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Chocolate mousse | Bakuba Cook's recipe transcription

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44.3万人
再生回数
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動画数
220本

材料

  • Chocolate effect : 2 pieces (10g)
  • 卵 : 1個
  • ラカント : 約10g
  • (A)ゼラチン : 0.5g
  • (A)水 : 2~3g程度
  • ココアパウダー : 適量

所要時間

20分

手順

  1. 1) Melt chocolate 00:26

    Finely chop the chocolate into a heat-resistant container.
    Heat in a 600w microwave for 1 minute.
    Mix with a spoon to make it smooth.

  2. 2) Make chocolate cream 01:16

    Divide the egg into yolk and egg white, put the yolk in a container and the egg white in a bowl.
    Add 1 little by little to the container with egg yolk and mix well each time.

  3. 3) Make meringue 02:44

    Mix the egg whites in a bowl with a whisk and whisk lightly.
    Add lacant and whisk until horns stand.

  4. 4) ゼラチンをふやかす 04:27

    耐熱容器に(A)を入れ、600wの電子レンジで10~20秒加熱する。

  5. 5) 生地を作る 04:52

    2に4を加え、よく混ぜ合わせる。
    3のボウルに加え、ゴムベラで混ぜ合わせる。

  6. 6) 容器に入れ、冷やす 06:28

    容器に生地を流し入れ、冷蔵庫で30分~3時間程度冷やす。
    食べる直前にココアパウダーをふりかける。

Point

・ The amount of chocolate is 10g per egg yolk.
・ There is no problem even if gelatin is not added. Adjust to your liking.
・ If gelatin lumps remain, the texture will be impaired, so mix well so that they are crushed.
・ If the chocolate is not melted after heating in the microwave, heat it for 10 seconds each. At this time, be careful not to let the chocolate get hot.
・ The time required does not include the time to cool in the refrigerator.


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