Chocolate Mousse
1.
Separate egg yolk and egg white
2.
Pour milk in a small pot, sprinkle a pinch of salt, and boil on low heat
3.
Break the dark chocolate into small pieces, throw in and cook until melted
4.
Slowly pour the chocolate-milk mixture on the egg yolk while it is hot, stir while pouring until it is smooth, cool and set aside
5.
Put the egg whites in the big bowl of the cook machine and add the fine sugar
6.
Boil a small pot of boiling water, put a bowl with egg whites on it, and stir with egg soaking while heating over the steam
7.
Stop heating when the egg white is heated to 50-60°C, and use a cook machine to blow the egg white until hard foaming
8.
Add the whipped egg whites to the chocolate twice and mix well
9.
Beat the cream until a clear pattern appears on the surface, add it to the chocolate and mix evenly
10.
Put the prepared mousse in the refrigerator for at least 2 hours to set
11.
After taking it out, add some whipped cream and sprinkle with chocolate crumbs for decoration
Tips:
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
