#dessert #Sweets #Saving food #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Mousse (Chocolate mousse with milk whipped cream) | Yuu Sweets researcher's recipe transcription

お気に入りに追加

Yu Sweets Researcher

Number of Subscribers: 54.4万人
Number of View: 6,304.3万回
Number of Videos: 732本

Ingredients

chocolate : 100g
牛乳 : 200g
ゼラチン : 5g

Time required

60minutes

Procedure

1) Soak the gelatin 01:01
Prepare two containers and fill each with 1 tablespoon of water (not listed).
Add gelatin in 2g and 3g portions and let it soak.
2) Make milk whipped cream base 01:37
Put 50g of milk in a heat-resistant bowl and heat it.
Add 3 g of gelatin from step 1 and mix to dissolve.
Add all the rest of the milk and mix, then chill in the freezer for about 20 to 30 minutes to harden.
3) 牛乳ホイップクリームを泡立てる 02:58
Beat with a hand mixer for 2-3 minutes while adding air.
Put it back in the freezer and chill for 5 minutes to harden.
Repeat the above 3-4 times.
Once the whipped cream is ready, put it in the refrigerator.
4) 型を作る 05:14
Turn the milk carton sideways and cut off 1/4 from the top.
Make 2cm cuts in two places on the side facing the spout.
Fold the cut bottom surface at a right angle, and fold the side surfaces inward and outward.
Use the cut part as a lid.
5) 生地を作る 06:12
Beat the top of the chocolate bar on the silver paper with a noodle stick to break it up, put it in a heat-resistant bowl, add 2g of gelatin from step 1, and mix.
Heat in a 500W microwave for 1 to 1 minute and 30 seconds to melt.
Add 1/3 of the milk whipped cream from step 3 and mix thoroughly.
Add the remaining milk whipped cream, mix, put into a mold, cover, and chill in the refrigerator to harden.
6) 盛り付け 07:56
Remove from the mold and place on a plate.

Point

・Make sure you know which gelatin is 2g (for chocolate mousse) or 3g (for milk whipped cream).
・In the video for step 2, the dough is chilled in the freezer for 10 minutes, but you may need to adjust the time depending on the quantity to avoid cooling it too much.
・It's best to use a hand mixer as manual whisks tend to fail.
-Keep the chocolate in the refrigerator until just before breaking it.
- Cooling time in the refrigerator is not included in the required time.