This is a chocolate mousse that does not require gelatine at all. It is shaped by cream and whipped egg whites. What is important is the contrast of this light texture with a rich taste. The cold mousse melts in the mouth, and the taste is pure, leaving only the mellow and silky cocoa butter after the tip of the tongue melts. Yes, I'm here to seduce you heavy chocolate lovers~
1. Use more than 70% dark chocolate for chocolate
2. Don't forget to add a little salt to make the mousse more rich
3. When pouring the hot milk chocolate on the egg yolk, pay attention to adding and stirring, and do not cook the egg yolk.
4. Pay attention to the temperature when heating the egg whites, do not cook the egg whites