Chocolate Mousse

Chocolate Mousse

1. Let’s talk about the mold first. The diameter of the mold is less than 10 cm. The bottom of the mold is wrapped with a layer of plastic wrap and a layer of tin foil. Recipe is three quantities

2. Put the Oreo biscuits (or digestive biscuits) into the bag and break them with a rolling pin, or break them with a food processor, melt the butter, mix well with the biscuits, put them in the mold evenly, use 3 pieces, use the mold that comes with it Press the tablets flat, put them in the refrigerator and freeze for a while.

3. Soak the gelatine slices in cold water in advance. Put 80 grams of chocolate, 40 grams of cream, and 45 grams of milk into a small pot, boil on low heat, and finally stir evenly. Let it dry slightly before adding the softened gelatine slices, otherwise the temperature is too high. High, gelatin has an influence on cohesion, and it is evenly stirred.

4. Add 15 grams of icing sugar to the whipped cream and dispense until 3-5. That is, after the icing sugar is melted in, it will be slightly whipped, and it has fluidity. The cream will stop when it thickens. The amount of sugar added depends on the sugar content of your chocolate and your sweetness degree. Mix well with chocolate paste.

5. Fill it in a can, then place it on a flat plate and refrigerate for several hours.

6. After taking it out, remove the tin foil and plastic wrap, blow gently around with a hair dryer, and then use a small diameter bottle to gently push it out and demold

7. Melt the chocolate and put it into a piping bag, or directly use chocolate sauce, cut a small mouth, and squeeze out the line shape.

8. very beautiful

9. You can also cut the strawberries vertically twice, then stagger them, pour the chocolate sauce, and shake a little moisture-proof powdered sugar.

10. Very mellow mousse

11. Beautiful~

Tips:

Try to choose good quality chocolate. If you want this mousse to be delicious, what you want is the quality of the chocolate. I use 70% cocoa butter. You can also choose Dove dark chocolate. Try to choose high cocoa butter. Regarding the sugar, it also depends on the sweetness of your chocolate and your sweetness. Just beat the whipped cream to thicken the volume, don't beat it to the point of decorating or spreading the noodles, the mousse tastes poor.