最簡單Chocolate Mousse

時不時會想吃巧克力的甜食，比如chocolate mousse. 可是吧，對正宗配料裏的生蛋白實在不敢喜歡 - 覺得不衛生。在饞蟲和衛生的雙重考量下，功夫不負嘴饞人，我找到了一款最簡易，隻需要兩種原料的chocolate mousse配方。

原link在這裏，非常詳細，我反正沒做失敗過。你要是連我都不如...... 那也值得試試。你想，巧克力和奶油，能失敗到哪裏去呢？

我用的Trader Joe's的比利時進口Pound Plus 72% cacao dark chocolate. 低於60%恐怕味道沒那麽純正了。Semi sweet chocolate chips 也行啊，原配方裏說要高品質巧克力。

我把配方貼下麵，但你一定要去看上麵的link，有圖有真相，有詳細解釋和步驟。

我個人體會：

-奶油多打一些，這樣留多點兒給最後serve時放在每份mousse上麵。我喜歡多些奶油，又不甜。

-配方說4個serves, 我其實分了6份，放在小小杯子裏。點到為止，嘴饞也不能多吃。可以多garnish些水果什麽的。

-Garnish 用的grated chocolate，就用擦絲的工具擦一小塊巧克力，別擦到手。擦好存在冰箱裏，不然容易化。

-我發現garnish 些糖漬過的草莓特別好吃。草莓+巧克力=絕配

拍這張照片時沒有草莓 

希望你喜歡！

Easy Chocolate Mousse

SERVES4

PREP TIME:15 minutes

COOKING TIME:1 hour

INGREDIENTS

• 1 1/2 cups cold heavy cream, divided
• 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
• Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

EQUIPMENT

• Chef's knife and cutting board
• Large and medium mixing bowls
• Large spatula
• 4 serving dishes or ramekins

INSTRUCTIONS

1. Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.

2. Whisk the chocolate and cream together. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.

3. Beat the remaining cream to medium peaks. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup this soft whipped cream to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.

4. Fold the whipped cream into the chocolate in three additions. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.

5. Portion the mousse and chill before serving. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.