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Cake (chocolate mousse cake) | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

クッキー : 180g
ビターチョコレート : 100g
(A)ビターチョコレート : 150g
(A)生クリーム(生地用) : 150g
生クリーム : 250g

Time required

50minutes

Procedure

1) クッキー生地を作る 00:26
Place the cookies in a thick bag and crush them into small pieces with a cotton swab.
Place bitter chocolate in a heat-resistant bowl and heat for 30 seconds in a 600W microwave three times.
Add the melted bitter chocolate to the thick bag of crushed cookies and rub it into the bag with your hands until it's completely incorporated.
Pour the cookie dough into the mold and press the dough down with the bottom of the cup.
Make the sides while pressing the dough, and chill well in the refrigerator to harden.
2) ムース生地を作る 03:02
Place (A) in a heat-resistant bowl, cover with plastic wrap, and heat for 30 seconds in a 600W microwave three times.
Put the cream in a separate bowl and beat with a hand mixer until stiff peaks form.
Mix the heated (A) with a whisk from the center until it dissolves.
Divide about 50g of whipped cream into another bowl for topping.
Add a scoop of the remaining whipped cream to (A) and mix with a whisk.
Add the mixture back to the remaining whipped cream and mix with a rubber spatula, scooping up from the bottom until evenly mixed.
3) 冷やす 06:46
3を型に流し入れて、スプーンで表面をならす。
冷蔵庫に入れて冷やし固める。
4) 仕上げる 07:10
Once the dough has hardened, remove it from the mold.
Cut into easy-to-eat pieces, place on a plate, and add about 50g of whipped cream for topping.

Point

・Chocolate mousse cake recipe that can be made with 3 ingredients.
- Uses a round shape with a 15cm removable bottom.
・Use your favorite commercially available cookies.
・Bitter chocolate uses 67% cacao.
・After heating Step 2 (A), if there is any undissolved material, heat it again.
・After heating Step 2 (A), mix until smooth like raw chocolate.
・After heating Step 2 (A), mix well until no separation occurs.
・When mixing step 2 (A) with the whipped cream, it is important that the temperature is such that it feels warm when you touch the bowl of (A).
・When measuring the temperature of the chocolate in step 2, make sure it is 33-34 degrees.
・The consistency of the mousse is determined by how you whip the cream.
・If you mix it with a whisk after adding it back in step 2, it will foam and will not melt in your mouth, so mix it with a rubber spatula.
・In step 3, draw a pattern on the surface fabric according to your preference.
・The time required to cool and solidify in the refrigerator is not included.