Chocolate Mousse

Chocolate Mousse

1. Add 1 egg yolk to 50g of milk to beat, and simmer on low heat to form a thick paste;

2. After the fire ceases, add 50g of whipped cream and mix well;

3. Add 10g sugar to the remaining 100g whipped cream;

4. Beat the whisk into a patterned state;

5. Add 10g sugar to the remaining 1 egg white;

6. Nine distribution states marked with small sharp corners;

7. The well-stirred egg yolk paste is turned on again, add 125g dark chocolate and boil to melt;

8. After cooling to room temperature, add egg white and stir evenly;

9. Be sure to add it slowly, the egg whites are well mixed, it will be very helpful to add the whipped cream;

10. Then add the whipped cream and mix evenly in the same way;

11. This is the state after mixing, very delicate, at this time the chocolate is about to solidify;

12. Scrape it into the mold with a hanging knife or squeeze it into a piping bag, put it in the refrigerator and freeze it until it is hard!