Don't be intimidated—if you've ever heated milk on the stove to make a cup of hot chocolate, you'll find the basic cooking principles for chocolate mousse to be very similar.
Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through.
I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet.
Bahan Membuat Chocolate Mousse
- 2 butir Telur Ayam.
- 175 ml Susu Cair Sapi.
- 180 gram Cokelat Pekat Butiran (Dark Chocolate Chips).
- 1 sendok teh Vanili.
- 60 ml Minyak Zaitun (Olive Oil).
- 150 ml Krim Kocok (Whipped Cream).
- 1 sendok makan sirup maple.
Langkah Memasak Chocolate Mousse
- Siapkan 6 gelas saji volume 150 ml, sisihkan..
- Di dalam panci, campur telur, susu, dan vanili, aduk rata dan saring bila perlu. Masak di atas api kecil hingga mendidih sambil diaduk perlahan agar susu tidak pecah. Angkat, dinginkan..
- Di dalam mangkuk, campur cokelat leleh dan minyak zaitun, aduk rata. Tuangkan adonan susu yang sudah dingin sambil diaduk hingga licin.
- Bagi rata adonan ke dalam gelas-gelas saji hingga ¾ penuh, ratakan, tutup. Dinginkan di dalam lemari es hingga mengeras (± 4 jam)..
- Sebelum disajikan, beri sesendok krim kocok.
This chocolate mousse recipe is no different. The flavor is deep and rich, and the recipe itself couldn't be quicker or easier to make. The word "mousse" is French for foam, and that's a pretty good way to describe this dessert! Chocolate mousse is the ultimate dessert for any chocolate lover. This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants.
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