Chocolate Mousse

There is some whipping cream left in my freezer for months. So I decided to make a simple chocolate mousse by using the whipping cream and the fresh vanilla bought from Bali.

Ingredients

• 200g of non-dairy whipping cream    200 克植物性鲜奶油  (warm reminder/溫馨提示: The non-dairy whipping cream usually taste sweet, thus need not to add sugar. But you may add icing sugar accordingly if you prefer sweeter taste. If you are using dairy whipping cream, you may add 10% of sugar based on the portion of whipping cream used. Example here is using 200g of whipping cream, thus you need to add 20g of icing sugar.    通常植物性鲜奶油已经有甜味，所以不需加糖；但嗜甜的可适度加些糖份。但，如果用动物性鲜奶油就得加糖，通常是鲜奶油用量的10%。如这里用200克鲜奶油，就加20克糖粉。)
• 100g of cooking chocolate bar    100 克巧克力砖
• 60g of milk    60 克牛奶
• 4g of gelatin powder    4 克吉利丁粉
• 10g of water (room temperature)    10 克水(室温)
• a touch of coffee powder    适量咖啡粉
• a touch of vanilla seed/ vanilla essence    适量香草籽/香草精
• some chocolate rice    适量巧克力米

Steps  

1. Beat the whipping cream to soft peak. Keep in fridge while waiting for the rest of the steps.    鲜奶油打发至软性发泡，在做其它步骤可先把鲜奶油冷藏。
2. Soak the gelatin powder into the water and set aside for around 5 minutes or until spongy .    把 吉利丁粉泡进水里约5分钟或直到泡软膨胀。 
3. Sit the gelatin mixture in the hot water and stir until the gelatin dissolved.    将泡好的吉利丁粉坐在热水里搅拌至完全融化。
4. Bring the milk to boil then off the heat. Add in the gelatin mixture and stir evenly. Then add the coffee powder, vanilla seed/essence.    牛奶煮滚熄火。加入已融化的吉利丁粉搅匀。然后加入咖啡粉和香草籽/香草精。
5. Cut the chocolate bar into smaller chunks. Pour into the hot milk and stir until all the chocolate melted.   巧克力砖切小块，倒入热牛奶搅拌至完全溶化成巧克力酱。
6. Add the chocolate mixture, chocolate rice to the whipped cream and fold in gently. There you have the chocolate mousse.    巧克力酱和巧克力米拌入打发的鲜奶油就是巧克力慕斯。
7. Chill/freeze the mousse over night.    慕斯冷藏/冷冻一夜。