🍫 Silky Chocolate Mousse скачать в хорошем качестве

🍫 Silky Chocolate Mousse

A rich, smooth, and luxurious chocolate mousse made with a properly cooked custard base, enhanced with a touch of instant coffee to deepen the chocolate flavor. Silky, stable, and perfectly refined. 🧾 INGREDIENTS For the Mousse: 2 large egg yolks, room temperature 1 cup (240 g) heavy whipping cream ½ cup (125 g) whole milk ¼ cup (70 g) golden syrup (or corn syrup) 200 g (7 oz) bittersweet chocolate (65–75%), coarsely chopped 56 g (¼ cup) unsalted butter, cubed, room temperature 1 teaspoon vanilla extract ½ teaspoon kosher salt(or ¼ teaspoon fine salt) 1½ tablespoons vegetable oil (sunflower, canola, or grapeseed) 1–1½ teaspoons instant coffee (espresso powder preferred) 👩‍🍳 METHOD 1️⃣ Heat the Dairy In a saucepan, combine the milk and cream. Heat gently over medium heat until the mixture reaches 170°F / 77°C.Do not boil. Remove from heat. 2️⃣ Temper the Egg Yolks In a bowl, whisk the egg yolks. Slowly pour about one-third of the hot dairy into the yolks while whisking constantly to prevent scrambling. 3️⃣ Cook the Custard Pour the tempered yolks back into the saucepan. Cook over low to medium-low heat, stirring constantly with a spatula, until the custard reaches 180°F / 82°C. ✔ The custard should lightly coat the back of a spoon❌ Do not exceed 185°F Remove from heat. 4️⃣ Add Syrup, Coffee, Vanilla & Salt Immediately stir into the hot custard: Golden syrup Instant coffee Vanilla extract Salt Mix until fully dissolved and smooth. 5️⃣ Melt the Chocolate & Butter Place the chopped chocolate and butter in a heatproof bowl. Pour the hot custard over them.Let sit 1 minute without stirring, then gently whisk from the center outward until smooth and glossy. 6️⃣ Blend for Ultimate Smoothness Using an electric hand blender, blend the mixture briefly until: Perfectly smooth Fully emulsified Glossy and uniform Avoid incorporating air. 7️⃣ Finish with Oil Once the mixture cools slightly to about 105–110°F / 40–43°C, slowly blend in the vegetable oil until fully incorporated. This step gives the mousse its silky, luxurious mouthfeel. 8️⃣ Strain & Chill Pour the mousse through a fine-mesh strainer into a clean container or serving glasses Cover directly on the surface with cling film to prevent skin formation Refrigerate for at least 4 hours, preferably overnight. 🍓 SERVING IDEAS (Optional) Lightly whipped cream Hazelnut Cocoa powder Chocolate shavings Fresh berries A few flakes of sea salt ⚠️ IMPORTANT NOTES The egg yolks are fully cooked to 180°F, making this mousse safe to eat Instant coffee enhances the chocolate flavor without tasting like coffee Straining + blending ensures a professional, restaurant-quality texture