Chocolate Mousse

2024-05-04 14:59:56 638

A classic dessert, the egg yolk is emulsified and the overall taste of the mousse is instant on the palate, making it very prestigious for entertaining guests or serving as afternoon tea.

Details of ingredients

35% Chocolate120g
yolkTwo
Light cream180g
water50 grams
Rum15ml
Fine sugar25g

Technique

difficultybeginner
workmanshipcook
tasteSweetness
timeThree hours

Steps to make Chocolate Mousse

1. Put granulated sugar and water in a milk pot, heat over low heat until the sugar melts, then let the syrup cool and set aside;
2. Put the sweet chocolate in a hot water pot at 50 degrees Celsius, insulate and melt until smooth;
3. Take 45ml of syrup and egg yolk in a mixing bowl, heat them over water, and continuously beat the egg yolks. The temperature of hot water is 80 degrees Celsius;
4. Keep stirring until the egg yolk becomes thick, as shown in the picture,
5. Immediately put the egg bowl into cold water to cool down, while stirring to dissipate heat;
6. Lower the egg yolk to room temperature, add rum and stir well,
7. Add melted chocolate;
8. Mix the egg yolks and chocolate evenly, as shown in the picture in an unmixed state;
9. Fresh cream from the refrigerator, beat until 6-7 and distribute; It is better to control the beating state by hand;
10. Pour 1/2 of the light cream into the chocolate batter and stir well;
11. Pour in the remaining light cream and stir thoroughly until evenly mixed;
12. Pour the mixed chocolate batter into a container, cover it with cling film, and refrigerate it in the refrigerator. After about an hour, it can be consumed.
13. When eating, you can decorate it with chocolate shavings or decorate it with ice cream;