Give them a good stir, then place on a stove over low heat, and stir continuously until the mixture comes to a boil, and remove from heat immediately. Blanch the gelatin sheets in a bowl with ice and water and set it aside, then in a saucepan, mix together the cocoa and water until well combined, and add the cream.

Put in the refrigerator and let it chill for about 30 minutes, then place the crushed cookies all over the top, and freeze for about 8 hours or longer to harden. Image credit: HidaMari Cooking via YouTube Line a pound cake mold with parchment paper, then pour in the mousse, and spread evenly. In a separate bowl, gently beat together the sugar and cream until soft peaks form, then gradually fold it into the chocolate mixture until fully combined. Drain the gelatin sheets, then mix them into the chocolate until well combined, and strain so that no lumps remain. Remove it from heat then add the sweet chocolate, then stir until melted and well combined. Transfer the mixture to a saucepan, then place on a stove over low heat, and stir continuously until the temp reaches 80☌ or 176☏. Add the milk gradually while whisking consistently and add the rum as well until incorporated. In a large mixing bowl, add the egg yolks, then beat until it turns white, sift over the cocoa powder, and then whisk them all together until well combined. Garnish the top with fresh berries and sprinkle with chocolate shavings, if desired.Chop the chocolate into smaller pieces, and set them aside, then blanch the gelatin sheets in a bowl with ice and water. Pour or pipe the mousse into serving cups with a piping bag fitted with a star tip, if desired. Fold the cream into the white chocolate ganache in two additions until well-blended.Ĩ. Beat 1 1/4 cups/300 mL heavy cream in another medium-sized mixing bowl with a wire whisk or a mixer equipped with a whisk attachment until the volume has doubled and soft peaks form.ħ. Remove the bowl from the ice-water bath.Ħ. CAUTION: The ganache must be cool but not cold. If the line fills in immediately, then the ganache is still warm, so keep cool for another 30 seconds and retest. If the line holds for 10 to 15 seconds, the ganache is ready to proceed to Step 6. Test the temperature of the ganache by using a rubber spatula to draw a line through it. Set over an ice-water bath, stirring occasionally, until the mixture has cooled evenly and thickened.ĥ. Stir in the hydrated gelatin, mixing gently with a rubber spatula until the white chocolate and gelatin have molten to make a smooth and uniform ganache. Let stand for 30 seconds or until the heat evenly distributes throughout the bowl.Ĥ. Remove the saucepan from heat once small bubbles begin to foam around the edge of the saucepan and pour the hot cream over the white chocolate in another mixing bowl. Bring 1/2 cup and 2 tablespoons/150 mL heavy cream to a simmer in a small saucepan over medium-high heat.ģ. If using gelatin powder, bloom over 1/4 cup/60 mL cold water in a medium-sized mixing bowl for 1 minute or until it has absorbed all the water.Ģ. Remove the gelatin from the bowl and squeeze out excess water. Hydrate the gelatin sheets with cold water in a medium-sized mixing bowl and let stand for 5 minutes or until the gelatin has softened. OPTIONAL: Piping bag fitted with a 1-inch/2.54-cm star tip Serves 8ġ. Wire whisk or mixer equipped with a whisk attachment 1 1/2 gelatin sheets OR 1 1/4 teaspoons/3.5 grams gelatin powderĨ.8 ounces/250 grams chopped premium-quality white chocolateġ 3/4 cup and 2 tablespoons/450 mL well-chilled heavy cream

Chocolate mousse with gelatin sheets