Chocolate Mousse Cup

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

by Food·Color

4.9 (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

2. Pour milk, caster sugar and chocolate into a bowl

3. Sit in hot water, heat on a small fire, and stir

4. The caster sugar and chocolate are completely melted

5. Soak the gelatine slices in ice water until soft

6. Remove and squeeze out the water

7. Put the gelatin slices into the chocolate liquid and stir until completely melted

8. Sit in cold water and stir to cool

9. Whipped cream until thick

10. Add it to the chocolate liquid in two batches and stir

11. Become a uniform mousse

12. Put the digestive biscuits in the container, and brush the surface with liquor and sugar liquid

13. Pour in the mousse, put in the refrigerator and chill until set

14. Take a little whipped cream and beat until it can maintain the pattern

15. Squeezed on the surface of the solidified mousse

16. Sift a little cocoa powder, 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.