Chocolate mousse

Chocolate mousse

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~

Difficulty

Easy

Time

2h

Serving

4

by Amanda's slow talk

4.9 (1)

Ingredients

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How to make it (Chocolate mousse)

1. Separate egg yolk and egg white
Chocolate mousse recipe
2. Pour milk in a small pot, sprinkle a pinch of salt, and boil on low heat
Chocolate mousse recipe
3. Break the dark chocolate into small pieces, throw in and cook until melted
Chocolate mousse recipe
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
Chocolate mousse recipe
5. Put the egg whites in the big bowl of the cook machine and add the fine sugar
Chocolate mousse recipe
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
Chocolate mousse recipe
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
Chocolate mousse recipe
8. Add the whipped egg whites to the chocolate twice and mix well
Chocolate mousse recipe
9. Beat the cream until a clear pattern appears on the surface, add it to the chocolate and mix evenly
Chocolate mousse recipe
10. Put the prepared mousse in the refrigerator for at least 2 hours to set
Chocolate mousse recipe
11. After taking it out, add some whipped cream and sprinkle with chocolate crumbs for decoration
Chocolate mousse recipe
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


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