Evaluation
Making the mousse was hard!!!! I accidentally scrambled the eggs…. And our egg whites didn’t work!!! But all and all the mixture tasted great!!!
Chocolate Mousse
Goal: to complete a feast with a rewarding chocolate comfort
Ingredients (serves 4)
1x 200g creamy milk chocolate
3 eggs, at room temperature, separated diligently
55g flaky caster sugar
125ml fluffy thickened cream
Wooden spoon
Icing sugar, to dust
Whisker
Measuring cups
Electric beater
Table spoon
1 large bowl
Method
Firstly evenly separate the egg yolk from the egg white.
After carefully position chocolate in a small frypan, calmly insert a table spoon of butter.
Secondly, stir thoroughly with a wooden spoon until smooth.
Thirdly, cautiously set aside to cool slightly. Stir forcefully in the egg yolks.
Now, use a clean electric beater to beat the egg whites in a sparkling, dry bowl until soft peaks form.
After, gradually integrate the sugar, beating until the mixture is thick and glossy.
Then, circumspectly fold the egg white mixture into chocolate mixture.
With spoon into four 250ml capacity serving.
Now respectively cover and place in fridge for 6 hours or until set.
Lastly evenly dust with icing sugar.
Safety caution:
Use washed utensils(spoons, dishes, cups ect.)
Handy hint
Use old clothes just in case.
Refection
• We had a lot of chocolate and a lot less cream We didn’t do good in separating the eggs
Hot chocolate mousse
Goal: To finish a feast with a heavenly chocolate comfort
Ingredients (serves 4)
1x 200 pkt creamy milk chocolate
3eggs, at room temperature, separated diligently
125ml (1/2 cup) soft thickened cream
55g (1/4 cup) flaky caster sugar
Fluffy icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
Method
Firstly evenly separate the egg yolk and the egg white
After position chocolate in a small frypan, insert a table spoon of butter.
Secondly stir responsibly with a wooden spoon until smooth.
Thirdly carefully set aside to cool slightly. Stir firmly in the egg yolks
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades thoroughly.
Fourthly use a wooden spoon to fold half the cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg
Whites in a sparkling, clean, dry bowl until soft peaks form.
After gradually integrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With awareness spoon into four 250ml (1- cup) capacity serving cups.
With due caution now responsibly cover and place in the fridge for 6 hours or until set.
Finally evenly dust with icing sugar.
Handy Hint: Wear old clothes so you don’t get messy with the chocolate
Safety: Cook with a adult so you don’t get burnt by the oven and also don’t eat to much chocolate or you might get sick.
Reflection: My group worked good together but I thought it was messy and noisy. Also our eggs broke so we had to use a spoon to scoop it out
Chocolate Mousse
Goal: To conclude a feast with a fabulous chocolate comfort.
Ingredient (serve 4)
1x200pkt, creamy milk chocolate
3egg, at room temperature, seprated
125ml (1/2) cup thickened cream
55g (1/4) cup caster sugar
Icing sugar, to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
1 large bowl
Method:
Firstly separate the egg yolk and the egg white
After place chocolate in a small frypan, add a table spoon of butter.
Secondly stir thoroughly with a wooden spoon with a wooden spoon until smooth.
Thirdly carefully set aside to cool slight. Stir in the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peak for wash the blade.
Fourthly use a wooden spoon to fold half the cream.
Now wash and dry the bowl. Now use a clean dry, bowl until it soft peak form.
After gradually add the sugar, beater until the mixture is thick and glossy.
Then fold the egg white mixture in to the chocolate mixture.
With due caution now responsibly cover and place in the fridge for 6 hour or until set.
Finally even dust with icing sugar.
Chocolate mousse
Goal: to conclude a feast with a grand chocolate comfort.
