Name: Egg-Free Chocolate Mousse
Ingredients: 10 oz. (285 g) bittersweet chocolate, 70 percent cocoa, plus 1 ½ sheets (3 g) gelatin; Or 11 ⅔ oz. (330 g) bittersweet chocolate, 60 percent cocoa, plus 2 sheets (4 g) gelatin; Or 1 lb. ½ oz. (470 g) white chocolate, 35 percent cocoa, plus 5 sheets (10 g) gelatin; 2 cups (500 ml) whipping cream, well chilled; 1 cup (250 ml) whole milk; Or 12 oz. (340 g) milk chocolate, 40 percent cocoa, plus 2 ½ sheets (5 g) gelatin

This is an extremely light mousse that uses milk and gelatin. It should be eaten straight from the refrigerator.

Ingredients

Weigh the chocolate according to its cocoa content:

10 oz. (285 g) bittersweet chocolate, 70 percent cocoa, plus 1 ½

Dessert
Microwave

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Soften the gelatin in a bowl of very cold water. Bring the milk to the boil in a saucepan. Wring the water out of the gelatin and incorporate it into the hot milk. Immediately remove from the heat. Slowly pour one-third

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Ingredients

Weigh the chocolate according to its cocoa content:

Method

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