How to make Chocolate mousse (Water & tablet 2 ingredients) - YouTube

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Hello everyone, Cacao~! ∴∵ゞ(´ω`*) ♪

This time, simple chocolate mousse made from two ingredients, water and chocolate bar. It is a revised version of the past video.

OK with tap water and chocolate at a convenience store! I experimented with various chocolates.

From the most recommended black chocolate.

Other than this Meiji BLACK chocolate, I will experiment later.

Cut the chocolate by hand into a small bowl.

Add water together. Tap water is good.

Heat together in the microwave.

Repeat microwave oven 500W 20 seconds 3-4 times, mix each time.

The chocolate has a lump that melts completely while crushing it.

After melting the chocolate as much as possible, cool it while immersing it in ice water.

We have a new buddy in the freezer.

It is convenient because the strength can be easily changed with the button outside the door.

Prepare ice water.

Mix for about 2 to 3 minutes with an electric mixer while immersing in ice water.

When it becomes a little hard, it's done.

This may have been a bit too hard. It may be completed while it is a little softer.

The size of the container is about 6 x 7cm. About half buried.

Put wrap, cool in refrigerator and harden.

冷蔵庫で3時間くらい冷やしたものです。 おそらくBLACKは1時間くらいでも固まると思います。

Complete!

This is so delicious that I don't think I made it with water and chocolate. As soon as you put it in your mouth, it spreads smoothly in your mouth.

However, it is delicate whether it will be a gift.

It may be better to change the ingredients to milk, and more experiments are needed in the future.

A little bit of cacao seems to be missing.

Adding cacao, sprinkle ∴∵ゞ(´ω`*)

Sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle ∴∵ゞ(´ω`*)

Sprinkle ∴∵ゞ(´ω`*)

Nice Cacao!

Adding cocoa powder bitterness made it even better.

May the cacao be with you.

Milk chocolate

I experimented with the best selling milk chocolate.

Prepare in the same way.

Milk chocolate did not become hard even if mixed a little longer.

I put it in a pudding container and hardened it.

By the way, we will eat and compare with other chocolates later.

Hi-milk chocolate.

This has a low cocoa content, so we reduced the amount of water a little.

After all, it became a little soft.

White chocolate.

One piece of white chocolate is 40g.

The white chocolate has become quite soft. You may need to reduce water more.

Ruby chocolate.

Ruby Chocolate is a kind of milk chocolate. I adjusted the amount slightly.

The ruby chocolate has been separated and messed up.

By the way, we want to eat and compare.

All have been cooled for about 3 hours.

First, milk chocolate mousse.

It looks sloppy, but the moment you put it in your mouth, it's rough and unpalatable.

It is not so good in taste.

It may be better to stop milk chocolate and water.

It is really delicious chocolate if eaten normally.

Well, Hi-milk chocolate mousse.

The moment I put it in my mouth, it was rough and the texture was bad.

The taste is not bad, but it cannot be a gift.

Ruby chocolate mousse.

After all it seems that it is separated and it is rough.

The taste and mouthfeel are bad, but the taste is delicious if melted in the mouth.

It may be worth experimenting with fresh cream or milk.

White chocolate mousse.

Very soft.

Oh, the taste is acceptable. Sweet, but taste and texture are better than others.

However, it is too soft, so it may be necessary to reduce the water a little or change the material.

The hardness did not change even if it was cooled for an additional week.

BLACK Chocolate and water mousse. Again, this is the best combination we have compared.

Although it looks hard, it is overwhelmingly mouthfeel and mouthfeel than other chocolates, and its sweetness is just right.

It was a mousse experiment combining commercial chocolate and water.

May the cacao be with you.

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Thank you for your watching.