Ingredients (serves 4)
1x 200g pkt creamy milk chocolate
3 eggs, at room temperature, separated diligently
125ml (1/2 cup) soft thickend cream
55g (1/4 cup) flaky caster sugar
Fluffy icing sugar, to dust
Whisker
Measuring cups
Table spoons
Spatula
Electric fry pan
Wooden spoon
1 large bowl
Firstly evenly separate the egg yolk and egg white.
After carefully position the chocolate in a small frypan calmly insert a table spoon of butter.
Secondly stir thoroughly with a wooden spoon until smooth.
Thirdly carefully set aside to cool slightly. Stir firmly in the egg yolks.
Next use a electric beater to beat the cream in a bowl until firm peaks form. Wash the blades thoroughly.
After that use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the whites in a sparkling, dry bowl until soft peaks form.
After gradually integrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With awarness spoon into four 250ml (1 cup) capacity serving cups.
With due caution now responsibility cover and place in the fridge for 6 hours or until set.
Finally consistently dust with icing sugar.
i like your writing Paige 🙂
Goal: To complete a feast with a divine chocolate comfort.
Ingredients (serves4)
1x 20 pkt milk chocolate
3 eggs at room temperature separated carefully
125ml (1/2 cup) soft thickened cream
55g (1/4 cup) flaky caster sugar
Fluff Icing sugar to dust
Whisker
Measuring cups
Tablespoon
Spatula
Electric fry pan
Wooden spoon
Electric beater
Method
Firstly separate the egg yolk and the egg white
After position carefully chocolate in a small fry pan add a tablespoon of butter.
Secondly stir thoroughly with a wooden spoon until smooth
Thirdly carefully set aside to cool slightly stir firmly in the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades intensely.
Fourthly use a wooden spoon to fold half the cream in to the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a sparkling dry bowl until soft peaks form.
After gradually integrate the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate serving cups.
With due caution now sensibly leave the plate gently in the fridge for 6 hours till set.
Finally consistently dust with icing sugar.
Safety caution: wash the dishes after finished.
Hint: make sure you have an apron on just in case anything goes on your clothing.
Evaluation: Our team worked very well because we participated about who is mixing what.
But one thing we need to work on is not to crack the egg on the bowl hard so it won’t scatter all over the place.
Chocolate mousse
Ingredients (serves 4)
1x200g addictive milk chocolate
3 eggs at room temperature separated sensibly
125ml (1/2 cup) soft thickened cream
55g (1/4 cup) flaky caster sugar
Fluffy icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
1 large bowl
Method
Firstly, equally separate the egg yolk and the egg white.
After, cautiously place chocolates into small frypan add a table spoon of butter.
Secondly, stir thoroughly with wooden spoon until smooth.
Thirdly, calmly set aside to cool slightly. Stir firmly in the egg yolk.
Next, use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades thoroughly.
Fourthly, use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now, use a clean electric beater to beat the egg whites in a sparkling, dry bowl until soft peak form.
After, gradually integrate the sugar beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With, awareness spoon into four 225ml (1 cup) capacity serving cups.
With due caution now responsibly cover and place in the fridge for 6 hours until set.
Safety hint
Remember to wash dishes before using.
Evaluation
I liked how everything went according to plan.
i like the way you used vocabuary
Name paige.w age 11
Title: Chocolate mousse
Goal: To conclude a feast with a grand chocolate comfort
Ingredients
• 1*200g pkt smooth chocolate
• 3 eggs at room temperature separated diligently
• 125ml (1\2 cup) soft thickened cream
• 55g (1\4 cup) caster sugar icing sugar to dust
• whisker
• measuring cups
• table spoons
• spatula
• electric frypan
• wooden spoon
• electric beater
• 1 large bowl
METHOD
Firstly evenly separate the egg yolk and the egg white.
After carefully position the chocolate in a small frypan calmly insert a table spon of butter
Secondly stir thoroughly with a wooden spoon until smooth .
Thirdly carefully set aside to sightly cool. Stir firmly in the egg yolks.
