Chocolate Mousse Cup (with chocolate cup recipe)

1. Heat white chocolate over hot water.

2. Slowly stir at 40 degrees until the chocolate is completely melted.

3. Cool down to 25 degrees and keep at 29 degrees.

4. Put the chocolate paste into the Miaofu paper mold.

5. Rotate the paper mold to evenly hang a layer of chocolate paste on the cup wall, and pour out the excess chocolate paste. Put it in the refrigerator and refrigerate until it solidifies.

After solidification, tear off the paper mold to make the chocolate cup.

7. Break the gelatin tablets into small pieces and soak them in a teaspoon of cold water until soft.

8. Use a manual whisk to beat the egg yolk until the color becomes lighter and fluffy.

9. Put milk, sugar, and chocolate that has been broken into small pieces into a pot, heat over low heat, and stir continuously until the chocolate is completely melted.

10. Continue heating until boiling.

11. Slowly pour the boiled chocolate milk into the egg yolk mixture in fine lines and stir continuously until completely blended.

12. Add softened gelatin tablets while hot and stir until completely melted. Let it cool down.

13. Use an electric whisk to create patterns on light cream.

14. Pour the cooled chocolate syrup into light cream, stir well, and the liquid mousse is ready.

15. Carefully pour the liquid mousse into the pre made chocolate cup. Refrigerate for at least 4 hours until completely solidified, and it is ready for consumption. (I added protein frosting and strawberries as shown in the picture, but they can be left unadorned.)