Chocolate Mousse stout

Published Jun 7, 2020 at 11:33am ET


Chocolate Mousse stout

Food Material List

  • 1 unsweetened cocoa powder 8g
  • 2 hot water 45g
  • 3 Egg 2
  • 4 Granulated sugar 40g
  • 5 Salad oil 30g
  • 6 Low-gluten flour 50g
  • 7 Dove Chocolate 70g
  • 8 Dark chocolate 60g
  • 9 Unsalted butter 300g
  • 10 Gelatin sheets 15g
  • 11 milk 60g

Operational steps

  • 1 Preparing food
    Chocolate Mousse
  • 2 Gillidine tablets are soaked in cold water until soft.
    Chocolate Mousse
  • 3 Mix cocoa powder with hot water and preheat oven 175 degrees.
    Chocolate Mousse
  • 4 Separate the yolk from the egg white.
    Chocolate Mousse
  • 5 2 yolks? 10g sugar? Salad oil well mixed
    Chocolate Mousse
  • 6 In addition, cocoa liquid is stirred evenly, then low-gluten powder is sifted in, and stirred evenly.
    Chocolate Mousse
  • 7 2 proteins? 30g sugar is beaten to rigid foam with an electric egg beater (I took half of the picture, so you have to beat harder than this one)
    Chocolate Mousse
  • 8 Put a third of the protein into the yolk paste and mix it irregularly, then pour it back into the remaining protein and stir it evenly.
    Chocolate Mousse
  • 9 Pour into the 6 inch movable bottom mould, lift the mould and shake several times to remove excess bubbles. Bake in oven for 25-30 minutes, 175 degrees.
    Chocolate Mousse
  • 10 Wait for time. Lets make Musk Paste. Drain the soft gelatin slices first.
    Chocolate Mousse
  • 11 Chocolate? Milk melts in water
    Chocolate Mousse
  • 12 Add softened dried gelatin tablets and stir until melted.
    Chocolate Mousse
  • 13 Whisk light cream until it can flow slowly out of the liquid. Do not beat it for too long or it will not mix well with chocolate pulp.
    Chocolate Mousse
  • 14 Mix light cream with chocolate syrup.
    Chocolate Mousse
  • 15 Cover with plastic film and refrigerate for 10 minutes. Keep it thick. Keep in mind that it shouldnt take too long.
    Chocolate Mousse
  • 16 Bake the cake embryo and turn it upside down to cool it
    Chocolate Mousse
  • 17 Cut it into two pieces after cooling. Cut it out in one circle. Its beautiful.
    Chocolate Mousse
  • 18 Muse took it out of the refrigerator and stirred it evenly.
    Chocolate Mousse
  • 19 Start assembling: cake? Muse? Cake? Muse
    Chocolate Mousse
  • 20 Wrap tin paper or preservative film and put it in refrigerator for one night or four hours. After refrigeration, put it in room temperature in summer and then eject it with cup. In winter, equably blow a circle with hair dryer, then eject it.
    Chocolate Mousse
  • 21 Cut into small pieces of pendulum
    Chocolate Mousse
  • 22 Shape according to their preferences. Thank you, officers and magistrates.
    Chocolate Mousse

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Healthcare food category

Huaiyang cuisine, Jiangxi cuisine, Chef's recommendation


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