Chocolate Mousse
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( 38 oy 3,92/5)
Mousse Yani sparrow A recipe that can be prepared sweet or savory. I have never tasted salty (ie meaty) before. In both types, the crushed or melted material is mixed with whipped cream or meringue (whipped egg whites) and served after giving it a foamy texture.
It is usually served in small portions. There is definitely gelatin in all pastry products. There is absolutely no gelatin in the recipe I will give you today, and there is no need to use gelatin anyway. Once the couverture chocolate is in the fridge, it freezes in a short time, ensuring that the soft foamy texture you want is permanent.
The most important thing that people think about in mousse recipes is the use of raw eggs. To clarify this situation, the egg is definitely not included in the dessert raw. When you bring the cream and milk to almost boiling point and add some of it to the egg, the egg starts to cook and get a consistency immediately. Now that you have dissolved the egg and gelatin part, you can try this practical and delicious mousse recipe.
For decorations, you can use plain whipped cream or chocolate chips like me.
Lemon Cheesecake ve Chocolate Mousse Cheesecake You can find different examples in their recipes.
Love…
Ingredients for Chocolate Mousse Recipe
- 150 g dark chocolate (cuverture)
- 1 egg yolk (20 g)
- 1 fingers missing cream from 3 tea glass (60 g)
- 1 fingers missing milk from 2 tea glass (60gr)
- 1 cup cream (cold)
How to Make Chocolate Mousse Recipe?
- Finely chop the chocolate and set aside.
- Put the milk and cream in a saucepan, put it on the small burner of the stove and heat it by stirring. Remove from heat when the cream mixture starts to bubble.
- Whisk 1 egg yolk in a bowl, add some of the cream and milk mixture you have heated on it and whisk. Transfer the egg, whose temperature you have balanced, to the cream in the pot and mix quickly.
- Add the chopped chocolate to the pot, mix and let it melt completely.
- Beat 1 cup of cream at high speed of your mixer for 1-2 minutes.
- Add the prepared chocolate sauce little by little into the cream. While pouring the sauce, mix it from the bottom up with the help of a spatula so that the cream does not go off.
- When the chocolate and cream are completely mixed, divide it into the glasses with the help of a ladle.
- Let it rest for 1-2 hours in the refrigerator and wait for it to freeze slightly, then decorate and serve.
nice recipe
thanks for the recipe
It was delicious.. thanks for your effort :) but I want to make this recipe in a way that will appeal to more people, how can I do it?
So how can I make this with nougat instead of chocolate?
Ms. Nilay, do we add the chocolate sauce to the cream that we have foamed after it has cooled, or while it is warm?
If it is warm enough, it can freeze. Yours sincerely
Hello, I'm making a mousse for the first time.
There are two places of cream in the ingredients, isn't it the milk cream sold in the markets in two creams?
Some say it's cream at the construction site..
Yes, both are cream cheese. Yours sincerely
You wrote egg white at the beginning of the recipe, but yolk is written in the ingredients. Which one is right?
I mentioned the classic recipe in the front post. There is only yolk in the ingredients of our recipe. Just use the egg yolk.
Perfect, I don't make pudding anymore, mousse is much better
Hello, I am very happy to see the recipe for banana chocolate mousse on THY flights as a sick person :)
I have only one question, is it necessary to use cream? What else can we use instead? I don't usually put cream in the kitchen, but if you can help it would be great :)
Thank you :) It is a must for this recipe, unfortunately, otherwise you cannot give that foamy texture.
Can we not put eggs?
One of the egg binders is in there. I haven't tried it, but you can try not to add it if you want.
I never had the courage to the egg mixture thing; but i think i will try this recipe. I hope it will be as beautiful as yours :)
How many servings is this recipe, so how many pieces does it have with these measurements?
The recipe has time and how many servings. There are 4 cups.
I tried the recipe, it was great, thank you very much… :)
cream centimeter of milk cream? How can we find the cream?
Milk cream, definitely do not buy whipped powder.
I tried it, it's great! thanks for the recipe.
Ms. Nilay, I tried this recipe today. Although I used the standard dark chocolates I bought from the market, it was perfect, I got great praise from everyone who tasted it :) It's okay, I recommend it. Thank you so much for sharing, love..
Even though I used the regular dark chocolates sold in the market, it was delicious. Thank you Ms. Nilay, love :)
Use the yolk, not the egg white, right? You mentioned scrambled egg white above, so there is no mistake.
Yes, we only use the yellow.
Isn't dark chocolate the package we know is dark? (couverture) I don't know what it is, thank you
The fat content of couverture chocolate is around 70%. You can choose a dark chocolate with a high fat content.
Is it practical? I try. God bless your hands
What is the ready-made cream, how can I twist it, there is no abroad, what can I use instead of ready-made cream?
Milk cream, package cream.
cream so stage or schlagobers
My lady Nilay, Good luck to you.
I've always wondered how mousse tastes.
I will definitely try this recipe with you.
Greetings;
Health to your hands, the image is wonderfully delicious. I want to try it very much and the recipe with one egg is tempting ;)
Blessings, love…
Hello there ,
You wrote cream twice, what's the difference between the one that says cream and the one that says whipped cream?
Also, are we talking about the cream that is sold in regular small boxes?
We boil the little cream with milk. Whisk the heavy cream cold in the mixer. Yes, milk cream in a regular can.