Chocolate Mousse
1.
Prepare all materials, and two clean, water- and oil-free basins
2.
Cut the chocolate into small pieces, put it in a glass basin, and heat it to melt. (Place the bowl in the country, but don't let the water touch the glass bowl)
3.
Prepare 7 egg whites. While melting the chocolate, whip the egg whites and lemon juice in a bowl until moist and foamy. Then add sugar and continue to beat until dry foaming
4.
When the chocolate is completely melted, remove it from the heated pan. Add one-third of the egg whites to the hot chocolate and stir quickly until the mixed chocolate liquid is thick and completely combined
5.
Add the remaining egg whites to the chocolate liquid
6.
Put the mousse into a martini glass and put it in the refrigerator for 2-3 hours. Because I don’t have a martini glass, I used another glass instead
Tips:
1. The part that is heated in water is the practice of French chefs. Generally, the glass basin is not directly contacted with the water surface. It is different from the practice of most people in China;
2. When adding egg whites to chocolate, be sure to stir quickly. If the action is not fast, it will cause the chocolate to solidify, causing the mousse to appear lumpy, which will affect the taste;
3. I used lemon zest when serving the plate, and it tasted good with chocolate;
4. Because it is a dark chocolate mousse, it tastes slightly bitter, which is very different from the general mousse.
