Mousse (coffee cookie and chocolate mousse) | Yuu Sweets researcher's recipe transcription

Place cookies in a mold made from a milk carton.
Add 2 tablespoons of hot water (not listed) to instant coffee and let the coffee soak into the cookies.
Put it in the refrigerator.

Soak gelatin (for mousse) with 1 tablespoon of water (not listed).
Crush the chocolate and place it in a heatproof bowl.
Add fresh cream (for mousse) and softened gelatin (for mousse).
Heat in a 500W microwave for 1 minute, mix, and cool to body temperature.

Put fresh cream (for whipping) in a bowl and whisk.
Whip until it leaves streaks when lifted and dropped.
Add about 1/4 of the amount to 2 and mix well with a whisk.
Mix until blended, then add everything to the remaining fresh cream (for whipping) and mix.
Place in a piping bag.

1の型に3を絞り入れる。
濡らしたスプーンで表面を平らにならしてラップを被せる。
冷蔵庫で2～3時間冷やし固める。

バットに網をセットする。
4の型を外して網の上に置く。

In a bowl, add 2 tablespoons of water (not listed) and gelatin (for coating) and leave to soften.
Add cocoa powder and sugar to a pot and mix.
Add 50g of water, mix, and dissolve the cocoa powder over medium heat.
When steam comes out, lower the heat to low and add the fresh cream (for coating) and mix.
Add the soaked gelatin (for coating) and dissolve.
Cool to about human skin temperature.

Pour 6 to 5 to coat.
Change the vat to a different vat and let it cool in the refrigerator for about 5 minutes.
Strain the chocolate that fell into the vat through a colander.
Once cooled, coat with chocolate again.
Repeat the same process once more to coat.

上にイチゴ、チョコスティックをトッピングして完成。