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ケーキ（チョコレートムースケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of Videos: 424本

Ingredients

(A) Egg yolk : 2個
(A) Sugar : 40g
cocoa powder : 5g
牛乳 : 160ml
ラム酒 : 5ml
Sheet gelatin (for mousse) : 3g
Sweet chocolate (for mousse) : 120g
(B) fresh cream : 170ml
(B) sugar : 10g
クッキー : 20～30g
Sheet gelatin (for glacage) : 2g
(C) sugar : 45g
(C) Cocoa powder : 15g
水 : 40g
Fresh cream (for glacage) : 30g
Sweet chocolate (for glacage) : 20g

Time required

90minutes

Procedure

1) prepare the mousse 00:20
Finely chop the sweet chocolate (for the mousse).
Add gelatin sheet (for mousse) to ice water (not listed).
Put (A) in a bowl and mix.
Sift in the cocoa powder (for the mousse) and mix.
Add milk little by little and mix each time.
Add rum and mix.
2) make mousse 02:35
Put 1 in a pan and heat over low heat while stirring until it reaches 80 degrees.
Turn off the heat and cool while stirring.
Add 1 sweet chocolate and mix.
Squeeze the sheet gelatin from 1, add it, and mix.
Strain through a colander.
3) make fresh cream 05:17
Put (B) in a bowl and whisk.
Add (B) to 2 in 2 batches and mix each time.
4) 成形する 07:00
Spread a cooking sheet on the mold and pour 3 into it.
Remove the air by gently dropping it.
Wrap and cool in the refrigerator for 30 minutes.
Arrange the crushed cookies on the surface.
Wrap and chill in the freezer for 8 hours to harden.
5) Make glacage chocolate 07:55
Add gelatin sheet (for glacage) to ice water (not listed).
Put (C) in a pot and mix.
Add water and mix.
Add fresh cream (for glaçage) and mix.
Heat over low heat while stirring until boiling.
Turn off the heat, add sweet chocolate (for glasage) and melt while stirring.
When the temperature reaches 50-60 degrees, squeeze the sheet gelatin and mix.
Strain through a colander.
6) 解凍する 10:27
4を型から取り出し、クッキーを下にして5をかける。
冷蔵庫で3時間解凍する。
7) 仕上げる 11:40
Top 6 with cocoa powder (not listed) and pistachios (not listed).
Cut into bite-size pieces and place on a plate to complete.

Point

・I use a pound type of 17cm *6cm.
・Adding rum brings out the flavor of chocolate.
・Whip the fresh cream until streaks remain.
・By mixing sugar and cocoa powder first, glacage chocolate will be easier to mix with water.
・Keep the glacage and chocolate at 35 degrees and pour over the mousse.
・For the last cocoa powder, make a mold with a paper pattern in the shape you want for the topping and shake it.