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Mousse (chocolate mousse cake) | Recipe transcription by HidaMari Cooking

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HidaMari Cooking

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Ingredients

sweet chocolate : 200g
(A) Milk : 200ml
(A) Cane sugar : 20g
板ゼラチン : 5g
(B)Fresh cream : 170ml
(B) Cane sugar : 15g
Fresh cream (for ganache) : 30g
Sweet chocolate (for ganache) : 30g

Time required

30minutes

Procedure

1) boil the chocolate 00:13
Put the sweet chocolate in a bowl and melt it over a double boiler.
2) Prepare the gelatin 00:47
Fill a container with ice water, add sheet gelatin and let it soften.
Add (A) to a pot and heat while stirring until it reaches 60 degrees.
Remove the pot from the heat, squeeze out the water from the gelatin in step 2, and mix.
3) make mousse dough 02:10
Add 2 to the bowl of 1 in 3 parts, stirring each time.
Strain through a colander, pour over ice water, and mix until thickened.
4) Finishing the mousse dough 04:30
Put (B) in a bowl and mix with a whisk, then add half of it to 3 and mix again.
Add all remaining batter and mix with a rubber spatula.
5) cool in the refrigerator 06:10
Place a baking sheet in the mold and pour in step 4.
Cover with plastic wrap and refrigerate for at least 5 hours.
6) ガナッシュを作る 06:42
Put the sweet chocolate (for the ganache) in a bowl and bring to a boil.
Add the fresh cream (for the ganache) in two parts, stirring each time.
Place in a piping bag.
7) 仕上げる 08:12
Arrange step 5 on a plate, sprinkle step 6 diagonally all over the cake to decorate it, and top with pistachios (not listed) to complete.

Point

・A 17cm x 6cm pound mold is used.
・It is best to use sweet chocolate with a cocoa content of 50%.
・When mixing in step 4, mix thoroughly until the mixture is rough at first but becomes glossy.
- Cooling time in the refrigerator is not included in the required time.