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ムース（コーヒーチョコレートムース）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari'sさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

black coffee : 80ml
ブラックチョコレート : 100g

Time required

20minutes

Procedure

1) melt black chocolate 02:30
Finely chop the black chocolate and place in a bowl.
Add black coffee.
Fill another bowl with hot water (not listed) at around 60℃.
Melt the black chocolate over a double boiler.
2) whisk 04:10
Fill a bowl with ice water (not listed) and whisk while pouring Step 1 into the iced water (not listed).
3) Cool in a container 05:34
Put 2 into the container.
Drop it 2 or 3 times from a slightly higher place to make the surface flat.
Place the container on a baking tray, cover with plastic wrap, and chill in the refrigerator for 2 hours to harden.
4) 仕上げる 09:23
冷蔵庫から取り出し、お好みで生クリーム(分量外)や、飾り用チョコレート(分量外)、インスタントコーヒー(分量外)などで飾って完成。

Point

・Ingredients are 2 150ml containers.
・Required time does not include cooling time in the refrigerator.
-Make sure to use black chocolate, as milk chocolate will not harden.
・Be sure to use cold black coffee in step 1.
・In the video, black coffee is used in a plastic bottle.
・Black coffee can be drip coffee that has been cooled, or instant coffee that has been dissolved in hot water and cooled.
・If you don't like black coffee, you can substitute it with water (same amount).
・The hardness of the mousse will change depending on the moisture content, so you can change the amount according to your preference.
-You can also make a low-carbohydrate version using the same process by changing the type of chocolate (72% cacao) while keeping the quantities the same. (The video is introduced in half.)