Super simple chocolate mousse

Practice steps

1: Cut the dark chocolate into small pieces and set aside.

2: Cut the marshmallow into small pieces, put it in a small pot and pour in hot water.

3: Heat slowly over low heat until approximately dissolved.

4: Add chopped dark chocolate and butter and continue to heat over low heat until all melted, stirring frequently.

5: After melting, put the pot aside and let it cool slightly. Remember not to overheat, the chocolate has a shiny, supple texture.

6: Add a small teaspoon of vanilla extract or rum to a low-temperature light cream (optional).

7. Beat through the ice to 7 distribution, that is, the cream can stand up.

8. As shown in the figure.

9: Pour the chocolate marshmallow paste into the whipped cream.

10: Stir gently with a spatula to mix well.

11. As shown in the figure.

12: Place chocolate mousse in equal amounts into the container. Refrigerate for at least 4 hours.

13. Sprinkle your favorite ingredients on the mousse.

14, such as chocolate chips, cocoa powder, cream, strawberries, etc.

15. Eat!

Tips

- The melting point of marshmallows is relatively high, so be sure to put the first one in the pot and add chocolate and butter after it has melted. - Light cream is easier to whisk away at low temperatures, so keep it in the refrigerator until you want to use it and then take it out and beat it on the ice. - Wait until the temperature of the chocolate marshmallow liquid drops a little before pouring it into the cream, otherwise the hot liquid will melt when it touches the cream. But also be careful not to leave the chocolate outside for too long, otherwise it will solidify. - In order not to spoil the light taste of the mousse, be sure to gently mix the cream and chocolate with a spatula. - Remember not to use high temperatures or cook the chocolate for too long, otherwise the chocolate will lose its lustrous texture and appear muddy, appearing very ..... The separation phenomenon of visual impact.....

Mood story

Mousse means 'foam' in French, and as the name suggests, it is known for its light taste. Depending on the production technique, the density of the mousse is light and rich, or sweet and salty. However, most of them use whipped egg whites or creams, and add different flavors of accessories such as chocolate, matcha powder, fruit jam, etc. Mousse sold on the market usually adds a variety of coagulants to make the finished product more aesthetically pleasing and easy to preserve. The variability of tastes, the simple practice of refrigerating without grilling, also makes Mousse a regular at various restaurants and family tables. This time, the chocolate mousse recipe removes the step of sending the egg white, making it more convenient and easy to make. The recipe makes about 4 small portions of chocolate mousse.