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chocolate mousse

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Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】

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Ingredients

Sweet chocolate : 100g
(B) Cocoa powder (sugar-free) : 15g
(A) Milk : 250ml
(A) Fresh cream (42%) : 200ml
(B) Granulated sugar : 30g
(A) Condensed milk : 50g
板ゼラチン : 8g
ココアパウダー : 適量

Time required

20minutes

Procedure

1) Chop chocolate 00:17
Finely chop the sweet chocolate and put it in a bowl.
Soak the gelatin plate in cold water.
2) Warm the milk 00:53
Put (A) in a pan and heat until just before boiling.
3) Mix cocoa powder and granulated sugar 01:39
Mix (B) while crushing the lumps.
4) Make chocolate liquor 02:01
Add a small amount of 2 to 3 and spread, put back in the pan, and mix with a whisk.
Add gelatin and mix, add 1 and mix well.
Strain with a strainer and receive in a bowl.
Place the whole bowl in ice water, mix until thick and cool.
5) Cool and harden the chocolate liquid 04:59
型に生地を流し入れ、表面を整えて空気を抜き、冷蔵庫で一晩冷やす。
型から外し、ココアパウダーを全体に振りかけて完成。

Point

・ In the video, a toyo type of 18 cm x 7 cm x 5 cm is used.
・ 18 cm square type can be used as a substitute.
・ Heat while mixing so that the condensed milk does not burn.
・ Cocoa powder can be mixed with granulated sugar and dissolved in a small amount of milk to prevent it from becoming lumpy.
・ Squeeze the water from the soft gelatin hard before adding it.
・ The unmelted chocolate can be mixed neatly by using a blender.
・ If you heat the chocolate in the microwave and mix it with milk, you can prevent it from remaining undissolved.
・ Put a cooking sheet, cellophane, etc. on the mold.
・ When cutting, it is easier to cut if you warm the knife.