字幕列表 影片播放 列印英文字幕 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.