"Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day, Valentine's Day"

WHAT YOU NEED

Ingredients

50 grams of biscuits
30 grams of melted butter
15 g of eggs
50 grams of fine sugar
2 grams of gelatin
55 ml of milk
135 ml of cream
75 grams of dark chocolate (66% fava)

How TO MADE Very dark chocolate mousse

Steps 1 to 4

1. Digested biscuits crushed (also beaten with a doughnut stick or stirred in a cooking machine)

2. Add melted butter and stir.

3. Mixed biscuit crumbs are placed at the bottom of the mold, pressed tightly, and refrigerated for storage.

4. Chocolate insulation water heater

Steps 5 to 8

5. Egg yolks and fine sugar stirred to a sticky, slightly whitish state

6. Heat the milk to a boiling point; add pre-blended gelatin slices; stir until completely melted

7. The milk solution is slowly poured into the egg yolk and stirred.

8. Slowly pour the milk egg yolk into the heated chocolate; add a little; stir gently on both sides

Steps 9 to 12

9. Mixed chocolate solution, shiny and lubricated; dried to room temperature

10. Light cream is mixed to 6 parts and added to the chocolate solution to be gently stirred.

11. "The mixture is light, shiny, and lubricated."

12. It is poured into a mould filled with biscuit crumbs and refrigerated for about four hours to solidify for consumption.

Handy cooking tips

　　Tools: 6 cm diameter and 5 cm height cylindrical mousse mould 3 pieces 1. twice this size, about 1 6 inch mousse volume 2. the chocolate cannot be cooked directly in the pot, the insulating water can be left for 5 to 8 minutes 3. when the solution is mixed with the chocolate, a small amount needs to be added and constantly stirred to avoid separation