Dessert - Double Steam Chocolate Puddin/mousse with Gelatin.

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20251225 1400 Christmas Day 

Dessert Chocolate Puddin

WATER BATH:

(A) steam Gelatin and Chocolate using double boiler setup over simmering water for 10 minutes.
bloom 2.5 g Gelatin with 10 - 15 ml warm water, stir to melt gently
melt chocolate

(B) whisk 3 egg white with 10 g sugar

fold mixtures quickly together
transfer into moulds/ small glass mugs
Steam over simmering water for 12 to 15 minutes until set.

Chill in fridge 3 hours to fully firm. 

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