Dessert
by CookWhatHK0 saved
Chocolate Mousse folds whipped egg whites into melted chocolate and yolks for an airy texture, then chills in ramekins overnight.
Melt the chocolate with a small amount of milk. Stir the mixture with a spatula until it becomes completely smooth.
朱古力加少許牛奶溶化，用刮刀攪至滑順。
Separate the egg whites from the yolks. Add the egg yolks to the melted chocolate mixture and stir until everything is evenly combined.
蛋白蛋黃分開，蛋黃加入朱古力中拌勻。
In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
蛋白加少許鹽打發至硬性發泡。
Carefully fold the beaten egg whites into the chocolate mixture, adding them a little at a time. Use a spatula to gently add them, ensuring the mixture remains light and airy.
用刮刀輕輕將蛋白分次拌入朱古力混合物，保持輕盈蓬鬆。
Pour the mousse mixture into individual ramekins and refrigerate them overnight.
將混合物倒入焗碗，放入雪櫃冷藏一夜。
