{"id":703,"date":"2012-08-14T07:01:50","date_gmt":"2012-08-14T11:01:50","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=703"},"modified":"2020-01-19T08:38:36","modified_gmt":"2020-01-19T13:38:36","slug":"mousse-au-chocolat","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=703","title":{"rendered":"Mousse au chocolat"},"content":{"rendered":"<p><strong>Source<\/strong> : http:\/\/www.foodnetwork.ca\/recipes\/Chocolate\/recipe.html?dishid=7953<\/p>\n<p><strong>Notes :<\/strong> J&#8217;utilise du chocolat \u00e0 55 % ou un m\u00e9lange de 55 et 72%.&nbsp; Le chocolat au lait est trop sucr\u00e9.<\/p>\n<p>La pr\u00e9paration peut se congeler dans des moules \u00e0 sucettes glac\u00e9es.<\/p>\n<p>Je fais la mousse sans la garniture de fraises.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Chocolate mousse<\/strong><\/p>\n<ul>\n<li>8 ounces silken tofu, room temperature (300g)<\/li>\n<li>8 ounces bittersweet chocolate, chopped (300g)<\/li>\n<li>1 tablespoon vanilla extract<\/li>\n<\/ul>\n<h4><del>Honey Mint Strawberries<\/del><\/h4>\n<ul>\n<li><del>1 cup fresh strawberries, cleaned, hulled and quartered<\/del><\/li>\n<li><del>2 tablespoons fresh mint, chopped<\/del><\/li>\n<li><del>2 tablespoons honey<\/del><\/li>\n<\/ul>\n<div>\n<h3>Directions<\/h3>\n<h4>Chocolate Mousse<\/h4>\n<ol>\n<li>Melt chocolate in a bowl set over a pot of simmering water.<\/li>\n<li>Puree the tofu in a food processor until smooth.<\/li>\n<li>Add the melted chocolate and vanilla and puree again until the mixture is very smooth.<\/li>\n<li>Pour into four serving dishes and chill until ready to serve.<\/li>\n<li>Top with Honey Mint Strawberries.<\/li>\n<\/ol>\n<h4><del>Honey Mint Strawberries<\/del><\/h4>\n<ol>\n<li><del>Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup<\/del><\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.foodnetwork.ca\/recipes\/Chocolate\/recipe.html?dishid=7953 Notes : J&#8217;utilise du chocolat \u00e0 55 % ou un m\u00e9lange de 55 et 72%.&nbsp; Le chocolat au lait est trop sucr\u00e9. La pr\u00e9paration peut se congeler dans des moules \u00e0 sucettes glac\u00e9es. Je fais la mousse &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=703\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,53],"tags":[],"class_list":["post-703","post","type-post","status-publish","format-standard","hentry","category-mousses","category-tofu-poudings"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=703"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/703\/revisions"}],"predecessor-version":[{"id":1124,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/703\/revisions\/1124"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}