Recipe: Black and white chocolate mousse (similar to the bottom)

Home Cooking Recipe: Black and white chocolate mousse (similar to the bottom)

Notes:

Every year my husband's birthday I will personally prepare a cake for him (two years ago, I started to learn baking, and after eight years, I have done two tricks), and every time I try new products, 21cake is the best I have ever eaten. I think their chocolate bottom is not a mousse, a bit sticky, before the ingenuity and mousse, so I really wanted to change it yesterday, I feel that the finished product is almost the same as I imagined, there is no stratification. There is no soft pedaling situation. The only shortcoming is that the white chocolate mousse layer adds a little more, and lacks the airiness of the mousse. Also, if you are eating, whether it is dessert or Chinese food, I am very happy with my feelings and sense of accomplishment. Hahahahaha

Ingredients:

Steps:

  1. Home Cooking Recipe: 6 inch live bottom, covered with a round oil paper

    6 inch live bottom, covered with a round oil paper

  2. Home Cooking Recipe: First make a dark chocolate layer, chop the black and white chocolate, add milk, butter, butter and melt it with water (by the way, soak the gelatin tablets)

    First make a dark chocolate layer, chop the black and white chocolate, add milk, butter, butter and melt it with water (by the way, soak the gelatin tablets)

  3. Home Cooking Recipe: Slowly stir with a small fire

    Slowly stir with a small fire

  4. Home Cooking Recipe: After melting, turn off the heat and cool for two minutes and put in the soft gelatin tablets. After stirring and melting, take it out from the hot water basin, add rum, stir well, and pour into the mold that is laid in the oil paper.

    After melting, turn off the heat and cool for two minutes and put in the soft gelatin tablets. After stirring and melting, take it out from the hot water basin, add rum, stir well, and pour into the mold that is laid in the oil paper.

  5. Home Cooking Recipe: Shock bubbles, then put them in the refrigerator

    Shock bubbles, then put them in the refrigerator

  6. Home Cooking Recipe: Milk, cream, white chocolate, melted in water, melted for two minutes, add gelatin tablets, and finally remove from the hot water pot, add vanilla extract and rum

    Milk, cream, white chocolate, melted in water, melted for two minutes, add gelatin tablets, and finally remove from the hot water pot, add vanilla extract and rum

  7. Home Cooking Recipe: Because the white chocolate is too sweet, I am too tired, I directly send whipped cream, no sugar, sent to 60%, there are lines, but can flow, added to the cooled white chocolate pot three times, stir well and pour into the refrigerator The top of the dark chocolate, gently shocked (I mean shocked), afraid of odor, I used a fresh bag to refrigerate

    Because the white chocolate is too sweet, I am too tired, I directly send whipped cream, no sugar, sent to 60%, there are lines, but can flow, added to the cooled white chocolate pot three times, stir well and pour into the refrigerator The top of the dark chocolate, gently shocked (I mean shocked), afraid of odor, I used a fresh bag to refrigerate

  8. Home Cooking Recipe: After a minute of freezing, the hair dryer blows for half a minute, and the demoulding is smooth.

    After a minute of freezing, the hair dryer blows for half a minute, and the demoulding is smooth.

  9. Home Cooking Recipe: I am so afraid of the layering that everyone said before, and I am afraid that it will become a mixture of black and white. Fortunately, it has not appeared. Because I want to change it, I have delayed a lot of time. I will be able to do a lot of things the next time, and the taste will be better.

    I am so afraid of the layering that everyone said before, and I am afraid that it will become a mixture of black and white. Fortunately, it has not appeared. Because I want to change it, I have delayed a lot of time. I will be able to do a lot of things the next time, and the taste will be better.

  10. Home Cooking Recipe: If I do mousse, I don't think it's so delicious, but I'm afraid that it will be black and white stratified at all. I hope that everyone can exchange more. I am also a newbie who loves baking.

    If I do mousse, I don't think it's so delicious, but I'm afraid that it will be black and white stratified at all. I hope that everyone can exchange more. I am also a newbie who loves baking.

Tips:

Because I am more anxious, so the materials are bought in the same city's bakery shop, to tell the truth, I think it can be changed better, the taste must be added.


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