Hi, I’m Francis,
the host of this show "Cooking with Dog."
The hot steam will heat the bowl
and gradually melt the couverture chocolate.
When the chocolate is almost melted,
beat the 2 egg whites in a bowl with a hand mixer.
When it turns a kind of white,
add the extra fine granulated sugar in 3 steps.
Beat until the meringue reaches a stiff peak stage
and has a glossy texture.
With the desired consistency,
it will not drop out of the bowl
when it is turned upside down.
Now, clean the beaters.
Then, beat the heavy cream in a bowl
chilling in ice water.
Make sure to beat the egg whites first
and do not reverse the order.
When it begins to thicken,
switch to a low speed to help avoid over-beating.
Beat until it reaches a soft peak stage as shown.
Then, remove the bowl from the ice
to help the cream to mix with the chocolate.
Now, remove the bowl of chocolate from the steam.
First, add 2 egg yolks and mix with a spatula.
Next, add about one third of the meringue
to the chocolate and combine thoroughly.
This will soften the chocolate
and help to keep the foam of the next meringue from breaking.
Add another one third of the meringue.
This time, carefully combine the mixture
to keep the foam from breaking.
Then, add the rest of the meringue
and carefully mix likewise.
Now, add the whipped cream.
Add the rum.
And combine the mixture evenly with minimal folding actions.
Then, pour the chocolate mousse into the 6 ramekins.
Arrange the surface of the mousse with the back of a spoon.
Now, the chocolate mousse is completely chilled and firmed up.
Sprinkle on the cocoa powder.
Squeeze out the whipped cream
and garnish with the strawberry.
And now, it is ready to serve!
Make sure to use high quality fresh eggs
whose shells are intact.
If you are not sure about the quality of the eggs,
please do not try this recipe.
Don’t over-heat the chocolate otherwise it will reduce its flavor
and might cause separation.
Good luck in the kitchen.