Recipe: Black and white chocolate mousse

Home Cooking Recipe: Black and white chocolate mousse

Notes:

Chocolate Mousse is a legendary dessert. It is one of the masterpieces of French desserts, but it has renewed its vitality in the United States in the 1960s. In the era of Broadway and "Mad Men", chocolate mousse was often the finale of the New York High Society Dinner. It is not too sweet, and its appearance is not fancy, but it is the lowest level of luxury. This time you can make this perfect dessert with French premium chocolate* No need for oven* Production time: 45 minutes production + 4-6 hours of refrigerated / frozen purchase "black and white chocolate mousse" food package: http://www .hey-chef.com/meals/32

Ingredients:

Steps:

  1. Home Cooking Recipe: Buy all the ingredients (from the HeyChef food package). Before taking out all the raw materials, the corresponding list, familiar one by one. Sometimes the raw materials corresponding to one letter are packed in 2-3 bottles, so don't miss them when making them.

    Buy all the ingredients (from the HeyChef food package). Before taking out all the raw materials, the corresponding list, familiar one by one. Sometimes the raw materials corresponding to one letter are packed in 2-3 bottles, so don't miss them when making them.

  2. Home Cooking Recipe: Crush the A cookie and mix it evenly with B Butter a and lay it on the bottom of the mold.

    Crush the A cookie and mix it evenly with B Butter a and lay it on the bottom of the mold.

  3. Home Cooking Recipe: Mix C whipped cream a to a thick, fluffy foam and place in the freezer layer (zero) for spare

    Mix C whipped cream a to a thick, fluffy foam and place in the freezer layer (zero) for spare

  4. Home Cooking Recipe: Start by making a portion of white chocolate. Start cooking D milk. At the same time, soak the E-Giletin tablets in cold water. After the softening, put the gelatin tablets into the boiled milk to start melting.

    Start by making a portion of white chocolate. Start cooking D milk. At the same time, soak the E-Giletin tablets in cold water. After the softening, put the gelatin tablets into the boiled milk to start melting.

  5. Home Cooking Recipe: Pour the milk mixture over the F white chocolate, add the cream from the previous step 3, and mix well.

    Pour the milk mixture over the F white chocolate, add the cream from the previous step 3, and mix well.

  6. Home Cooking Recipe: Pour the white chocolate mixture into the mold to ensure that the surface is flat, put a few G wine cherries, and leave some final decorations. Put in the refrigerator for freezing (minus) for 2 hours until finalization

    Pour the white chocolate mixture into the mold to ensure that the surface is flat, put a few G wine cherries, and leave some final decorations. Put in the refrigerator for freezing (minus) for 2 hours until finalization

  7. Home Cooking Recipe: Start making the dark chocolate portion again. Send H light cream b as before and put it in the refrigerator for storage. I melt the black chocolate a and J butter b together

    Start making the dark chocolate portion again. Send H light cream b as before and put it in the refrigerator for storage. I melt the black chocolate a and J butter b together

  8. Home Cooking Recipe: Stir and send K egg yolk, slowly add L white sugar in the process until the egg yolk liquid becomes thick and the color fades

    Stir and send K egg yolk, slowly add L white sugar in the process until the egg yolk liquid becomes thick and the color fades

  9. Home Cooking Recipe: Pour the egg yolk into the melted dark chocolate, mix well, and mix well with the light cream from step 7.

    Pour the egg yolk into the melted dark chocolate, mix well, and mix well with the light cream from step 7.

  10. Home Cooking Recipe: After the white chocolate layer is frozen, pour the dark chocolate mixture into the mold to ensure a smooth surface. Put in the refrigerator to freeze (zero) 2-3 hours of shaping

    After the white chocolate layer is frozen, pour the dark chocolate mixture into the mold to ensure a smooth surface. Put in the refrigerator to freeze (zero) 2-3 hours of shaping

  11. Home Cooking Recipe: After waiting for the cake to freeze, make the final Ganache chocolate sauce. Boil the last bottle of M whipped cream c, turn off the heat, pour N black chocolate b, mix well, add O butter c, stir and mix evenly

    After waiting for the cake to freeze, make the final Ganache chocolate sauce. Boil the last bottle of M whipped cream c, turn off the heat, pour N black chocolate b, mix well, add O butter c, stir and mix evenly

  12. Home Cooking Recipe: The cake is demoulded, the chocolate sauce is evenly poured over the cake with a spoon, and the remaining wine stains are used to embellish the cake.

    The cake is demoulded, the chocolate sauce is evenly poured over the cake with a spoon, and the remaining wine stains are used to embellish the cake.

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