Chocolate Mousse Cup (with Chocolate Cup Method)
1.
The white chocolate is heated by insulated water.
2.
To 40 degrees, stir slowly until the chocolate is completely melted.
3.
Then cool to 25 degrees and keep warm at 29 degrees.
4.
Put the chocolate syrup into the Miaofu paper mold.
5.
Rotate the paper mold to make a layer of chocolate paste evenly hung on the wall of the cup, and pour out the excess chocolate paste. Put it in the refrigerator and chill until set.
6.
After setting, tear off the paper mold and serve as a chocolate cup.
7.
Break the gelatine tablets into small pieces, add a teaspoon of cold water to soak until soft.
8.
The egg yolks are beaten with a manual whisk until the color becomes lighter and fluffy.
9.
Put the milk, sugar and the broken pieces of chocolate into a saucepan, heat it on a low heat, and keep stirring until the chocolate is completely melted.
10.
Continue heating until boiling.
11.
Slowly pour the boiled chocolate milk into the egg yolk in a thin thread shape and keep stirring until it is completely combined.
12.
Add the soaked gelatin slices while it is hot and stir until completely melted. Let stand to cool.
13.
Use an electric whisk to make the lines of the whipped cream.
14.
Pour the cooled chocolate paste into the whipped cream, stir well, and the liquid mousse is ready.
15.
Pour the liquid mousse carefully into the pre-made chocolate cup. Refrigerate in the refrigerator for more than 4 hours until completely solidified, ready to eat. (I added meringue frosting and strawberries as shown in the picture, but it can be used without decoration)
Tips:
1 White chocolate has less cocoa butter content than dark chocolate, and its stability when heated is not as good as dark chocolate. The Norwegian local chocolate Freia I used, the temperature of which exceeds 44 degrees, will destroy the structure of the chocolate. The purpose of tempering is to make the chocolate easier to solidify and release. It is not easy to melt at room temperature and is more shiny. The poorly tempered chocolate product is not easy to release from the mold, and a layer of hoarfrost will also be applied.
2 The mousse can be decorated with a little fruit. I used meringue frosting and strawberries for decoration.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
