Recipe Spicy Choocolate Mousse with Maple Jelly 楓糖果凍巧克力慕斯

楓糖果凍巧克力慕斯

準備材料

楓糖凍部分材料：

125ml溫水

½小袋魚膠（吉利丁）（7克）

¾杯Laura Secord 楓糖漿

巧克力慕斯材料：

1根Laura Secord牛奶巧克力（或黑巧克力）100g

4個雞蛋，蛋黃蛋白分離

¼茶勺糖

¼  湯匙肉桂粉

¼ 湯匙薑粉

製作：

楓糖凍

1.將水與吉利丁混合，擱置約5分鐘使其自然膨脹。

2.將楓糖漿煮沸，加入擱置好的吉利丁水溶液，再次煮沸后放置一邊直至冷卻。

3.將溶液倒入準備好的八個甜點杯或小罐子中。

4.冷藏

巧克力慕斯

1.隔水融化巧克力；

2.單獨打發蛋清，需打發至硬性狀態；

3.將糖和蛋黃進行混合並打發，直到溶液較發白；

4.在蛋黃液中加入香料和巧克力並攪拌均匀（請勿過度攪拌）；

5.將打發好的蛋白混入蛋黃溶液中形成巧克力慕斯液；

6.將慕斯液倒入楓糖果凍上（執行此步驟前，請確保楓糖果凍已經凝固）。

7.放入冰箱冷藏直至果凍成型，可根據自己的喜好進行裝飾。

 

Ingredients

For the maple jelly:

• 125ml of lukewarm water
• ½ sachet of plain gelatin (7g)
• ¾ cup of Laura Secord maple syrup

For the chocolate mousse:

• 100g Laura Secord milk chocolate bar (or dark)
• 4 eggs, separated
• ¼ cup of sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger

• Preparation

  Maple jelly

  1. In a bowl, mix the water with the gelatin and leave it to rise for about 5 minutes.
  2. In a saucepan, bring the maple syrup to a boil. Add the water with the gelatin and stir. Bring to a boil again then remove from heat. Let cool.
  3. Pour into eight dessert cups or jars.
  4. Refrigerate

  Chocolate mousse

  1. Melt the chocolate using a bain-marie.
  2. In a bowl, beat the egg whites until stiff. Reserve.
  3. In another bowl, beat the egg yolks and sugar until the mixture turns white.
  4. Add the spices and chocolate to the egg yolks, mixing gently.
  5. Add the egg whites to this mixture.
  6. Place the mousse on the maple jelly (make sure the jelly has set before doing this step).
  7. Refrigerate until serving time and decorate the jars as desired!