チョコレートムース

チョコレートムース

Hello everyone, this is Shima Tassin. Today, I’d like to make chocolate mousse. There are many different recipes for chocolate mousse, but the one I’m going to introduce is straightforward to make with just a few ingredients. It’s a recipe I’ve been making for a long time. First, let me introduce the ingredients. You will need three eggs, two bars of chocolate, and one to two tablespoons of sugar. I’m using dark chocolate instead of milk chocolate. That’s because when chocolate is used in desserts, it tends to become quite sweet, so dark chocolate gives it a more balanced finish. It’s still sweet enough for children to enjoy, so don’t worry. Now, about the mixing bowls I only have three sizes: large, medium, and small. I will melt the chocolate in the medium bowl and whisk the egg whites in the largest bowl. As for the egg yolks, you can use any container; it doesn’t have to be a bowl. Just make sure it’s completely dry before cracking the eggs. The bowl for whisking the egg whites
must be completely clean and dry, as even a trace of oil will prevent them from whipping. Now, let’s get started by melting the chocolate. If the chocolate gets too hot, it will become stiff, so first, bring the water to a boil. Then, once you place the bowl over the steam,
turn off the heat. If the temperature drops too much,
you can turn the heat back on slightly to warm it up again. This gentle heating method will give you the best results. Now, let’s separate the eggs. When cracking an egg,
if you break it against the edge of a table, the membrane can tear, letting shell fragments fall into the egg white. To avoid this, tap the egg gently on a flat surface to create a crater-like crack. Then, insert both thumbs into the crack
and carefully pull the shell apart. This helps you crack the egg cleanly and prevents
shell fragments from getting into the egg white. I teach this to my kids, and it helps them crack eggs neatly
without breaking the yolk or getting the shell inside. I’ll use this method to separate the eggs,
but be careful not to break the yolk. You can also crack eggs by tapping them together. One egg will always crack while the other remains intact. It can be a fun little game
to see which egg comes out on top, even when cooking alone! If some yolk gets into the whites, you can use a piece of shell to scoop it out. If a lot of yolk gets in, you should use that egg for something else and start over. Now, I’m going to whip the egg whites. An electric hand mixer is faster
and creates a finer texture, but I’ll whisk by hand since I’m only using three eggs. The whisk must be perfectly clean and grease-free, as even a tiny bit of oil will prevent the egg whites from whipping. Make sure the rubber spatula is dry, too. Stirring the chocolate occasionally helps it melt faster. The chalaza (the white stringy part) can be removed
if you prefer, but I’ll leave it in At first, the egg whites are thick and gelatinous. Start by whisking in a cutting motion
to break up the egg whites. Switch to a whipping motion to incorporate air once the whites lose their elasticity and become lighter. Add one tablespoon of sugar and continue whipping
when the mixture becomes slightly foamy. Mix well. When it thickens further, add the remaining sugar and continue whipping. Scrape down the sides of the bowl occasionally
to ensure even mixing, which is essential for proper stabilization. Once a foam has formed, switch to a slower circular motion for a finer,
firmer meringue. Whip the meringue until stiff peaks form, just like this. Beating the mixture takes a lot of effort,
so your hands might tire. To avoid fatigue, try holding the whisk lightly gripping it tightly will tire your hand quickly. Use light movements, not too much force. Changing the whisking direction occasionally
helps prevent fatigue by using different muscles. You can also switch hands. Use a side-to-side cutting motion if circular motions are complicated with your non-dominant hand. These techniques will help make whisking easier and less tiring. Now that the chocolate has melted add the egg yolks to the chocolate. Mix well. The chocolate will thicken slightly when the yolks are added, so blend until smooth. Next, add about one-third of the meringue. At this stage, don’t worry about deflating the meringue. Focus on incorporating it fully into the chocolate to loosen the texture. Mix well. The chocolate should now be smooth and pourable. I’ll add the meringue in three batches, so this is the second addition—about half of what’s left, folding it gently to avoid deflating it. Use a scooping and cutting motion. It doesn’t need to be perfectly incorporated yet, but add the final third once it’s mainly mixed in. Mixing in this medium bowl presents two problems: The bowl is too small to fold everything evenly. This bowl contains the mixture of egg yolks and chocolate, so both tend to stick to the sides. If you finish mixing in this bowl, the chocolate mousse may end up uneven. To avoid these issues, transfer the mixture to the large bowl (used for the meringue) for the final mixing. When transferring the mixture, use a spatula to scrape the sides of the bowl thoroughly. Now, I’ll finish mixing with a spatula, but you can also use a whisk. Gently fold in the remaining meringue using a scooping and cutting motion. Once the meringue and chocolate are mostly combined, I’ll transfer the mousse into serving dishes. Regardless of the container size, the chocolate mousse contains a lot of air. If you prefer a smoother texture,
gently tap the container to remove excess air bubbles. This will create a more uniform consistency. When cleaning up, I like to use the warm water left in the pan to help wash the utensils. Next, cover the chocolate mousse with plastic wrap, or if your container has a lid, simply close it and place it in the refrigerator to chill. The chilling time varies depending on the fridge’s condition. Since my fridge is quite full today, it might take about 3 to 4 hours to set properly. In the end, it took 6 hours. If your fridge is mainly empty and well-chilled, and you don’t open it often, the mousse may set more quickly. Instead of following a strict time, check your fridge’s condition and adjust accordingly. It’s best to plan— either making it at a time when you can wait or preparing it the day before. When you scoop the mousse, you’ll know it’s adequately chilled
if the peaks hold their shape. It may feel heavy when eaten if it’s still too soft, so chilling it thoroughly will give it the best texture
and taste. Today, I made one large batch of chocolate mousse
in a single dish, but you can also portion it into small cups
for individual servings. You can get creative by using white chocolate, mixing crushed Oreos or cookies, or even baking this mixture in the oven
for a different texture. There are so many ways to enjoy it, so I hope you try it! Today’s recipe was for chocolate mousse. The ingredients are simple and easy to find, and the steps are straightforward. Since Valentine’s Day is coming up soon, I encourage you to try making it! You can find the exact measurements in the description box. That’s all for today—goodbye!

今回は板チョコを使ったチョコレートムースをご紹介します。
シンプルなレシピなので、計量もいらず、さっと作れます。お酒をいれたり、ドライフルーツやクッキーをまぜたり、焼いて食べても美味しいです。
バレンタインデーに、普段のおやつに、ぜひ作ってみてください。

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チョコレートムース

材料(作りやすい分量)

板チョコ(ブラック) 2枚(100g)
卵　3個
砂糖　大さじ2

※チョコレートは板チョコではなく製菓用のものでも大丈夫です。
※砂糖の量は好みで加減してください。

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公式アカウント

https://www.youtube.com/@タサン志麻/?sub_confirmation=1

@shimatassin

https://www.instagram.com/shimatassin_officielle
https://x.com/ShimaTassin