Chocolate Mousse

原食谱来自《Advance Bread and Pastry》page666

用料  

Chocolate Mousse的做法  

1. 吉利丁片冷水泡软，捞出，倒入牛奶，隔水加热至吉利丁片融化
   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. 饼干碾碎，加入融化好的黄油，拌匀，紧紧铺在模具底。
   Mix the melted butter and biscuit crumbs in the bottom of cake mold.

3. 淡奶油加砂糖，打发至有纹路
   Whisk cream with sugar together.

4. 牛奶吉利丁混合物中加入一个蛋黄，搅拌均匀。将巧克力隔水融化，倒入蛋奶混合物中。
   Add an egg yolk into the milk chocolate in water bath.

5. 和打发好的奶油混合均匀，倒入准备好的模具中。
   Mix these all together and pour in the cake mold.

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