Recipe for exquisite chocolate cream

Is there a universal dessert? In any case, this tender chocolate mousse can become it. Its delicate creamy texture and chocolate flavor are a real treat for gourmet. The air cream can be served to the table as an independent dish, used as a layer for cakes, eclairs and cakes, creating on its basis modern mousse desserts. Prepare a delicacy will not be difficult even for a beginner: the recipe does not have culinary complexities.

Chocolate black not less than 60% - 60 g

Sugar - 65 g

Milk - 110 g

Cream 33% - 300 g

Curd cheese (Hochland or Almette) - 150 g

Gelatin (preferably Ewald) - 20 g

Powder gelatin is combined with ice water inproportion 1: 6, sheet - just soak in a small amount of liquid. Chop the chocolate. In a bowl with a thick bottom, pour in the milk and add sugar (for a more saturated taste, use brown or cane)

Milk-sugar mixture heat on medium heat to a boil and enter into crushed chocolate. Also add gelatin squeezed from the liquid and whip the mass with a blender

In chocolate with gelatin put the cheese and carefullystir until smooth mousse. Whip the cream in a lush elastic foam (cool the pre-mixer tips in the freezer - so you can whip the cream much easier)

Cool the chocolate mixture and enter it in small portions into whipped cream, gently stirring the spatula. Try not to break the structure of the mass - it must remain airy

Spread mousse on kremankam or bowls - canAlso use a clean plastic container from cheese and sour-milk products. Add in it slices of biscuit, cookies, nuts or berries at will. Send the mousse to the refrigerator for a few hours