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ムースショコラ｜Emojoie えもじょわさんのレシピ書き起こし

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Emojoie

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Ingredients

Chocolate (around 55% cacao) : 150g
Fresh cream : 200g
egg white : 2 pieces
Sugar (for meringue) : 15g
(A) Water : 15g
(A) Sugar : 10g
(A) Egg yolk : 2 pieces
Chocolate (for topping) : 適量
カカオニブ(トッピング用) : 適量

Time required

60minutes

Procedure

1) boil the chocolate 00:19
Chop the chocolate, put it in a heat-resistant bowl, and melt it over a water bath.
2) make whipped cream 01:06
Place the heavy cream in a bowl and beat until stiff.
Keep at room temperature, do not refrigerate.
3) make the meringue 01:38
Put the egg whites in a bowl, divide the sugar (for meringue) into several portions, and add it little by little while whisking.
Keep at room temperature, do not refrigerate.
4) make a sabayon 02:17
Put (A) in a bowl and whisk over hot water.
5) mix 02:51
Heat the chocolate slightly to around 60°C, add the whipped cream in two batches, and mix with a rubber spatula.
Add the sabayon and meringue, and mix each time with a rubber spatula.
6) 冷蔵庫で冷やす 04:33
5を容器に入れて冷蔵庫で2～3時間冷やす。
7) トッピングする 05:00
トッピング用のチョコレートを細かく切り、カカオニブと一緒に6に散らして完成。

Point

If you don't know the cocoa percentage of your chocolate, you can use any dark chocolate.
・If you want to skip the sabayon step, you can mix the egg yolk with the meringue.
・If the temperature of the chocolate is low, it will harden when mixed with the whipped cream, so be careful of the temperature.