Rich and Fluffy Chocolate Mousse

Name: Rich and Fluffy Chocolate Mousse
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams Chocolate; 80 grams Milk; 5 grams Granulated sugar; 3 grams Powdered gelatin; 15 grams Water to soak the gelatin; 80 grams Heavy cream; 3 grams Kirsch; 20 grams Whipped cream to decorate the mousse

cookpad.japan @cookpad_jp

I've been thinking of recipes using cocoa recently, but cocoa has a sandy texture, so I came up with this. ０ Take a look at my blog (it is in Japanese but it has big photos) http://marimocafe.exblog.jp/16073528/

You'll get a smoother texture if you whisk the cream in a bowl sitting in ice-cold water. Whisk to a loose consistency in step 2, and whisk again in step 6. It's best when the shine is about to disappear and it has a fluffy texture. Recipe by Marimo1016

cookpad.japan @cookpad_jp

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Ingredients

2 servings

50 gramsChocolate
80 gramsMilk
5 gramsGranulated sugar
3 gramsPowdered gelatin
15 gramsWater to soak the gelatin
80 gramsHeavy cream
3 gramsKirsch
20 gramsWhipped cream to decorate the mousse

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Steps

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.