时不时会想吃巧克力的甜食，比如chocolate mousse. 可是吧，对正宗配料里的生蛋白实在不敢喜欢 - 觉得不卫生。在馋虫和卫生的双重考量下，功夫不负嘴馋人，我找到了一款最简易，只需要两种原料的chocolate mousse配方。
原link在这里，非常详细，我反正没做失败过。你要是连我都不如...... 那也值得试试。你想，巧克力和奶油，能失败到哪里去呢？
我用的Trader Joe's的比利时进口Pound Plus 72% cacao dark chocolate. 低于60%恐怕味道没那么纯正了。Semi sweet chocolate chips 也行啊，原配方里说要高品质巧克力。
我把配方贴下面，但你一定要去看上面的link，有图有真相，有详细解释和步骤。
我个人体会：
-奶油多打一些，这样留多点儿给最后serve时放在每份mousse上面。我喜欢多些奶油，又不甜。
-配方说4个serves, 我其实分了6份，放在小小杯子里。点到为止，嘴馋也不能多吃。可以多garnish些水果什么的。
-Garnish 用的grated chocolate，就用擦丝的工具擦一小块巧克力，别擦到手。擦好存在冰箱里，不然容易化。
-我发现garnish 些糖渍过的草莓特别好吃。草莓+巧克力=绝配
拍这张照片时没有草莓 
希望你喜欢！
Easy Chocolate Mousse
SERVES4
PREP TIME:15 minutes
COOKING TIME:1 hour
INGREDIENTS
- 1 1/2 cups cold heavy cream, divided
- 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
- Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle
EQUIPMENT
- Chef's knife and cutting board
- Large and medium mixing bowls
- Large spatula
- 4 serving dishes or ramekins
INSTRUCTIONS
-
Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
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Whisk the chocolate and cream together. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
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Beat the remaining cream to medium peaks. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup this soft whipped cream to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
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Fold the whipped cream into the chocolate in three additions. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
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Portion the mousse and chill before serving. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.
