Light taste, Is the characteristic of mousse, Rich taste, Is the embodiment of chocolate, Combine the two, It is a feast of taste ~~ Don't doubt it, The approach is simple, Black and white combination, It brings a different kind of aftertaste. Baking mold: 6 inch square mold; Baking conditions: middle layer, fire up and down, 160 degrees, 15 minutes.
Eggs + fine sugar are placed in the eggbeater, sitting in the hot water in the eggbeater, medium speed, and starting to beat the eggs. I always hit the eggbeater, and the egg liquid dripped in a ribbon. It could form traces in the basin without interruption. The traces disappeared slowly within five seconds, and the whole egg was sent.
Sift the low-gluten flour + corn starch in one shot.
Slowly pour the milk along the scraper and mix well.
Pour into the mold, into the oven, the middle layer, fire up and down, 160 degrees, 15 minutes.
Let's make dark chocolate mousse.rLight cream + fine sugar to make a texture.
Milk + dark chocolate + soaked gelatin tablets, heated to complete melting, poured into a good whipped cream after cooling.
Mix well and the dark chocolate mousse is ready.
Take out the cooled cake piece.
Pour the dark chocolate mousse into the refrigerator and freeze for half an hour.
The same practice as white chocolate mousse.
Remove the solid black chocolate mousse from the refrigerator and pour the white chocolate mousse. Refrigerate overnight.
Take out the mousse cake the next day, use a hair dryer to blow the mold around, you can easily take out the cake, sieve the cocoa powder, and cut into pieces.
Enjoy the double taste of chocolate.