A simple chocolate mousse for everyone. If the taste of the previous chocolate mousse in the blog is "light", this is "smooth". Different tastes, which one do you like?
Pour the fish gelatin powder into a small bowl and add 1 teaspoon of cold water to make the fish gelatin powder saturated.
The egg yolk is sent with an egg beater to a lighter, fluffy state.
Put the milk, chopped or chopped dark chocolate pieces in a small pot, heat and stir until the dark chocolate is completely melted and continue to heat to boiling.
Use the whisk to whipped the yolk from the second step and pour the boiled chocolate milk into the yolk immediately. At first, you need to let the chocolate milk pour into thin lines. You can't pour too much too fast, so that the egg yolk is cooked into granules. After pouring 1/3 of the chocolate milk, you can speed up. Continue to pour and pour until all the chocolate milk is finished.
When all is finished, it shows a thick state. Consistency can hang a thick layer on the scraper
Add the fish gelatin powder in the first step of the heat and stir until the fish gelatin powder is completely dissolved.
Put the prepared chocolate mixture in the refrigerator and freeze it. The chocolate mixture is completely cooled and becomes thicker, but it is taken out when it has not solidified.
Animal whipped cream is sent to the extent of soft foaming with an egg beater
Mix the whipped cream and the refrigerated chocolate mixture with a squeegee to form a mousse solution.
Put the mousse in a glass, glass bottle or other container you like, put it in the refrigerator for more than 4 hours, and then eat it after it has been completely shaped. A little chocolate crumb can be placed on the mousse surface as a decoration
1. The most critical step in this mousse is to flush the boiled chocolate milk into the egg yolk. At the time of production, the chocolate milk should be poured into the egg yolk immediately after boiling, and it will continue to be whipped. It will be poured into a thin line at the beginning, and then speed up when it is finished 1/3. After this step is completed, the prepared chocolate mixture will be very thick and smooth, and there should be no graininess. 2. If you use a gelatin tablet, soak it in cold water and mix it directly into the freshly mixed hot chocolate mixture until it is dissolved.