Truffle chocolate has been eaten by everyone. Today, my original mousse truffles are present. The original taste of truffles is softer, and it has a different experience after being replaced with mousse. The soft version is moist and soft overall, and the hard chocolate shell is very rich in taste compared with the mousse.
First make the mousse part (which needs to be made at least two hours in advance). The gelatin tablets are soaked in ice water and chopped white chocolate (do not like white chocolate). Mix the milk, whipped cream, and sugar into the milk pan and cook for about 15 minutes until the yellowish viscous, similar to the condensed milk. Turn off the heat and add the drained gelatin slices and chopped white chocolate to complete dissolution.
The boiled milk is cooled by ice water. Dispense with whipped cream and ice water to 70% or 80%, mix well with the cooled milk, pour into a non-stick mold or lunch box, and put it in the refrigerator for at least two hours.
The time to refrigerate is almost the time to prepare the chocolate shell portion. Chopped dark chocolate, cut into small pieces of butter [soft version] also need to weigh whipped cream (warm), rum / Bailey liqueur
Hot water around 60 degrees (in order not to let cocoa butter separate, you can not use too hot water) melt the chocolate pieces and butter pieces and sugar until there are no solid particles. [Soft version] Add warm whipping cream and wine to mix evenly
Cut the completely solidified mousse into small pieces (not to be particularly flat and beautiful, because the truffles are irregular and the shape is more natural). The chocolate liquid is heated with 50-60 degrees of hot water to prevent solidification. Pour a proper amount of cocoa powder in a bowl (not too little)
Then just wrap the chocolate on the mousse. It is recommended to use a small bowl or a small dish to put a piece of mousse in, then pour a spoonful of chocolate liquid on it with a small spoon, roll the mousse to make the chocolate liquid evenly wrapped, then throw it into the cocoa powder and shake it all the way. Chocolate powder
Put the prepared truffles into the container and put them in the refrigerator for about half an hour. You can eat them. [Soft version] is moderately large, the outer cocoa powder will be wet, but it will not stick [hard version] chocolate shell will compare Crisp hard, cocoa powder is not easy to wet, looks like ordinary truffles
The winter temperature in Beijing is very suitable. Mousse will not melt during the production process. If it is hot in the summer or at home, you can put mousse on the ice tray. If you want to make a matcha, you can add 5g sieved matcha in the milk. If you have any questions, please feel free to ask questions~~ I hope everyone will actively submit homework~~