Chocolate Muss

by Editorial Staff

For those who love chocolate and all chocolate desserts, I recommend the most delicate chocolate mousse. You can cook it for any occasion. Chocolate mousse has many cooking options, but one fact remains unchanged – it is delicious and airy.

Ingredients

  • Gelatin – 10 g
  • Pasteurized milk – 150 ml
  • Boiled water – 50 ml
  • Black chocolate – 1 bar
  • Cream (33% fat) – 350 ml
  • Sugar – 100 g
  • Chocolate chips for serving – optional

Directions

  1. Stir gelatin in cold boiled water. We let the instant gelatin stand for 10 minutes, the usual one for 30 minutes. Break the chocolate into pieces and add to the milk. We continue to heat the milk until the chocolate dissolves, but there is no need to boil. Remove from heat and let cool. heat the gelatin in the microwave or in a water bath, stir to dissolve all the grains. In no case should you boil gelatin!
  2. Pour the chilled cream into the mixer bowl and add sugar. Whisk the cream for a couple of minutes at full power. Without stopping whipping, pour in the gelatin and cooled chocolate milk. Beat the mousse with chocolate until fluffy for a couple of minutes.
  3. Pour the mousse into portioned glasses or bowls. We put in the refrigerator for a couple of hours or more until completely solidified. The chocolate mousse is ready! Sprinkle chocolate chips on the mousse if desired.

Enjoy your meal!

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