Placeholder Image

字幕列表 影片播放

  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • The hot steam will heat the bowl

  • and gradually melt the couverture chocolate.

  • When the chocolate is almost melted,

  • beat the 2 egg whites in a bowl with a hand mixer.

  • When it turns a kind of white,

  • add the extra fine granulated sugar in 3 steps.

  • Beat until the meringue reaches a stiff peak stage

  • and has a glossy texture.

  • With the desired consistency,

  • it will not drop out of the bowl

  • when it is turned upside down.

  • Now, clean the beaters.

  • Then, beat the heavy cream in a bowl

  • chilling in ice water.

  • Make sure to beat the egg whites first

  • and do not reverse the order.

  • When it begins to thicken,

  • switch to a low speed to help avoid over-beating.

  • Beat until it reaches a soft peak stage as shown.

  • Then, remove the bowl from the ice

  • to help the cream to mix with the chocolate.

  • Now, remove the bowl of chocolate from the steam.

  • First, add 2 egg yolks and mix with a spatula.

  • Next, add about one third of the meringue

  • to the chocolate and combine thoroughly.

  • This will soften the chocolate

  • and help to keep the foam of the next meringue from breaking.

  • Add another one third of the meringue.

  • This time, carefully combine the mixture

  • to keep the foam from breaking.

  • Then, add the rest of the meringue

  • and carefully mix likewise.

  • Now, add the whipped cream.

  • Add the rum.

  • And combine the mixture evenly with minimal folding actions.

  • Then, pour the chocolate mousse into the 6 ramekins.

  • Arrange the surface of the mousse with the back of a spoon.

  • Now, the chocolate mousse is completely chilled and firmed up.

  • Sprinkle on the cocoa powder.

  • Squeeze out the whipped cream

  • and garnish with the strawberry.

  • And now, it is ready to serve!

  • Make sure to use high quality fresh eggs

  • whose shells are intact.

  • If you are not sure about the quality of the eggs,

  • please do not try this recipe.

  • Don’t over-heat the chocolate otherwise it will reduce its flavor

  • and might cause separation.

  • Good luck in the kitchen.

Hi, I’m Francis,


影片操作 你可以在這邊進行「影片」的調整,以及「字幕」的顯示

B2 中高級

情人節巧克力慕斯 情人節巧克力慕斯的做法 (Valentine's Chocolate Mousse バレンタインのチョコレートムース)

  • 284 24
    cathy~ 發佈於 2021 年 01 月 14 日