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チョコレートムースケーキ｜HiroMaru CooK TVさんのレシピ書き起こし

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HiroMaru CooK TV

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Ingredients

Sweet chocolate : 100g
ココアパウダー(無糖) : 15g
熱湯 : 大さじ2
牛乳 : 250ml
生クリーム(42％) : 200ml
グラニュー糖 : 30g
練乳 : 50g
粉ゼラチン : 8g
水 : 40ml
Cocoa powder (for toppings) : 適量

Time required

15minutes

Procedure

1) Prepare chocolate 00:14
Finely chop the sweet chocolate, add 2 tablespoons of boiling water to the cocoa powder and mix well.
2) Make chocolate liquor 00:54
Put milk in a pan and heat over medium heat. Add fresh cream, granulated sugar, condensed milk, and 1 cocoa and mix well.
Add 1 finely chopped chocolate and mix well to dissolve.
Turn off the heat, add gelatin solution, strain with a strainer and receive in a bowl.
3) Cool the chocolate liquor 02:20
Pour the chocolate liquor in a bowl into ice water, mix and cool until thickened, pour into a toyo mold lined with roll paper, and chill overnight in the refrigerator.
4) 仕上げる 03:04
トヨ型から出して、ココアパウダーを全体に振りかけたら完成。

Point

・ As a preliminary preparation, add 40 ml of water to gelatin, soak it sufficiently, and heat it in a microwave oven at 600 w for 20 to 30 seconds to completely dissolve it.
・ In step 2, warm up to just before boiling.
・ When cutting, warm the knife to about 40 ° C with hot water and cut. After cutting it, warm it again and wipe it clean before cutting. Be careful not to heat the knife or kitchen knife directly with a stove.