Recipe: Black and white chocolate mousse cake

Home Cooking Recipe: Black and white chocolate mousse cake

Notes:

Reference size: 6 inches refrigerated time: 4 hours

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix Oreo biscuits with butter and mix well

    Mix Oreo biscuits with butter and mix well

  2. Home Cooking Recipe: Take a 6 inch mousse ring and wrap the plastic wrap.

    Take a 6 inch mousse ring and wrap the plastic wrap.

  3. Home Cooking Recipe: Put Oreo biscuits in a mold and compact

    Put Oreo biscuits in a mold and compact

  4. Home Cooking Recipe: Add 30g milk and 60g whipped cream to the egg yolk

    Add 30g milk and 60g whipped cream to the egg yolk

  5. Home Cooking Recipe: Stir in water, stir evenly and thicken, add dark chocolate, stir the rum until the chocolate melts.

    Stir in water, stir evenly and thicken, add dark chocolate, stir the rum until the chocolate melts.

  6. Home Cooking Recipe: Add the gelatin tablets that have been softened in advance and mix them evenly.

    Add the gelatin tablets that have been softened in advance and mix them evenly.

  7. Home Cooking Recipe: 100g whipped cream and 20g powdered sugar can be used to make 60% of the flowable thick paste.

    100g whipped cream and 20g powdered sugar can be used to make 60% of the flowable thick paste.

  8. Home Cooking Recipe: Add a slightly cold chocolate paste to the whipped cream and mix evenly

    Add a slightly cold chocolate paste to the whipped cream and mix evenly

  9. Home Cooking Recipe: Pour the evenly spread cake paste into the mousse mold for refrigerated

    Pour the evenly spread cake paste into the mousse mold for refrigerated

  10. Home Cooking Recipe: Make white chocolate mousse, add the egg yolk to whipped cream and milk the same as dark chocolate mousse

    Make white chocolate mousse, add the egg yolk to whipped cream and milk the same as dark chocolate mousse

  11. Home Cooking Recipe: Stir in water, stir evenly, thicken, add white chocolate, stir the rum until the chocolate melts.

    Stir in water, stir evenly, thicken, add white chocolate, stir the rum until the chocolate melts.

  12. Home Cooking Recipe: Add the gelatin which has been soaked in advance to stir and cool.

    Add the gelatin which has been soaked in advance to stir and cool.

  13. Home Cooking Recipe: 100g whipped cream and 20g powdered sugar can be used to make 60% of the flowable thick paste.

    100g whipped cream and 20g powdered sugar can be used to make 60% of the flowable thick paste.

  14. Home Cooking Recipe: Add a cool white chocolate paste to the whipped cream and mix evenly

    Add a cool white chocolate paste to the whipped cream and mix evenly

  15. Home Cooking Recipe: Take the frozen dark chocolate mousse, put the stirred white chocolate mousse into the mold and shake the bubbles into the refrigerator for 4 hours.

    Take the frozen dark chocolate mousse, put the stirred white chocolate mousse into the mold and shake the bubbles into the refrigerator for 4 hours.

  16. Home Cooking Recipe: After the mousse is solidified, take out the demoulding.

    After the mousse is solidified, take out the demoulding.


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