Step-by-Step Guide to Make Speedy Melt in Your Mouth!! Chocolate Mousse
Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Speedy Melt in Your Mouth!! Chocolate Mousse. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Melt in Your Mouth!! Chocolate Mousse, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melt in Your Mouth!! Chocolate Mousse delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Melt in Your Mouth!! Chocolate Mousse is 4-6 people, 6 100ml cups, 100ml= 3.38 us fl oz. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Melt in Your Mouth!! Chocolate Mousse using 17 ingredients and 13 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Melt in Your Mouth!! Chocolate Mousse:
- Chocolate Mousse
- 100 g (3.5 oz) bitter chocolate
- 65 g (2.3 oz) milk chocolate
- 2 egg yolks (about 40g, 1.4 oz)
- 75 g (1/3 us cup) heavy cream, for adding to yolks
- 75 g (1/3 us cup) heavy cream, for whipping
- 2 egg whites (about 60g, 2.1 oz)
- 45 g (3 and 3/4 Tbsp) granulated sugar
- 3 g (1 tsp) powdered gelatin
- 15 g (1 Tbsp) water, for gelatin
- 2 tsp rum, optional
- 3-4 drops vanilla essence, or 1 tsp vanilla extract, optional
- Toppings
- 100 g (2/5 us cup) heavy cream
- 10 g (3/4 Tbsp) granulated sugar
- cocoa powder, sugar-free, for dusting
- sticks chocolate
Instructions to make Melt in Your Mouth!! Chocolate Mousse
- My Youtube Recipe Channel→Fumie's Recipe
Please come to see！ - Soak gelatin in water. Put water first and then sprinkle gelatin over to prevent becoming uneven. Set aside. Chop chocolate into fine. Separate eggs into yolks and whites. Put the egg white in a large bowl; set aside.
- Beat egg yolks lightly, add a small amount of heavy cream and stir well. Add remaining heavy cream, stir it until smooth. Pour it into a small pot, heat it on low heat for 2 mins while stirring.
- Turn off the heat, then add the chopped chocolate into the mixture. Melt it until smooth. Set aside.
- Whip heavy cream with an electric mixer on low speed while cooling with ice water. Whip it until soft peaks form. Let it sit in a fridge.
- Boil water. Use it to warm the egg white later. Whisk the egg white with an electric mixer on low speed until whitish. Add granulated sugar, mix roughly.
- Warm it with prepared hot water on low heat until 50℃ / 122F while stirring. Remove it from hot water, whisk it with an electric mixer on high speed for 1-2 mins until stiff peaks form.
- Microwave the gelatin at 500 W for 10-20 sec to melt. Melt it little by little so as not to boil. With the mixer running on low speed, drizzle the gelatin. Add rum and vanilla essence, mix on low speed until combined.
- Transfer the chocolate cream to a large bowl. Add 1/3 meringue, stir well with a whisk.
- Take the whipped cream out from the fridge. Add it into the chocolate mixture, fold it with a spatula.
- Add the remaining meringue in 2 parts, fold it while crushing lumps of meringue.
- Pour it into each glass. Refrigerate for 4-6 hours to set.
- 【For Topping】 Whip heavy cream and sugar on low speed while cooling with ice water. Whip it until stiff peaks form. Transfer the cream to a piping bag. Pipe swirls of the cream on the mousse. Sprinkle cocoa powder, top with chocolate sticks.
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