{"id":5203,"date":"2014-02-03T08:54:17","date_gmt":"2014-02-03T13:54:17","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5203"},"modified":"2021-12-18T12:57:33","modified_gmt":"2021-12-18T17:57:33","slug":"mousse-de-chocolate-con-leche-evaporada","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/","title":{"rendered":"Mousse de Chocolate con Leche Evaporada"},"content":{"rendered":"<p>Todo comenz\u00f3 con Cristi\u00e1n y su proyecto de hacer <a title=\"Receta de Manjarate (Mousse de Cajeta)\" href=\"http:\/\/www.loquecomemos.com\/receta-de-manjarate-mousse-de-cajeta\/\">manjarate<\/a> black.<\/p>\n<p>Este es un fracaso \u2013si se quiere\u2013 porque no qued\u00f3 <strong>black<\/strong>, pero qued\u00f3 incre\u00edble.<!--more--><\/p>\n<p><a href=\"https:\/\/le-fort.org\/jarabe-de-chocolate-sirope-de-chocolate-casero\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5196\" data-permalink=\"https:\/\/le-fort.org\/cocina\/jarabe-de-chocolate-sirope-de-chocolate-casero\/jarabe-chocolate\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate.jpg?fit=700%2C490&amp;ssl=1\" data-orig-size=\"700,490\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"jarabe-chocolate\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate.jpg?fit=700%2C490&amp;ssl=1\" class=\"alignright size-medium wp-image-5196\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-300x210.jpg?resize=300%2C210&#038;ssl=1\" alt=\"jarabe-chocolate\" width=\"300\" height=\"210\" \/><\/a>La idea fue reemplazar el manjar blanco del manjarate por <a title=\"Jarabe de Chocolate (Sirope de Chocolate) Casero\" href=\"http:\/\/www.loquecomemos.com\/jarabe-de-chocolate-sirope-de-chocolate-casero\/\">jarabe de chocolate<\/a>, y fue una buena idea, claro que no fue lo que hab\u00eda en la mente al prepararlo.<\/p>\n<p>Se conserv\u00f3 bien la untuosidad del manjarate y como el jarabe tiene gusto fuerte a chocolate, quedo bien chocolatoso. Lo \u00fanico en que no se cumpli\u00f3 la esperanza fue en el color.<\/p>\n<p>Se prepara as\u00ed.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 tarro de leche evaporada bien fr\u00edo<\/li>\n<li>1 receta de <a title=\"Jarabe de Chocolate (Sirope de Chocolate) Casero\" href=\"http:\/\/www.loquecomemos.com\/jarabe-de-chocolate-sirope-de-chocolate-casero\/\">jarabe de chocolate<\/a><\/li>\n<li>2 sobres (15 grs.) de gelatina sin sabor disueltos en media taza de agua caliente, y luego dejar que se enfr\u00ede para que no se desarme la espuma.<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<p>Batir la leche evaporada fr\u00eda hasta que quede espumosa.<\/p>\n<p>A\u00f1adir el jarabe de chocolate de a poco y luego la gelatina sin dejar de batir.<\/p>\n<p>Verter en moldes individuales o en uno grande, seg\u00fan se prefiera.<\/p>\n<p>Refrigerar unas 4 horas.<\/p>\n<p>Devorar.<\/p>\n<p>As\u00ed de simple.<\/p>\n<figure id=\"attachment_5208\" aria-describedby=\"caption-attachment-5208\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5208\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/mousse\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mousse\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Servido el mousse&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5208\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/02\/mousse.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Servido el mousse\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5208\" class=\"wp-caption-text\">Servido el mousse<\/figcaption><\/figure>\n<p>Ahora seguiremos buscando c\u00f3mo hacer que quede oscuro.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5204\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/mousse-cuchara-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mousse-cuchara-2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-5204\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?resize=700%2C500&#038;ssl=1\" alt=\"mousse-cuchara-2\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-cuchara-2.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/a>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mousse de chocolate intentando modificar nuestra receta de manjarate, que es un mousse de manjar. Est\u00e1 hecho con leche evaporada y jarabe de chocolate.<\/p>\n","protected":false},"author":1,"featured_media":5207,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,25],"tags":[358,197,86],"class_list":["post-5203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-reposteria","tag-chocolate","tag-leche-evaporada","tag-postre","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1lV","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5151,"url":"https:\/\/le-fort.org\/cocina\/receta-de-manjarate-mousse-de-cajeta\/","url_meta":{"origin":5203,"position":0},"title":"Receta de Manjarate (Mousse de Manjar Blanco)","author":"Le-Fort.org","date":"20 de Enero, 2014","format":false,"excerpt":"Receta de manjarate hecho en casa. El manjarate es un mousse de cajeta (manjar blanco, dulce de leche) cubierto con una capa de chocolate s\u00f3lido.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5194,"url":"https:\/\/le-fort.org\/cocina\/jarabe-de-chocolate-sirope-de-chocolate-casero\/","url_meta":{"origin":5203,"position":1},"title":"Jarabe de Chocolate (Sirope de Chocolate) Casero","author":"Le-Fort.org","date":"28 de Enero, 2014","format":false,"excerpt":"Receta de sirope de chocolate casero, o jarabe de chocolate. S\u00f3lo tiene cacao amargo en polvo, az\u00facar, una pizca de sal y agua. Es muy simple, r\u00e1pido y delicioso.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":5203,"position":2},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. Realmente excelente. F\u00e1cil y delicioso.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8909,"url":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/","url_meta":{"origin":5203,"position":3},"title":"Mousse de Chocolate de dos Ingredientes","author":"Le-Fort.org","date":"16 de Noviembre, 2016","format":false,"excerpt":"De la emulsi\u00f3n a la espuma","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":236,"url":"https:\/\/le-fort.org\/cocina\/pavlova-de-chocolate\/","url_meta":{"origin":5203,"position":4},"title":"Pavlova de Chocolate","author":"Marell Rojas","date":"28 de Mayo, 2020","format":false,"excerpt":"Receta de Pavlova de chocolate, que se puede convertir en una torta Concorde.","rel":"","context":"En &quot;Postres&quot;","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"Carbonara Photo by Sam Lion from Pexels","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5352,"url":"https:\/\/le-fort.org\/cocina\/barra-de-chocolate-frita\/","url_meta":{"origin":5203,"position":5},"title":"Barra de Chocolate Frita","author":"Le-Fort.org","date":"22 de Marzo, 2014","format":false,"excerpt":"Receta de barra de chocolate frita, en este caso con un Milky Way. Se congela el chocolate, se pasa por harina y batido y se fr\u00ede. Parece ser una receta escocesa.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/chocolate-frito-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/chocolate-frito-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/chocolate-frito-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/chocolate-frito-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/chocolate-frito-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=5203"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5203\/revisions"}],"predecessor-version":[{"id":16187,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5203\/revisions\/16187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5207"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}