Chocolate Mousse
1.
First, soak the gelatine in cold boiled water to soften it for later use. Then use a whisk to beat the egg yolk until it becomes lighter in color and fluffy. The mousse here uses raw egg yolks, but you can’t make it if you mind.
2.
.Pour the dark chocolate and milk together, heat it up on a low heat and stir constantly, remember to make sure to keep it on a low heat. Until the chocolate melts and the milk is heated to a boil
3.
At this time, use a whisk to beat the egg yolks all the time, then pour the boiled milk into the egg yolk liquid immediately, and the whisk should keep whipping at the same time. However, do not pour the milk slowly at first, not too much. And fast, in case the egg yolk is cooked at once, start to pour in a line shape, after pour half of the milk chocolate liquid, you can pour it in a little faster.
4.
The whipped chocolate milk and egg yolk is in a thicker state, then add the soft gelatine while it is hot and stir to dissolve it. Put it in the refrigerator and set aside, because you want it thicker.
5.
Add 40 grams of sugar to the whipped cream, and use a whisk to distribute it until about six or seven. There are lines on the surface.
6.
Then cut and mix the chocolate milk liquid and whipped cream evenly, and the mousse is ready. Pour it into your favorite container and put it in the refrigerator.
Tips:
The boiled milk is poured into the egg yolk immediately, and the whisk must be continuously whipped. However, do not pour the milk slowly at the beginning, not too much and fast, in case the egg yolk is boiled at once, and it will start to become Pour in a line. After half of the milk chocolate liquid is poured in, you can pour it in a little faster.