egg-free chocolate mousse squares

this makes 6 balls
☘️ chocolate mousse bomb
Dark chocolate chips  (58%) 120g = 4.23 oz
- if consider same weight dark chocolate (67%), use 4.23*2/3 = 2.82 oz unsweetened + 5.64 tsp sugar (used 4 tsp sugar instead)
Cream  120g（for melting choc) = 0.52 cup
Gelatin powder  5g
Water  15-20g
Cream  250g = 1.08 cup = 1 cup + 3.84 tsp
Icing sugar  20g = 2.78 tbsp (used 3.5 tsp powdered sugar + 2.5 tsp sugar)

☘️Ganache
Dark chocolate  25g = 0.88 oz
Cream 40g = 41 ml = 2.77 tbsp

用料  

egg-free chocolate mousse squares的做法  

1. dissolve gelatin power with cold water
   
   *water volume is usually 3-4 times of the gelatin powder

2. heat up heavy cream and pour into chocolate

3. when the chocolate mixture is around 82F, add in gelatin mixture to dissolve
   
   mix until smooth

4. whip up heavy cream and powdered sugar till it gets thick but still runny (when lift up the whip, there should be a trace)

5. add the whipped heavy cream in quarters to the chocolate mixture
   
   mix till smooth
   
   * add in heavy cream in 1/4 to avoid the chocolate mixture get too cold all at once and solidify

6. pour into the silicone mold
   
   6.5 cm diameter * 4cm depth * 6

7. tap gently till a smooth surface
   
   freeze overnight

8. 15 mins before serving
   
   take them out of the freezer and dust with cocoa powder
   
   let them sit in room temp for 15 mins

9. optional: chocolate ganache sauce
   
   melt chocolate;
   warm up heavy cream and mix with melted chocolate

10. pipe some of the ganache on top of the mousse squares
    
    sprinkle with chocolate barks
    
    viola

小贴士

1. dims
- square silicone mold volume = 4/3*6.5*6.5*4/2 = 112.67 cm^3 for each mousse ball
total volume = 676 cm^3
- nespresso ice cube volume = 12.2 x 11.8 x 4.4 cm = 633.424 cm^3 in total

2. 1 cup sugar = 7/4 cup powdered sugar