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Resep Coklat Mousse – Last Saturday, Nadhifa was getting better, her fever had gone down. It’s just that he got a bump on his body. Perhaps his body is in the process of detoxification after a high temperature. Annoying begs for forgiveness. I canceled my order by Monday and thank god there was no order for birthday cake or special occasion cake. Only dessert, pudding and klappertaart orders are for self-consumption, so customers don’t mind if the order is canceled or postponed to another day. Thank you…
On Sunday Abi wanted to return home from out of town, after a few days of work in Bali. Finally, on Saturday night after Nadhifa went to bed I made a chocolate cake (I don’t know what to do later for the chocolate cake, the important thing is to prepare it first). Incidentally there is no supply of cheese, cream cheese etc. There is only chocolate and fair cream. There are only 5 eggs left which are used to make cakes. Finally, while baking the cake, thinking of what to do and relying on my best friend ‘Google’, hehee… Ok, I decided to just make a Triple Chocolate Mousse Cake (TCMC) , using egg-free chocolate mousse, or egg-free mousse (because there are no eggs in stock).
Resep Coklat Mousse
So many food bloggers use recipes from Cook’s Illustrated that Annie’s Eats spreads the ‘virus’. The basic cake uses flourless chocolate cake. But then I decided to adapt it from Irina’s New York site (www.pastrypal.com), her TCMC looks so amazing!
Resep Chocolate Mousse, Dessert Mewah Yang Cocok Untuk Hati Ibu Yang Penuh Cinta
But I did it again with my version. Using the chocolate sponge cake I made earlier and making 2 layers for the base and top. The cake is not too sweet, so it pairs well with the sweet mousse.
It is called ‘triple’ because the layer consists of 3 layers of chocolate namely dark chocolate cake, dark chocolate mousse and white chocolate mousse. If you want, you can change the mousse into 3 parts, for example dark chocolate mousse, coffee chocolate mousse and white chocolate mousse. So each layer is thinner than what I did. It depends on your creation 🙂
Method 1: All in one method. Mix all the ingredients together except the butter/margarine-dark chocolate mixture and the chocolate paste. Beat with a mixer on high speed until fluffy, thick and streaky. About 20 minutes. Stir in the butter-dark chocolate mixture and the chocolate paste. Mix again evenly. Pour into a baking dish. Bake until ready for about 30-35 minutes.
Method 2: Shake as you would a regular sponge cake. Eggs, sugar and emulsifier are pre-whipped until thick and fluffy ‘crests’ are formed. Just add dry ingredients, mix well. Stir in the butter/margarine-dark chocolate mixture and the chocolate paste. Mix again evenly. Pour into a baking dish. Bake until ready for about 30-35 minutes.
Pecinta Cokelat Wajib Coba! Ini Resep Chocolate Mousse Sederhana Dan Enak
300 grams of cold non-dairy whipped cream (if it is from powdered whipped cream, you can make 100 grams of powdered whipped cream + 200 ml of ice water)
Heat the liquid milk over low heat just enough to see the edges start to boil. Turn off the fire. Enter the gelatin. Stir well with a hand whisk until the gelatin is completely dissolved.
Place the chopped dark chocolate in a large bowl. Pour in hot milk. Let stand until the chocolate looks melted. Stir until well mixed. leave it aside. Keep your nails warm.
Place a piece of cake on the bottom of the ring/pan. Drizzle with simple syrup (to make it moist). Pour the dark chocolate mousse, smooth. Store in the fridge to set.
Easy Chocolate Pudding Recipe
In the same way, make white chocolate mousse. Pour the layer of dark chocolate mousse on top. even outside. Cover with another sheet of cake. Drizzle with simple syrup. Store it again in the refrigerator.
Heat the whipping cream. Turn off the fire. Add the chopped dark chocolate, stir until all the chocolate is melted and well combined. Add honey and vegetable oil. We stir them well. Pour over cake. even outside. Store it again in the refrigerator. Freeze at least 2.5-4 hours. Just removed from the ring/tray. Serve chilled.
