Recipe: Dark Chocolate Mousse Cake

Home Cooking Recipe: Dark Chocolate Mousse Cake

Ingredients:

Steps:

  1. Home Cooking Recipe: First prepare the digestive biscuit bottom, put the biscuit into a thick fresh-keeping bag, crush it with a rolling pin, mix it evenly with the melted butter, put the heart-shaped hard-die pad paper that comes in the mold in the baking tray, and evenly spread the biscuit mixture. At the bottom of the mold, one end of the rolling pin can be pressed tightly, and directly placed in the freezer of the refrigerator together with the baking tray to form a quick-freeze molding. While waiting for the freezing, the white chocolate coins are heated and melted by water, and stirred while being melted to prevent uneven melting.

    First prepare the digestive biscuit bottom, put the biscuit into a thick fresh-keeping bag, crush it with a rolling pin, mix it evenly with the melted butter, put the heart-shaped hard-die pad paper that comes in the mold in the baking tray, and evenly spread the biscuit mixture. At the bottom of the mold, one end of the rolling pin can be pressed tightly, and directly placed in the freezer of the refrigerator together with the baking tray to form a quick-freeze molding. While waiting for the freezing, the white chocolate coins are heated and melted by water, and stirred while being melted to prevent uneven melting.

  2. Home Cooking Recipe: The fine sugar is mixed with water and heated in a microwave until the sugar is completely melted in the water and then placed aside.

    The fine sugar is mixed with water and heated in a microwave until the sugar is completely melted in the water and then placed aside.

  3. The gelatin tablets are soaked in ice water, and the room temperature is low in winter. It can be directly soaked in normal drinking water. After about 8-10 minutes, the gelatin tablets are all softened and filtered out.

  4. Put the soaked gelatin tablets into the warm sugar water and mix well. (The temperature of the sugar water is not hot.) Mix well with the melted white chocolate.

  5. Send the whipped cream to 7 minutes, tilt the egg bowl, and visually check that the light cream can flow and not quickly.

  6. Pour the white chocolate mixture into 70% whipped cream quickly, mix well, and mix with warm water when the room temperature is low in winter.

  7. Pour into the mold for light shock, then put the heart-shaped biscuits that have been frozen beforehand into the mold and freeze them in the refrigerator for at least 4 hours (I usually do it at night, then freeze overnight)

  8. Prepare the noodle sauce: Put all the raw materials except the gelatine tablets into the milk pot and heat them to boiling. Slowly simmer the fire. The whole process needs to be stirred constantly to prevent the paste from falling. It may be slightly inclined for about 6 minutes. Observe the consistency of the chocolate, using the French soup as the standard, about the same consistency can turn off the fire.

  9. The gelatin tablets are soaked in water, and the chocolate noodles are placed on the hands and not hot. About 45-50 degrees, put the soft gelatin tablets into the mixture and mix them evenly. Then prepare a fine mesh sieve and filter more. Once, the noodle sauce that comes out will be more delicate.

  10. Take the frozen mousse cake out of the refrigerator and put it on the drying net. Place a non-stick baking dish underneath, pick up the noodle sauce and sip it up. Pay attention to see if the sides of the cake are evenly topped. If you want to add decorations It’s time to wait until the noodle sauce is solidified, and it’s too late to put things.

  11. Transfer the cake to a beautiful plate and start enjoying it. The bitterness of the dark chocolate and the sweetness of the white chocolate mousse are very good!


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