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عربChocolate mousse cream
4 servings3 hours
Cream - 350 gr, Milk chocolate - 200 gr, Sugar - 180 gr, Waffles - 170 gr, Milk - 100 gr, Butter - 50 gr, Powdered sugar - 26 gr, Gelatin - 10 gr, Chicken eggs - 3 pcs.
4 servings3 hours
Cream - 350 gr, Milk chocolate - 200 gr, Sugar - 180 gr, Waffles - 170 gr, Milk - 100 gr, Butter - 50 gr, Powdered sugar - 26 gr, Gelatin - 10 gr, Chicken eggs - 3 pcs.
The necessary ingredients: cream, milk, eggs, chocolate, waffles, butter, sugar, powdered sugar, gelatin. 
Separate proteins from yolks. 
Stir the yolks with the sugar. 
Put in a water bath and beat until the mass thickens. Remove from the bath. 
Pour gelatin with milk, let swell. 
Next, add the finely crumbled chocolate to the gelatin and heat, stirring until the chocolate has completely melted. 
Remove the butter from the water bath. Let the mixture cool a little. 
Mix the chocolate and yolk mass. 
Then, put on the stove, on a slow fire. Constantly stirring and at times lifting the bucket, heat the mass until the sugar is dispersed. When stirring, look so that the mass does not stick to the bottom!
Beat the cream with a mixer. Beat the proteins into strong foam, gradually pouring sugar powder. Gently mix the whipped cream and proteins into the chocolate-yolk mixture. 
Grind the waffles in a blender into fine crumbs. 
Put the mousse in cremans, alternating layers with waffle crumb: mousse - waffle crumb - mousse. Put in the refrigerator for 2-3 hours, to set. 
You can decorate the dessert with fresh berries, fruits, cookies. Enjoy your meal!