Chocolate mousse with gelatin
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This chocolate mousse is prepared in almost the same way as jelly. But if the jelly has a relatively dense consistency, then our chocolate mousse with gelatin should be light and fluffy, which is achieved by whipping.
The best result is obtained when whipping with a mixer, because the volume of the mass should increase 2-3 times. A well-whipped mousse has a thick, foamy consistency and is held on the whisk by a “cap.” If the mousse is difficult to whip, it should be cooled to a jelly-like state and only then whipped.
To prepare chocolate mousse you need to take dark dark chocolate, milk, granulated sugar, sugar dragee and gelatin.
Ингредиенты
Bitter black chocolate – 100 g
Milk – 800 ml
Granulated sugar – 100 g
Gelatin – 30 g
Sugar dragee – 70 g
Рецепт
1. Soak gelatin in a small amount of cold boiled water.
2. Dissolve gelatin in a water bath.
3. Grate the chocolate on a fine grater.
4. Bring milk to a boil, dissolve sugar in it and pour chocolate into it.
5. Heat the mixture until the chocolate is completely dissolved.
6. Add dissolved gelatin.
7. Stir everything, cool to room temperature and beat.
8. Place the finished chocolate mousse into serving bowls and cool. When serving, decorate with sugar drops.
9. Bon appetit!