Next use an electric beater to beat the cream until firm peaks form. Wash toughly
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture repeat with remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a sparkling dry bowl until soft peaks form.
After gradually integrate the sugar beating until the mixture is thick .
GOAL: TO END A MEAL WITH A DEVINE CHOCOLATE COMFORT.
INGREDIENTS
1 200G PACKET DELECTIBLE MILK CHOCOLATE
3 EGGS AT ROOM TEMPERATURE SEPERATED DILIGENTLY
125ML CREAMY THICKENED CREAM
55G SWEET CASTER SUGAR
SMOOTH ICING SUGAR TO DUST
WHISKER
MEASURING CUPS
TABLE SPOON
SPATULAR
ELECTRIC FRYPAN
WOODEN SPOON
ELECTRIC BEATER
1 LARGE BOWL
METHOD
FIRSTLY CAUITIOUSLY SEPARATE EGG WHITE AND EGG YOLK.
SECONDLY MIX THOROUGHLY WITH A WOODEN SPOON UNTIL SMOOTH.
THIRDLY WITH CAUTION SET ASIDE VTO COOL SLIGHTLY. SENSIBLY STIR IN THE EGG YOLKS.
NEXT USE AN ELECTRIC BEATER TO BEAT THE CREAM IN A BOWL UNTIL FIRM PEAKS FORM. WITH CARE WASH THE BLADES FROM THE BEATER.
FORTHLY USE A WOODEN SPOON TO FOLD HALF THE CREAM INTO THE CHOCOLATE MIXTURE. REPEATE WITH REMAINING CREAM. NOW WASH AND DRY THE BOWL.
NOW USE THE CRYSTLE CLEAN BEATERS TO BEAT THE EGG WHITES IN A GLISTENING DRY BOWL UNTIL SOFT PEAKS FORM.
AFTER GRADUALLY AS WELL AS RESPONSBLY INTERGRATE THE SUGAR, BEATING THE MIXTURE UNTIL THICK AND GLOSSY.
THEN CIRCUMSPECTALY FOLD THE EGG WHITE MIXTURE INTO THE CHOCOLATE MIXTRURE.
AFTER THAT SPOON INTO FOUR 25ML (1 CUP) CAPACITY SERVING CUPS.
WITH DUE CAUTION NOW CAREFULLY COVER AND PLACE IN FRIDGE FOR 6 HOURS OR UNTIL SET.
FINALLY CONSISTANTLY DUST THE TOP WITH ICING SUGAR.
SAFTY: MAKE SURE YOU SEPARATE THE EGGS PROPERLY
BECAUSE EGG SHELLS MAY FALL INTO YOUR MOUSSE.
HANDY HINT: WEAR AN APRON TO PROTECT YOUR CLOTHES.
REFLECTION: I THINK OUR GROUP WORKED WELL TOGETHER BECAUSE WE ALL GOT TO DO SOMETHING. I THINK OUR MOUSSE TURNED OUT WELL BECAUSE WE DIDN’T OVER COMPLECATE THINGS. I THINK WE NEED USE COOKING CHOCOLATE BECAUSE PROPER CHOCOLATE BURNS LIKE OURS DID!
ZAC AGE TEN
Goal: To complete a dinner with a divine chocolate pleasure.
Ingredients: 1 x 200g pkt creamy milk chocolate, egg’s at room tempture, 125ml (1/2) cup soft thickened cream , 55g of caster sugar.
Method: Firstly evenly separate the egg yolk and the egg white. After carefully position chocolate in a small fry-pan, calmly insert a table spoon of butter.
Secondly responsibly stir with a wooden spoon until smooth.
Thirdly set aside to cool slightly. Next calmly use a electric beater to beat the cream in a bowl.
Fourthly us e a wooden spoon to fold half of the cream into the chocolate mixture.
Now use a electric beater to beat the egg whites in a large bowl.
After integrate the sugar, beating until the mixture is thick and glossy.
