#6 Chocolate Mousse

      Hi everyone, the Spring Break is right on the corner. I will travel to Denver with my friends. I feel so excited and I can't wait to enjoy the hot spring and the views of snow mountains. I wish my trip will be wonderful. 
         With the inspiration of the sweet trip in Spring Break, I think of a dessert to express my joyful and expectation. I think something that is made from chocolate is appropriate for it. This post is complete for those who love chocolate and cakes so much. I love sweets since early age. I really enjoy the process to make the chocolate mousse. I can't wait to show you how to make it. Let's begin right now!
       Today we are going to make Chocolate Mousse without using gelatine. It totally depends on whipped albumen and the cream, which gives it a fluffy and light taste. It's really different from the commercial ones!

Step 1

what you need:

150ml cream

50g sugar

2 eggs

a pinch of salt

150ml milk

100g dark chocolate

Step 2

Separate the yolk and egg white.

We put the yolk into one bowl and the egg white into another.

Step 3

Now we boil the milk and chocolate.

Pour milk into the pot, then add a pinch of salt.

When the milk is about to boiling, put the chocolate into the pot.

Now turn to low heat and melt chocolate in the milk.

Turn off the heat when bubbles appear on the surface.

Step 4

Pour the hot mixture into yolk.

We should pour the mixture slowly and whip it in the meantime.

Now the mixture becomes smooth.

If not, just reheat the mixture for a while.

Then put it away and let it cool down.

Step 5

Then we start to whip the egg white.

I prepare a pot of hot water and put the bowl of albumen on it, so that the steam could heat the albumen.

Now add sugar.

High temperature can kill the bacteria in the albumen and the heated albumen and sugar can form a steady structure.

The structure provides a strong support.

Do not overheat part of it, because we don't want to cook the albumen thoroughly.

After a while, use your finger to test the temperature. If you feel it is slightly warmer than your body temperature, it's done.

Then whip it until we can see the texture changes obviously.

Step 6

It is time to pour the albumen into the chocolate.

Do not put them all in together, but do it 2 or 3 times.

The technique is the same as making chiffon cake.

Fold the mixture from the bottom to the top and meanwhile rotate the bowl.

When the mixture is almost done, put it in the fridge.

Step 7

Whip the cream until you can see the texture changes obviously.

Wait for the cream to cool down, then mix the cream with the chocolate.

The technique is the same as the previous step.

Step 8

Fill the mixture into small cups.

Put them into the fridge for more than 4 hours to make the chocolate mousse condense.

You can put one spoon of the fresh cream on top before eating.

And you can also do some decorations with some chocolate shreds.

The chocolate mousse has a light texture with an intense taste. Now we can have a bite of it!