For photo shoots (lol! style :p) I put chocolate ornaments on them, it happens that at home I really like to have chocolate ornaments in stock whenever I need them if I have orders. It’s just been ‘borrowed’ for a while, after they take a picture, they do it again… :p
Incidentally, the next day (Sunday) Mba Ulin and her family informed me that they wanted to go to Serang and at the same time they wanted to receive orders for goods in Cilegon. Wow, luckily we made a cake last night. So there is something to serve. I’m sorry if you came far from Depok and they only served you plain water, xiixixiii… That’s what I said suddenly, when I was going to leave, I sent you a message. So yesterday’s title was eating meatballs (purchase not done, because I didn’t have time to cook) and ending with this TCMC dessert. Guayaaaa benarrrr… 😀 Chocolate Mousse might just be the ultimate chocolate fix! Rich and creamy yet light and fluffy, one pot is satisfying but always leaves me wanting more…….
Layered Chocolate Mousse Cakes
This is a classic chocolate mousse, made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavor and a nice creamy mouthfeel.
I’ve never been 100% satisfied with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc. Many “easy” chocolate mousse recipes tend to use too much cream so that the end result is more like a cream, rather than airy like real chocolate mousse should be.
So when Chocolate Mousse was submitted by a reader as a recipe request, I had reason to focus and make it over and over again until it was exactly what I wanted.
Life is hard, my friends. The sacrifices I make…. (she says sadly, shaking her head, thinking about the various parts of her body where all that chocolate mousse seems to be left…)
The Best Chocolate Mousse Recipe
Be sure to use chocolate purchased from the baking aisle of the grocery store, not the candy aisle (ie eating chocolate). Cooking chocolate is specially made to melt well and properly (unlike eating chocolate).
All types of chocolate can be used for chocolate mousse, but I like to use 70% cocoa dark chocolate (which is a bitter dark chocolate) because it has a nice intense chocolate flavor, it’s not that sweet as milk chocolate and I don’t need to find a gourmet shop to find it because it is sold in supermarkets.
Milk chocolate is milkier, but you still get a wonderful chocolate flavor. The higher the percentage of cocoa (dark chocolate), the more chocolatey and less sweet it will be.
High quality bittersweet dark chocolate is what good restaurants usually use – not the stock standard. The quality of chocolate used by restaurants is not sold in grocery stores, you have to go to specialty stores and expect to pay upwards of $20/kg ($10/lb).
Chocolate Mousse Loaf — Jun & Tonic
Raw eggs are the key to real chocolate mousse, the classic way to make it as served in fine dining restaurants. You won’t get as good a result using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy yet creamy texture with anything other than whipped eggs. These “eggless” recipes will either be too thick, taste like whipped cream, or have a weird jelly-like texture.
Raw eggs in food are more common than you think – and you’ve probably been eating them without even realizing it.
It’s true that eating uncooked eggs carries the risk of food poisoning from salmonella, which is transmitted to the eggs through infected chickens, but these days I don’t consider it a greater risk than eating sushi.
This concern appears to be more widespread in some regions around the world, particularly in the US and Canada, apparently due to the outbreak in 2010 that resulted in the recall of millions of eggs.
Cara Buat Coklat Mousse (mudah Enak, Takaran Sendok)
Raw eggs are used in a number of popular desserts, including Tiramisu, it is used in mayonnaise, the Japanese eat raw eggs with rice, Koreans fill Bibimbap with raw eggs. And I don’t know about you, but runny yolks are
If you are concerned about eating raw eggs, you can use pasteurized eggs for this recipe. If you can’t find pasteurized eggs in stores, you can pasteurize eggs yourself at home if you have an accurate thermometer (read this resource).
The recipe video is very helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.
I chose to make small pots (using whiskey glasses!), but you can make a plate if you like, then remove it to serve.
Keto Chocolate Mousse In 2 Minutes
If you’re a chocolate mousse first timer and you’re worried about deflation because you’re taking your time with the steps, don’t worry! When I shoot recipe videos, I’m always happy with the camera setups and I’m kicking out a certain giant dog that’s always lying where I want the tripod to be.
So it probably took me 3 times longer than usual to get the mousse into the fridge, so I was quite worried about the deflation of the egg whites and cream.
But it was good! The chocolate mousse turned out exactly the same as always. Fluffy, chocolate perfection, as shown in the picture above!
PS More ways to get a serious chocolate fix: Chocolate Cream Cake with Chocolate Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!
French Fluffy Chocolate Mousse
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Recipe video above. Light and airy yet rich, this is a chocolate mousse made in the classic French way, as served in fine dining restaurants. Less creaminess, richer mouthfeel, real chocolate flavor. It’s actually quite simple to make!
Raw eggs
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