Cukup 4 bahan! CHOCOLATE MOUSSE
Resep
Four Ingredient Chocolate Mousse
Bahan
chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1 lembar gelatin lalu rendam dalam air dingin minimal 10 menit sampai mekar.
- Potong kecil-kecil 145 gr dark chocolate lalu taruh di mangkuk tahan panas.
- Tambahkan sejumput garam.
- Tim coklat di atas air panas atau lelehkan di microwave.
- Aduk sampai coklatnya meleleh sempurna lalu angkat.
- Masak 115 gr susu cair di panci.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masak sampai susunya mendidih lalu matikan api.
- Peras gelatin yang sudah mekar lalu masukkan ke susu panas dan aduk sampai larut.
- Tuang susu bergelatin ke coklat leleh dalam tiga tahap sambil diaduk setiap kali.
- Aduk sampai base coklatnya silky dan tidak ada gumpalan coklat yang tersisa.
- Kocok 225 gr whipping cream dingin sampai soft peak.
- Masukkan seperempat whipped cream ke base coklat yang sudah tidak panas untuk menyamakan tekstur.
- Masukkan sisa whipped cream lalu aduk sampai rata saja, jangan terlalu lama.
- Tuang mousse ke dalam jug supaya mudah dituang.
- Tuang mousse ke gelas-gelas saji.
- Ketuk-ketuk gelas supaya rata lalu simpan di kulkas minimal 2 jam sampai ngeset.
- Kocok 70 gr whipping cream dingin dengan 7 gr gula pasir sampai kaku lalu masukkan ke plastik segitiga.
- Serut dark chocolate dengan pisau untuk taburan.
- Semprotkan chantilly cream di atas mousse yang sudah ngeset.
- Taburi dengan coklat serut di atasnya.
Ingredients
chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 1 sheet of gelatine and soak it in cold water for at least 10 minutes until bloomed.
- Chop 145 g of dark chocolate small and put it in a heatproof bowl.
- Add a pinch of salt.
- Melt the chocolate over hot water or in the microwave.
- Stir until the chocolate has melted completely, then take it off the heat.
- Heat 115 g of milk in a saucepan.
- Add 1/2 tsp of vanilla extract.
- Bring the milk to the boil, then turn off the heat.
- Squeeze the bloomed gelatine and stir it into the hot milk until dissolved.
- Pour the milk into the melted chocolate in three additions, stirring after each one.
- Stir until the chocolate base is silky with no unmelted bits left.
- Whip 225 g of cold whipping cream to soft peaks.
- Stir a quarter of the whipped cream into the cooled chocolate base to match the textures.
- Add the rest of the cream and fold just until combined, without overworking it.
- Pour the mousse into a jug for easier pouring.
- Pour the mousse into serving glasses.
- Tap the glasses to level the surface, then chill for at least 2 hours until set.
- Whip 70 g of cold whipping cream with 7 g of sugar until stiff and transfer to a piping bag.
- Shave dark chocolate with a knife for the topping.
- Pipe the chantilly cream on top of the set mousse.
- Finish with the shaved chocolate.
Cook Mode
Resep
Four Ingredient Chocolate Mousse
Cukup 4 bahan! CHOCOLATE MOUSSE
Cukup 4 bahan! CHOCOLATE MOUSSE
Bahan
chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1 lembar gelatin lalu rendam dalam air dingin minimal 10 menit sampai mekar.
- Potong kecil-kecil 145 gr dark chocolate lalu taruh di mangkuk tahan panas.
- Tambahkan sejumput garam.
- Tim coklat di atas air panas atau lelehkan di microwave.
- Aduk sampai coklatnya meleleh sempurna lalu angkat.
- Masak 115 gr susu cair di panci.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masak sampai susunya mendidih lalu matikan api.
- Peras gelatin yang sudah mekar lalu masukkan ke susu panas dan aduk sampai larut.
- Tuang susu bergelatin ke coklat leleh dalam tiga tahap sambil diaduk setiap kali.
- Aduk sampai base coklatnya silky dan tidak ada gumpalan coklat yang tersisa.
- Kocok 225 gr whipping cream dingin sampai soft peak.
- Masukkan seperempat whipped cream ke base coklat yang sudah tidak panas untuk menyamakan tekstur.
- Masukkan sisa whipped cream lalu aduk sampai rata saja, jangan terlalu lama.
- Tuang mousse ke dalam jug supaya mudah dituang.
- Tuang mousse ke gelas-gelas saji.
- Ketuk-ketuk gelas supaya rata lalu simpan di kulkas minimal 2 jam sampai ngeset.
- Kocok 70 gr whipping cream dingin dengan 7 gr gula pasir sampai kaku lalu masukkan ke plastik segitiga.
- Serut dark chocolate dengan pisau untuk taburan.
- Semprotkan chantilly cream di atas mousse yang sudah ngeset.
- Taburi dengan coklat serut di atasnya.
Ingredients
chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 1 sheet of gelatine and soak it in cold water for at least 10 minutes until bloomed.
- Chop 145 g of dark chocolate small and put it in a heatproof bowl.
- Add a pinch of salt.
- Melt the chocolate over hot water or in the microwave.
- Stir until the chocolate has melted completely, then take it off the heat.
- Heat 115 g of milk in a saucepan.
- Add 1/2 tsp of vanilla extract.
- Bring the milk to the boil, then turn off the heat.
- Squeeze the bloomed gelatine and stir it into the hot milk until dissolved.
- Pour the milk into the melted chocolate in three additions, stirring after each one.
- Stir until the chocolate base is silky with no unmelted bits left.
- Whip 225 g of cold whipping cream to soft peaks.
- Stir a quarter of the whipped cream into the cooled chocolate base to match the textures.
- Add the rest of the cream and fold just until combined, without overworking it.
- Pour the mousse into a jug for easier pouring.
- Pour the mousse into serving glasses.
- Tap the glasses to level the surface, then chill for at least 2 hours until set.
- Whip 70 g of cold whipping cream with 7 g of sugar until stiff and transfer to a piping bag.
- Shave dark chocolate with a knife for the topping.
- Pipe the chantilly cream on top of the set mousse.
- Finish with the shaved chocolate.
Cook Notes
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