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Chocolate mousse ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

(A) Sweet chocolate bar : 1 sheet (50g)
(A) Royaltine : 50g
Black chocolate : 2 sheets (100g)
Powdered gelatin : 2g
water : 10g
milk : 70g
Granulated sugar : 6g
Pure cream (35% fat) : 170g
Pure cocoa powder : Appropriate amount

Time required

40minutes

Procedure

1) Spread the roasted paper on the mold 00:15
Spread the pound cake mold on the pound cake mold.
2) Make chocolate cookie dough 00:26
Make chocolate cookie dough from the ingredients of (A). Put the chocolate in a bowl and melt it in a water bath, and mix well with Royaltine.
3) Soak powdered gelatin 01:26
Mix gelatin powder and water well and leave at room temperature for 10 minutes to soak.
4) Make mousse dough 02:10
Finely chop the chocolate. Put milk and granulated sugar in a hand pan and heat over low heat. When it becomes fluffy, turn off the heat and add soft gelatin and mix well. Immediately after mixing the gelatin, add the chopped chocolate and mix well to melt and mix the chocolate.
5) Cool in cold water 04:10
Lightly cool the pot while mixing it in cold water. Approximately 40 ° C (a little lukewarm bath when touched)
6) Finish the mousse dough 04:18
Remove the pre-whipped cream from the refrigerator, add about 1/4 to the hand pan and mix it quickly with a whipper, add all the mixed cream to the remaining cream, mix it with a whipper, and finish with a rubber spatula. Mix.
7) Pour into a mold and cool 05:45
Pour into a pound cake mold prepared in advance and flatten the surface. Place the chocolate cookie dough on the flattened chocolate mousse, wrap it, and cool it in the refrigerator for at least half a day (about 6 hours).
8) Sprinkle with cocoa powder 06:50
Take the chilled and hardened chocolate mousse out of the pound cake mold, remove the baking paper and sprinkle the cocoa powder with a tea strainer to complete.

Point

・ The chocolate cookie dough prepared in advance should be placed in a warm place as much as possible because it will harden when the chocolate cools in cold weather such as winter.
・ If the room temperature is quite low, it is better to melt only the chocolate, soak it in hot water like a bath to keep it warm, pour the chocolate mousse into the mold, mix it with Royaltine, and put it in the mold immediately.
・ When soaking powdered gelatin, it is recommended to leave it at room temperature in winter and in the refrigerator for 10 minutes in summer.
・ The point is to chop the chocolate as finely as possible so that it melts smoothly after being added to the milk.
・ If gelatin remains undissolved, it may cause the mousse to not harden well, so mix it well and dissolve it. If it remains undissolved, heat it slightly to dissolve it. If possible, apply it to a water bath for a while and mix it to dissolve it. Gently warm it so that it does not get too hot. If it is heated too much, the effect of gelatin hardening will be weakened.
・ If you put the chocolate mousse in a mold about 4 times and smooth it each time, it will be easier to put it in cleanly.