The last update was still before the festival, in the blink of an eye it was the fifteenth day of the first month, the time passed too quickly, everyone was long gone ha!!
This Spring Festival, the two happiest things:
1. For the first time, my father, my mother, my grandparents, and my grandparents all received from Beijing for the New Year. Compared with the lively hometown in Hunan, Beijing's New Year's Pass is much colder, and even the vegetable market is closed. The taste of the year is light, but with the family, the taste of home is more than ever.
2, put a long, long holiday. - So much so that when I got back to work, I was still in a bit of a trance, unable to accept the cruel fact that the holiday was over. It turns out that during the Spring Festival holiday, how long it takes to rest is not enough.
A simple chocolate mousse for everyone. If the chocolate mousse in the blog is "light", this one is "thick and smooth". Different taste, see which one you like? (Collapse)
Dark chocolate 100 g
Milk 200 g
Animal whipped cream 150 g
2 egg yolks
40 g caster sugar
1 tsp of fish gelatin powder
1 tsp of cold water
A little dark chocolate chip
A little white chocolate chip
1. Pour fish gelatin powder into a small bowl and add 1 teaspoon of cold water to absorb enough water from the fish gelatin powder.
2. Beat the yolks with an egg whisk until the color becomes lighter and the volume is fluffy.
3. Place milk, sugar, chopped or broken dark chocolate cubes in a small pot, heat and stir until the dark chocolate is completely dissolved, continue to heat until boiling.
4. Use an egg whisk to beat the yolks from Step 2 continuously, while pouring the boiled chocolate milk into the yolks immediately. At the beginning, it is necessary to pour the chocolate milk in a thin line, not too much too quickly, so as not to burn the yolk into granules. After pouring 1/3 of the chocolate milk, you can speed up. Continue to whip and pour until all the chocolate milk is poured.
5. After all pouring, it is in a thick state. Consistency enables a thick layer to be attached to the spatula.
6. Add the fish gelatin powder from the first step while hot and stir until the fish gelatin powder is completely dissolved.
7. Place the prepared chocolate mixture in the refrigerator and remove when the chocolate mixture has cooled completely and become thicker, but not yet solidified.
8. Whisk the animal whipped cream with a whisk until it is soft and foamy.
9. Mix the whipped cream with the refrigerated chocolate mixture with a rubber spatula to form a mousse solution.
10. Put the mousse liquid in a glass, glass bottle or other container you like, refrigerate for more than 4 hours, and then fully set before eating. A little chocolate chip can be placed on the surface of the mousse as a garnish.
1. The most critical step in this mousse is to pour the boiled chocolate milk into the egg yolk. When making, the chocolate milk is poured into the egg yolk immediately after boiling, and the whipping is continuous, starting with a thin line, and then speeding up after 1/3 of the pour. After this step is completed, the prepared chocolate mixture will appear in a very thick and smooth state, and there should be no graininess. 2: If you use gelatin tablets, soak them in cold water to soften them, then directly put them into the hot chocolate mixture just mixed and stir until dissolved.
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