Chocolate Mousse Cup

Name: Chocolate Mousse Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5g Gelatine Tablets; 25g Caster sugar; 50g milk; 50g Light cream; 50g dark chocolate; 3 slices Digestive Biscuits; a little cocoa powder; Some Liquor

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I forgot this last bit of chocolate until I saw it again that day. As a result, it has become a concern in my heart again. I found a few places for it, but there are too few chocolates, and I always feel that it is not easy to operate. Later, it was Ms. Meng’s chocolate mousse that was easier to convert, so I divided it by two, which happened to be my own chocolate. However, there are no cocoa biscuits, no strawberries. The strawberries can be omitted, and the cocoa pie can be made fresh. However, making cocoa biscuits seemed a bit too tossing, so I simply replaced them with ready-made digestive biscuits. However, digestive biscuits are firmer and do not have the softness that melts in your mouth like cocoa biscuits. Make do, you eat mousse, I eat biscuits.

Ingredients

Chocolate Mousse Cup

1. Ingredients: 1.5 grams of gelatin flakes, 50 grams of milk, 25 grams of caster sugar, 50 grams of dark chocolate, 50 grams of light cream. 3 digestive biscuits, appropriate amount of liquor and sugar, a little cocoa powder

2. Pour milk, caster sugar, and dark chocolate into a bowl, sit in hot water, heat on a low heat, and keep stirring until the chocolate and sugar are completely melted. take out. Soak the gelatine slices in ice water until soft, remove, squeeze out the water, and stir in the chocolate milk until it is completely melted. Sit the bowl in cold water and stir until it cools.

3. Whip the whipped cream to five or six points, add it to the chocolate liquid twice, and mix well. Put a biscuit on the bottom of the container, brush with liquor and sugar,

4. Pour the mousse liquid, put it in the refrigerator, and refrigerate until solidified. Beat a little whipped cream until thick, squeeze it on the solidified chocolate mousse, sprinkle a little cocoa powder, and serve.

Tips:
The chocolate is cut into crumbs in advance to make it easier to melt.
The temperature of the melted chocolate should not be too high, so sit in hot water and avoid direct heating by the fire.
The surface decoration can be changed arbitrarily according to your preferences.