What to Do with The Extra Egg Yolk-authentic Chocolate Mousse

Name: What to Do with The Extra Egg Yolk-authentic Chocolate Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 225g milk; 30g White sugar; 6g (gelatin powder) Gelatin powder; 110g (chopped) Dark Chocolate Coin; 220g Light cream

by Heart Sign Language 00

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

If you have seen my last recipe "Tender and Smooth Steamed Pudding-Baileys Sweet Pudding", you should remember that I sold it. For this recipe, I will tell you what to do with the extra 2 egg yolks. Today's chocolate mousse is based on the first dessert in the "Dessert Bible".
I have also made a lot of chocolate mousse in the past. Reading the method in the book completely subverted my previous ideas. In the past, I used the method of heating the mousse over water, but in the book I used the method of heating directly with a small fire, which inevitably makes people curious and eager to try.
The heart is not as good as the action. I didn't expect the finished product to taste very mellow, the chocolate flavor is rich, so delicious! Worthy of being a dessert bible!
The fluffy mousse made with chocolate and cream is suitable for any occasion-whether it is the daily three meals a day at home or a special occasion that wants to impress people. In addition, the mousse can be prepared in advance, so it is best to entertain guests.
Considering that the city where I live is relatively wet and cold in winter, and there is no heating, the chocolate will condense too fast, so the production process is slightly different from the operation in the book.
At the end of the recipe, I also attached the recipe in the book for your reference. "

Ingredients

2 pcs Yolk
225g Milk
30g White Sugar
6g (gelatin powder) Gelatin Powder
110g (chopped) Dark Chocolate Coin
220g Light Cream

What to Do with The Extra Egg Yolk-authentic Chocolate Mousse

1. Combine egg yolks, milk and sugar in a nonstick pan.

What to Do with The Extra Egg Yolk-authentic Chocolate Mousse recipe

2. Sprinkle the gelatin powder evenly and let it stand for five minutes until the gelatin powder becomes slightly soft.

3. Stir in the chocolate chips.

4. Heat on low heat for about 15 minutes, stirring occasionally with a high-temperature spatula, until the gelatin powder is completely dissolved and the chocolate is melted. The mixture becomes viscous and can be evenly coated on the spatula.

5. Cover the pot and put it in the refrigerator, stirring occasionally until the mixture can be piled up after being poured out with a spoon.

6. Whip the whipped cream until it has obvious lines and can flow slowly.

7. Use a spatula to stir the cream into the mixture in step 5, mix well into a chocolate mousse liquid, pour the mousse liquid into the pudding mold. Use a spoon to randomly draw patterns on the surface.

8. Cover with plastic wrap and chill in the refrigerator for 4 hours, or until the mousse is solidified, you can enjoy it.

9. Finished picture

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16. Original recipe of "The Dessert Bible"

Tips:
1. Do not boil when heating the mixture on a low fire, otherwise it will condense.
2. If there is no gelatin powder, you can use the same amount of gelatin tablets instead.
3. The chocolate I use is 65% cocoa butter.