I didn't think about making recipes, so I didn't take the process map. Now, if there is a kitchen friend who wants to use the recipe, I will share it with you in the text description. It is also convenient for me to find it later~ This is a very rich chocolate mousse. The four-part composition: vanilla white chocolate mousse, black chocolate mousse, make-up and chocolate sponge cake, is definitely a good heart for chocolate lovers. The original recipe is from aunt (microblogging: Yu's mother). My approach has been slightly changed~
(1) Put the black cream into the light cream and heat it until the chocolate melts. Stir it to a smooth and shiny state. Keep it warm and keep it warm. (2) Protein is added to the sharp corner three times. (3) Take half of the protein cream. Mix evenly into the melted chocolate, sift into the low-powder and mix well, then add the remaining meringue and mix evenly. (4) Pour the cake into the baking sheet with oiled paper and put it into the preheated In the oven, 170 degrees and 20 minutes (5) After the cake is baked and cooled, cut the cake with mousse rings. (6) Place the cut cake on a paper tray and put on the mousse ring.
(1) Put the black cream into the light cream and heat it until the chocolate melts. Stir it until it is smooth and shiny. Add the melted butter and mix well. (2) Make it cool and then pour it into the cake. In the circle, smooth the surface and put it in the refrigerator
(1) Gelidine is softened with cold water. (2) Stir the egg yolk with sugar and water. Heat the water and stir until it is about 86 degrees. Turn off the heat, add black and stir until the chocolate melts. Add the milk and mix well. Mix the soft gelatin tablets, then leave the hot water, let cool and cool. (3) Put the cream to the state of sixty-seven, and add the chocolate solution in portions. Mix well. (4) Remove the frozen cake from the refrigerator and pour it. Well-made black chocolate mousse, put it in the refrigerator and continue to refrigerate
(1) Gelidine is soaked in cold water. (2) Stir the egg yolk with sugar and water. The vanilla pods are half-cut open to remove the vanilla seeds. Place them together with the pods in the egg yolk pot. Heat the water and stir until it is about 86 degrees. Turn off the heat, add white to stir the chocolate to melt, add milk and mix well, add the soft gelatin tablets and mix well, then leave the hot water, pick out the vanilla pods, let cool and reserve (3) cream to 66% In the state of hair, add chocolate solution in portions, mix well (4) Pour the prepared white chocolate mousse into the solidified black mousse, put it in the refrigerator and continue to refrigerate overnight (5) refrigerated mousse After the mold, it can be decorated according to your own preferences.
1. I used a 28×28 baking tray, a 10-inch square mousse ring. 2. The original cream used for the chocolate sponge cake. I didn’t change it to whipped cream. 3. Every time I added a layer of solution, I should wipe it off. And solidify and then add the next layer. 4. When you release the mold, use a hot towel to squat down the mousse circle, then gently pick up the mousse circle. 5. When cutting the cake, first use hot water to boil the knife and dry it. If the knife surface temperature is not hot, cut it again. Repeat the above steps for each knife. 6. The mousse ring can be placed directly on the plate and then put into the cake piece, or placed on the cake holder.