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Chocolate mousse | Bakuba Cook's recipe transcription

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Bakuba Cook

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Ingredients

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

Time required

20minutes

Procedure

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) 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) 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) 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) 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) 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.