Chocolate yogurt Mousse Cake
Published Apr 7, 2022 at 21:47pm ET

Food Material List
- 1 Digestive biscuits 60g
- 2 butter 30g
- 3 Mango Appropriate amount
- 4 Powdered sugar 20g
- 5 Yogurt 50g
- 6 Chocolates 50g
- 7 Coffee Wine A bottle cap
- 8 milk 100ml
- 9 Gelatin sheets 8g
- 10 Unsalted butter 200ML
Operational steps
- 1 Biscuits are crushed with a rolling pin. When butter is melted in water, the crumbs of biscuits are mixed well. The more crushed biscuits are, the less easy they are to be removed from the mold. Spread the biscuits on the bottom of the mould, flatten the bottom of the cup and refrigerate them in the refrigerator. Then we can make Muse.
- 2 Melt the chocolate in water. The temperature should not exceed 50 degrees. Stir in milk and coffee wine. