Rich And Fluffy Chocolate Mousse Recipe by cookpad.japan
Cooking Instructions 1 Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes. 2 Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form. 3 Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula. 4 Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture. 5 Chill until cooled and then stir in the kirsch. 6 Add 1/3 of the heavy cream and whisk well. 7 Add the remaining cream and mix. Mind you don't break the foamy texture. 8 Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse. 1 Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes. 1 Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes. 2 Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form. 2 Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form. 3 Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula. 3 Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula. 4 Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture. 4 Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture. 5 Chill until cooled and then stir in the kirsch. 5 Chill until cooled and then stir in the kirsch. 6 Add 1/3 of the heavy cream and whisk well. 6 Add 1/3 of the heavy cream and whisk well. 7 Add the remaining cream and mix. Mind you don't break the foamy texture. 7 Add the remaining cream and mix. Mind you don't break the foamy texture. 8 Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse. 8 Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly cheese steak pasta Homemade vanilla pudding sausage balls Caramel Pumpkin Flan Spiced Witches Brew Philly cheese steak pasta Homemade vanilla pudding sausage balls Caramel Pumpkin Flan Spiced Witches Brew Crispy Pan-Fried Leftover Ramen Fritters Seriously Authentic Stewed Curry Made from Homemade Roux Creamy Chocolate Mochi Dumplings Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi Rich Creamy Chicken Ramen Coconut Zenzai with Kabocha Shiratama Fluffy Tofu Okonomiyaki Simple Tonkotsu (Pork Bone) Soup Broth for Ramen Great with Rice! Chopped Pork Piccata with Sauce This Goes Well with Rice! Cabbage and Pork Miso Stir-Fry Crispy Pan-Fried Leftover Ramen Fritters Seriously Authentic Stewed Curry Made from Homemade Roux Creamy Chocolate Mochi Dumplings Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi Rich Creamy Chicken Ramen Coconut Zenzai with Kabocha Shiratama Fluffy Tofu Okonomiyaki Simple Tonkotsu (Pork Bone) Soup Broth for Ramen Great with Rice! Chopped Pork Piccata with Sauce This Goes Well with Rice! Cabbage and Pork Miso Stir-Fry