Chocolate mousse cup

Overview

I actually forgot about this last bit of chocolate until I saw it again that day. So, it became a concern in my heart again. I looked for a few places for it to go, but there was too little chocolate, so I always felt that it was not easy to operate. Later, it was easier to convert Teacher Meng’s chocolate mousse, so I just divided it by two, which was just the amount of chocolate I had. However, no cocoa cookies, no strawberries. The strawberries can be omitted and the cocoa cake can be made fresh. However, making cocoa round cakes seemed too laborious, so I simply used ready-made digestive biscuits instead. However, digestive biscuits are firmer and don't have the melt-in-your-mouth softness of cocoa cookies. It's okay, at worst you can eat the mousse and I can eat the biscuits. . . .

Tags

• dessert
• cocoa powder
• digestive biscuits
• whipping cream
• wine and sugar liquid
• dark chocolate
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Main ingredients

   

2. 2 Pour milk, sugar, and chocolate into a bowl

   

3. 3 Sit in hot water, heat over low heat, stir

   

4. 4 Fine sugar and chocolate are completely dissolved

   

5. 5 Soak gelatine sheets in ice water until soft

   

6. 6 Take it out and squeeze out the water

   

7. 7 Add the gelatine chips into the chocolate liquid and stir until completely dissolved

   

8. 8 Stir in cold water until cool

   

9. 9 Whip the light cream until thick

   

10. 10 Add to the chocolate liquid in two batches and stir

    

11. 11 Become a uniform mousse liquid

    

12. 12 Put the digestive biscuits into a container and brush the surface with wine sugar solution

    

13. 13 Pour in the mousse ingredients and refrigerate until solidified

    

14. 14 Take a little whipping cream and whip it until it can maintain a slightly textured state

    

15. 15 Squeeze on the surface of the solidified mousse

    

16. 16 Sift a little cocoa powder and serve