Now let it sit for six hours. Enjoy!
Chocolate Mousse
Goal: To complete a feast with a tempting, irresistible, heavenly chocolate comfort.
Ingredients(serves 4)
1x200g pkt smooth, creamy milk choc
3 eggs at room temperature separated diligently.
125ml (1/2 cups) of soft thickened cream
55g(1/4)flaky caster sugar
Icing sugar to dust
Whisker
Measuring cups
Tablespoon
Spatula
Electric fry-pan
Wooden spoon
Electric beater
1 large bowl
Method
Firstly evenly separate the egg yolk and the egg whites.
After comfortably situate the milk chocolate in a small fry-pan, calmly insert a tablespoon of butter.
Secondly stir thoroughly with a big wooden spoon until thick and smooth.
Thirdly cautiously set aside to cool briefly. Stir firmly in the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peaks form . Wash the blades completely.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a spotless, sparkling, dry bowl until soft peaks form.
After gradually combine the sugar, beating until mixture is thick and glossy.
Then circumspectly, lightly fold the egg white into the chocolate mixture (the chocolate mousse).
With awareness spoon four 250ml(1 cup) capacity serving cups.
With due consideration responsibly cover and place in the fridge for 6 hours or until set.
Finally consistently dust with icing sugar.
Safety/precaution: Make sure when your separating the egg yolk from the egg white make sure you don’t accidentally get some egg shell in with your yolk/egg whites.
Handy hint: Wash equipment before use.
Reflection /Evaluation: I did not like our chocolate mousse and next time I would like to use a milk chocolate
great golden and awesome writing great effort keep trying your best
Chocolate mousse
Goal: to conclude a meal with a delicious chocolate comfort.
(Ingredients severs 4)
1×200 pkt silky milk chocolate
3 eggs at room temperature, separated
(125ml) ½ soft thickened cream
55g ¼ cup caster sugar
Icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
1 large bowl
Firstly equally separate the egg yolk and the egg white.
After sensibly position chocolate into a small electric frypan with awareness insert a table spoon until smooth.
Thirdly safely set aside to slightly stir firmly in the egg yolks.
Next use an electric beater to beat the cream in a bowl until forms a mountain wash the blades.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture repeat with remaining cream.
Now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites into a clean dry, bowl until soft mountain forms.
After gradually add the sugar, beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With concern spoon in four (250ml) 1 cup capacity serving cups.
With due caution now responsibly cover and place in the fridge for 6 hours or until set.
Finally evenly dust with icing sugar.
Handy hints check the date for all of your food.
Chocolate Mousse
Goal : To conclude a desert with a divine chocolate comfort .
Ingredients {serves 4}
1x200g pkt grand milk chocolate
3 eggs ,at room temperature ,separated
125ml (1/2 cups) tasty thickened cream
55g (1/4 cups ) caster sugar
Rich Icing sugar ,to dust
Whisker
measuring cup
table spoon
spatula
electric fry pan
electric beater
wooden spoon
1 large bowl
Method
Firstly ,evenly separate the egg yolk and the egg white.
After warily position chocolate in a small electric fry pan, calmly insert a table spoon of butter.
Secondly stir thoroughly with a wooden spoon until smooth.
Thirdly very carefully set aside slightly .Stir in the egg yolks .
Next use an electric beater to beat the cream in a bowl until firm mountains form.Wash the blades throughly .
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture .Repeat with remaining cream.
Now wash and dry the bowl.
Now use a clean electric beater to beat the egg white in a dry ,perfectly washed bowl until soft peaks form .
After gradually pour the sugar, beating until the mixture is so thick and glossy. Then circumspectly fold the egg white with the mixture.
With awareness spoon into four 250 ml cups serving cups. Carefully place in fridge for 6 hours .
