The so-called Mousse is usually made using eggs and light cream as the main ingredients, and then accompanied by chocolate, fresh fruit and other ingredients, giving people a double taste and visual enjoyment.
The use of light cream in mousse has been practiced since modern times. In the early classical practice of Mousse, most of them were made of egg yolks, egg whites, sugar, chocolate, and other spices.
Mousse first appeared in France in the 60s, and then spread to Britain and the United States, it can be said that he is not only a masterpiece of French desserts, but also slowly became a home-cooked dessert for the general public in Britain and the United States.
In addition, in the Midwest of the United States, there is a dessert called "Whip" that is very similar to Mousse, and in Bavaria, Germany, there is also a dessert called "Bavarian Dessert" that is also very similar to Mousse.
Chenguang today's chocolate mousse, the traditional recipe of the egg yolk and egg white all removed, through some changes in the production method and process, so that the taste of this mousse more smooth, soft.
This also allows some friends who are "allergic" to egg yolk to eat with confidence! With a large proportion of chocolate, the light cream will not have a very greasy feeling.
Eat it with some fresh fruit and nuts, and the taste will be more layered!
<h1 class="pgc-h-arrow-right" data-track="5" > ingredient list</h1>
Gelatin tablets × 7.5 g
Light cream × 250 ml
Caster sugar × 60 g
Cocoa powder × 15 g
Hot water × 30 ml
Pure milk × 250 ml
72% chocolate × 100 g
Cocoa powder × to taste
Strawberries × to taste
Nuts × to taste
<h1 class="pgc-h-arrow-right" data-track="5" > detailed cooking steps</h1>
-= Step 01 =–
Prepare some ice water and soak 3 gelatin slices in ice water for 5 minutes.
Drain the gelatin slices, which have been soaked and completely softened, and set aside.
-= Step 02 =–
Add 60 g of caster sugar to 250 ml of light cream and whisk the cream with an electric whisk until the surface of the light cream shows a clear line.
Then put the beaten light cream in the refrigerator and set aside.
-= Step 03 =–
Add 30 ml of hot water to 15 g of cocoa powder, then mix the cocoa powder with hot water and set aside.
-= Step 04 =–
Add 100 g of chocolate to 250 ml of pure milk and continue to heat the milk over low heat until the chocolate is completely dissolved and dissolved with the milk.
-= Step 05 =–
Pour the cocoa powder liquid mixed with hot water into the chocolate milk, continue to heat over low heat, and stir until the cocoa powder liquid is completely mixed with the chocolate milk, and then the heat can be turned off.
-= Step 06 =–
Place the gelatin slices in the hot chocolate batter while hot and stir until the gelatin slices are completely dissolved into the hot chocolate batter.
Then sift the hot chocolate paste once and set aside.
-= Step 07 =–
Place a small amount of whipped light cream into the chocolate paste, then stir the whipped light cream with the chocolate paste.
-= Step 08 =–
Then pour the chocolate paste mixed with light cream into the remaining light cream, and then stir the two to mix evenly, which is the complete body mousse paste.
-= Step 09 =–
Lay a layer of baking oil paper in the prepared mold and pour the mixed mousse paste into the mold.
Cover with a layer of plastic wrap and refrigerate the mold overnight.
-= Step 10 =–
Remove the overnight refrigerated mousse upside down, sift the appropriate amount of cocoa powder, and you can slice it and eat it.
<h1 class="pgc-h-arrow-right" data-track="5" > points and tips</h1>
-= Tips and Point 01 =–
In Western-style desserts that are not made by heating, most of the commonly used coagulants are gelatin tablets or gelatin powder, and most of these gelatin ingredients are made of fish skin or fish bones.
This is one of the reasons why this egg-removed mousse can be eaten without oven heating (basically all ingredients can be eaten raw).
When using and handling gelatin tablets, it is particularly important to pay attention to the fact that he needs to soak in water to soften in advance, and the collagen in gelatin tablets is an irreversible hydrolyzed collagen, especially in warm or hot water, and the process of hydrolysis can become very fast.
Therefore, when processing and softening gelatin tablets, it is best to soak and soften them with cold water with ice cubes, so as to minimize the occurrence of hydrolysis in the water in a state that ensures that it is completely softened.
-= Tips and Point 02 =–
To say that the soul of the taste of this mousse, of course, is chocolate and cocoa powder, in the choice of chocolate and cocoa powder, Morning Light is more accustomed to using "Hershey" chocolate and cocoa powder.
You can also choose according to your usual preferences, just pay attention to the ingredient list does not mark the product with the word "cocoa butter".
Pure natural cocoa powder, which has not been industrialized, is very different from the color and taste of cocoa powder that we usually see.
His color is light brown and the taste is very bitter, which is very different from our common cocoa powder.
The cocoa powder that really wants to be sold on the market generally has to undergo alkalinization processing, so that the color of the treated cocoa powder will become darker, and it will show a brownish-red color, and some will even become black.
These alkalized cocoa powders can greatly reduce the original bitter taste of cocoa, and at the same time improve the solubility of cocoa powder in water.
-= Tips and Point 03 =–
When buying chocolate, there is a big difference in price, excluding the price factors of brands and cocoa beans, it is generally priced based on the proportion of cocoa solid substances in chocolate.
In general, the larger the proportion of cocoa solids, the more expensive the price. In terms of taste, the harder it is, the more bitter it is.
The color shade of chocolate does not represent the amount of cocoa substances contained in it, which is usually achieved by adjusting the proportion of cocoa butter and cocoa powder, the higher the proportion of cocoa powder, the darker its color and the higher the hardness.
If you don't usually eat chocolate, try to choose 70%-75% dark chocolate to make this mousse when choosing chocolate, and this "dan" chocolate can be accepted by most people.
<h1 class="pgc-h-arrow-right" data-track="5" > the morning light</h1>
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