甜品
由 CookWhatHK0 次收藏
朱古力慕絲將打發蛋白拌入溶化朱古力同蛋黃，質感輕盈蓬鬆，放入雪櫃冷藏一夜。
朱古力加少許牛奶溶化，用刮刀攪至滑順。
Melt the chocolate with a small amount of milk. Stir the mixture with a spatula until it becomes completely smooth.
蛋白蛋黃分開，蛋黃加入朱古力中拌勻。
Separate the egg whites from the yolks. Add the egg yolks to the melted chocolate mixture and stir until everything is evenly combined.
蛋白加少許鹽打發至硬性發泡。
In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
用刮刀輕輕將蛋白分次拌入朱古力混合物，保持輕盈蓬鬆。
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.
將混合物倒入焗碗，放入雪櫃冷藏一夜。
Pour the mousse mixture into individual ramekins and refrigerate them overnight.