Safety :remember to be careful when using fry pan
Chocolate mousse
Goal: To conclude a delightful feast with a spectacular chocolate comfort
Ingredients: (serves 4)
1x200g pkt creamy milk chocolate
3 eggs room temperature, diligently separated
125ml soft thickened cream
55g sweet caster sugar
Icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric fry pan
Wooden spoon
Electric beater
1 large bowl
Method:
Firstly separate the egg yolk from the egg whites.
After, place chocolate in a small fry pan, add a table spoon of butter.
Secondly stir responsibly with a wooden spoon until smooth.
Thirdly carefully set aside to cool slightly. Introduce the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades.
Fourthly use a wooden spoon to fold half of the cream into chocolate mixture. Repeat with the remaining cream, now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
After gradually add the sugar, beating until the mixture is thick and glossy.
Then fold the egg white mixture into the chocolate mixture.
Spoon into for 250ml capacity serving cups.
Now cover and place in the fridge for 6 hors until set.
Finally evenly dust with icing sugar.
Safety: ALWAYS have an adult with you when you cook.
Hint: Use very fine chocolate.
Wow nice golden words Montana it is making me hungry
great golden words and great yum this is awesome
Great golden words yum this is awesome
Chocolate Mousse
Goal: To finish a meal a generous chocolate surprise.
Ingredients (serves 4)
1 x 200g pkt creamy milk chocolate
3 eggs room temperature, separated carefully
125ml (1/2 cup) soft thickened cream
55g (1/4 cup) flaky caster sugar
Fluffy icing sugar, to dust
Wisk
Measuring cups
Table spoon
Spatula
Electric frypan
Wooden spoon
Electric beater
1 large bowl
Method
Firstly carefully separate egg yolk and egg white.
Afterwards calmly position chocolate in a small fry pan and add a table spoon of butter
Secondly stir firmly with wooden spoon until smooth.
Thirdly gracefully set aside to cool slightly. Stir sensibly in the egg yolk.
Next use an electric beater to beat cream in bowl until firm peaks form. Wash blades thoroughly.
Fourthly use a wooden spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Now wash and dry the bowl.
After use a clean electric beater to beat the egg whites in a spotless dry bowl until soft peak forms.
Afterwards gradually integrate the sugar beating until the mixture is thick and glossy.
Then circumspectly fold the egg white mixture into the chocolate mixture.
With care spoon in our 250ml ( 1 cup ) capacity serving cups.
With awareness responsibly cover and place in the fridge for 6 hours or until set.
Finally consistently dust with icing sugar.
Handy Hint: always have an adult around.
Safety/Precaution: wash your essentials after use.
Reflection/Evaluation: Next time we’ll have to do a way we know for separating the eggs.
By Gabby Bingham
Goal: To conclude a delightful feast with a spectacular chocolate comfort
Ingredients: (serves 4)
1x200g pkt creamy milk chocolate
3 eggs room temperature, diligently separated
125ml soft thickened cream
55g sweet caster sugar
Icing sugar to dust
Whisker
Measuring cups
Table spoon
Spatula
Electric fry pan
Wooden spoon
Electric beater
1 large bowl
Method:
Firstly separate the egg yolk from the egg whites.
After, place chocolate in a small fry pan, add a table spoon of butter.
Secondly stir responsibly with a wooden spoon until smooth.
Thirdly carefully set aside to cool slightly. Introduce the egg yolks.
Next use an electric beater to beat the cream in a bowl until firm peaks form. Wash the blades.
Fourthly use a wooden spoon to fold half of the cream into chocolate mixture. Repeat with the remaining cream, now wash and dry the bowl.
Now use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
After gradually add the sugar, beating until the mixture is thick and glossy.
Then fold the egg white mixture into the chocolate mixture.
Spoon into for 250ml capacity serving cups.
Now cover and place in the fridge for 6 hors until set.
Finally evenly dust with icing sugar.
Safety: ALWAYS have an adult with you when you cook.
Hint: Use very fine chocolate.
mmm mmm delicious