Chocolate mousse

Overview

A classic dessert, after the egg yolk is emulsified, the overall taste of the mousse is that it melts in your mouth. It is very nice to entertain guests or serve as afternoon tea.

Tags

• baking
• mousse
• 35% chocolate
• egg yolk
• rum
• whipping cream
• fine sugar
• water

Ingredients

Steps

1. 1 Put the fine sugar and water in a milk pot, heat over low heat until the sugar melts, and the syrup is ready to cool down for later use;

   

2. 2 Place the sweet chocolate in a pot of hot water at 50 degrees Celsius and melt over heat until smooth;

   

3. 3 Put 45ml of syrup and egg yolks in a mixing bowl, heat it over water while beating the egg yolks continuously. The temperature of the hot water is 80 degrees;

   

4. 4 Keep beating until the egg yolk becomes thick, like in the picture,

   

5. 5 Immediately put the egg bowl into cold water to cool down, while stirring to cool down;

   

6. 6 Bring the egg yolks to room temperature, add rum and mix well,

   

7. 7 Add melted chocolate;

   

8. 8 Stir the egg yolks and chocolate evenly, the picture shows the unmixed state;

   

9. 9 Whip the whipping cream just taken out of the refrigerator until it is 6-7 points; it is better to control the whipping state by hand pumping;

   

10. 10 Pour 1/2 of the whipped cream into the chocolate paste and mix evenly;

    

11. 11 Pour in the remaining whipped cream and mix thoroughly;

    

12. 12 Pour the mixed chocolate paste into a container, cover it with plastic wrap and refrigerate it. It will be ready to eat in about an hour.

    

13. 13 You can decorate it with chocolate chips or ice cream when eating;