Chocolate Mousse

Chocolate Mousse

30 minutes (the time except the refrigerator)

2 days in refrigerator

☆ ☆ ☆ ☆ ★who Rating: 1 person Classic desserts dessert has been popular as a Christmas dinner at home in France. The mix of stately chestnuts and meringue like foam Tsubusanai, and the texture was soft and cool tricks.	(6 small pieces of the type of photo) Moose Meiji Milk Chocolate: sheets 2 (116g) Yolk: 2 minutes Caster sugar: 25g Rum: qs Fresh: 150cc Egg White: 2 minutes Caster sugar: 30g Finishing Meiji Milk Chocolate: qs Almond Chocolate Meiji Era: qs Pyuakokoa Meiji Era: qs The Ivy Leaf: qs	- Scale (scale) - Measuring cup - Knives - Board - Bowl - Gomubera - Whisk - Hand Mixer - Brush - Tea strainer

Chocolate pudding

Two-color chocolate pudding

Chocolate Mousse

		Under Preparation
		Finely chopped chocolate for the mousse,bowlput about 50 to keep hot water hot water until melted ℃ 55.
		Chocolate for the finishing you chop.
		The creamwith a whiskto stand for six minutes, and store in the refrigerator until ready to use.
		Moose make
		1. Bowlwith egg yolk andcaster sugar(25g) put,a whiskstir until washed out by.
		2. Once you've made a quick mix melted chocolate,rumand mix well made.
		3. Anotherbowlwith the egg whitecaster sugar(30g) into ahand mixerin a firmmeringuemaking.
		4. "2"bowl,cream was added to the six-minute standwhiskOnce you've mixed in, then "3" ofmeringueand also added stately chestnutmeringuelike foam TsubusanaiGomuberamix with.
		5. Equipment shed, solidify in the refrigerator to cool for about 2 hours.
		Finish
		1. Chopped chocolatebowlinto approximately 50 dissolve in hot water until the water bath ℃ 55.
		2. Take the dirt to be washed, the clean water leaves the Ivy Fuki取Ttabrushin paint thinner. Gently peeled from the leaves of ivy固Metara cool in the refrigerator for about 1 hour, making chocolate leaves.
		3. Decorate with chocolate almonds Meizi leaf divided in half over the chocolate mousse in the fridge cold hardened, cocoatea strainersprinkled on.