Recipe Chocolate 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,再次煮沸後放置一邊直至冷卻。

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

  • In a bowl, mix the water with the gelatin and leave it to rise for about 5 minutes.

  • 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.

  • Pour into eight dessert cups or jars.

  • Refrigerate

    Chocolate mousse

  • Melt the chocolate using a bain-marie.

  • In a bowl, beat the egg whites until stiff. Reserve.

  • In another bowl, beat the egg yolks and sugar until the mixture turns white.

  • Add the spices and chocolate to the egg yolks, mixing gently.

  • Add the egg whites to this mixture.

  • Place the mousse on the maple jelly (make sure the jelly has set before doing this step).

  • Refrigerate until serving time and decorate the jars as desired!