Chocolate mousse with cream

Chocolate mousse with cream

Ingredients:

For cream:
Fat cream – ? glasses
Sugar – 3 tablespoons
Vanillin – 1 teaspoon
Cold water – 2 tablespoons
Gelatin – 2 teaspoons

For chocolate mousse:
Gelatin – 2 teaspoons
Cold water – 2 tablespoons
Yolk – 3 pieces
Sugar – ? glasses
Milk (hotter) – ? glasses
Bitter chocolate – 220 g
Cream for beating – 1,5 glasses

Preparation:

Slightly oil loaf pan the creamy. Lay parchment paper (the sheet of paper has to be rather long). Heat cream to hot state in microwave (do not bring to the boil). Add sugar and vanillin, mix and set aside for some time. Dissolve gelatin in cold water and put in microwave for 10 seconds (gelatin has to be liquid) then mix with cream. Pour out cream in the prepared form and put in the refrigerator for 15 minutes that this layer has grabbed.

Mousse. Dissolve gelatin in water. Leave for 1 minute. Shake up yolks with sugar. Add hot milk and put on average fire, periodically stirring slowly. Liquid has to thicken in about 5 minutes (has to stiffen on spoon). Add chocolate slices and mix that it was completely kindled. Cool. Shake up cream to steady peaks. Enter cream into chocolate mix. Pour out this weight over the stiffened layer, evenly distribute. Close and put in the refrigerator for 3 hours. To get mousse from form walk sharp knife on inside and disconnect mousse from walls. Remove paper and give.

-