What to do with the extra egg yolk - authentic chocolate mousse

Overview

If you have read my last recipe "Tender Steamed Pudding - Baileys Pudding", you should still remember that I made a mistake and told you what to do with the extra 2 egg yolks in this recipe. Today’s chocolate mousse is based on the first dessert in the Dessert Bible. I have made a lot of chocolate mousse in the past, and after reading the recipes in the book, it completely subverted my previous ideas. In the past, when making mousse, I always used the method of heating over water, but the method in the book is to directly heat over low heat, which makes people curious and eager to try it. Action is worse than excitement. I didn’t expect that the finished product tastes very mellow, rich in chocolate flavor, and delicious! It’s truly the dessert bible! This fluffy mousse made with chocolate and cream is perfect for any occasion - whether it's an everyday meal at home or a special occasion where you want to impress. In addition, mousse can be prepared in advance, so it is perfect for entertaining guests. Considering that the city where I live is relatively humid and cold in winter and there is no heating, the chocolate will solidify too quickly, so the production process is slightly different from the operation in the book. At the end of the recipe, I also attached the recipe from the book for your reference.

Tags

• baking
• dark chocolate coins
• egg yolk
• gelatin powder
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Combine egg yolks, milk and sugar in a nonstick pan.

   

2. 2 Sprinkle the gelatin powder evenly and let it sit for five minutes until the gelatin powder becomes slightly soft.

   

3. 3 Stir in chocolate chips.

   

4. 4 Heat over low heat for about 15 minutes, stirring occasionally with a high-temperature spatula, until the gelatin powder is completely dissolved and the chocolate is melted. The mixture will thicken and coat evenly on the spatula.

   

5. 5 Cover the pot and refrigerate, stirring occasionally until the mixture can pile up when scooped out with a spoon.

   

6. 6 Whip the light cream until it has obvious texture and can flow slowly.

   

7. 7 Use a spatula to fold the cream into the mixture in step 5 in batches, mix well to form a chocolate mousse liquid, and pour the mousse liquid into the pudding mold. Use a spoon to draw random patterns on the surface.

   

8. 8 Cover with plastic wrap and refrigerate for 4 hours, or until the mousse liquid is solidified, then enjoy.

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 "Dessert Bible" original recipe