1. First take a small bowl, put cold water in the bowl, and soak the gelatine slices in cold water. Pour the milk into another small pot and heat it to 80 degrees (you can add a little lemon juice, or not add it)
2. Pour the egg yolks and white sugar into another bowl and stir gently until slightly white
3. Then add the stirred milk to the bowl of stirred egg yolks and mix gently. The mixed milk now has small bubbles
4. Heat to about 80 degrees over a low heat, cook until there are no small bubbles, then add the soaked gelatine and mix well until completely melted
5. Put the chocolate in another bowl, heat it in water to melt, add the mixed milk, and mix gently
6. Beat whipped cream to 6 and distribute, mix well with chocolate milk batter, and add rum to make mousse batter
7. Pour the mousse paste into a container and chill in the refrigerator until set
8. Decorate the surface slightly when you eat, you can add your favorite fruits~ or sift some powdered sugar or cocoa powder and it’s OK
Tips:The temperature of melted chocolate is generally not more than 32℃, and the chocolate will separate the oil when the temperature is high. Some people like to chop it up when melting chocolate, but this is totally unnecessary. It is easy to produce particles when the chocolate is cut into small pieces and melted, so you only need to cut the chocolate into small pieces. It should be noted that the chocolate must not be dipped in water when melting it.
