Chocolate Mousse

原食譜來自《Advance Bread and Pastry》page666

用料  

Chocolate Mousse的做法  

1. 吉利丁片冷水泡軟，撈出，倒入牛奶，隔水加熱至吉利丁片融化
   Soak the gelatin sheets in cold water to soften,squeeze the excess water and pour some milk in it,then melt over a hot water bath.

2. 餅乾碾碎，加入融化好的黃油，拌勻，緊緊鋪在模具底。
   Mix the melted butter and biscuit crumbs in the bottom of cake mold.

3. 淡奶油加砂糖，打發至有紋路
   Whisk cream with sugar together.

4. 牛奶吉利丁混合物中加入一個蛋黃，攪拌均勻。將巧克力隔水融化，倒入蛋奶混合物中。
   Add an egg yolk into the milk chocolate in water bath.

5. 和打發好的奶油混合均勻，倒入準備好的模具中。
   Mix these all together and pour in the cake mold.

6. 冷藏4-5個小時，取出脱模。
   Freeze for 4-5 hours,invert the cake.