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ムース（チョコレートムース）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Number of Videos: 732本

Ingredients

chocolate bar : 100g (2 pieces)
牛乳 : 75g
生クリーム : 150g
砂糖 : 6g
ゼラチン : 6g
スポンジケーキ : 適量
水 : 大さじ2

Time required

20minutes

Procedure

1) soften the gelatin 01:11
Add water to the gelatin to soften it.
2) melt chocolate bar 01:26
Crush the chocolate bar with a rolling pin.
Place the chocolate bar in a bowl.
Put the milk in a heat-resistant bowl and heat it in the microwave at 500 W for 1 minute to 1 minute and 30 seconds.
Pour the warm milk into the bowl containing the chocolate bars.
Leave for 10 seconds and mix with a rubber spatula.
Heat 1 in the microwave to melt, put in a bowl and mix.
Cool to room temperature.
3) prepare the sponge cake 03:48
Align the bottom of the mold with the sponge cake and cut it.
Cut in half horizontally.
Put one in the mold.
4) 生クリームを泡立てる 04:14
Put fresh cream in a bowl and mix with a whisk to incorporate air.
Add a small amount of sugar and mix until streaks remain.
Add the remaining sugar and mix in about 7-8 parts.
5) ムース生地を作る 05:24
2に4を1/3量入れて混ぜる。
残りを入れて混ぜる。
6) 冷やす 05:48
スポンジケーキが入った型に5を半量流し入れる。
残りのスポンジケーキを入れる。
残りの5を入れる。
表面の泡を潰す。
冷蔵庫で3時間〜6時間冷やす。
7) 仕上げる 06:28
お湯(分量外)を沸かし、布巾をつけて絞る。
布巾を型の周りに巻き付ける。
包丁で表面に切れ込みを入れる。
下にコップを置いて型を上に乗せて引き抜いて完成。

Point

- Uses a 15 cm round shape.
・Be careful not to overheat the milk, and watch it every 30 seconds when heating.
・In the video, the gelatin is put in the wrong order, but put the gelatin in the warm milk before adding it to the chocolate bar.
・The sponge cake uses No. 6 plain type.
・If you like, you can soak the sponge cake in coffee.
・Chilling time in the refrigerator for 3 to 6 hours is not included in the required time.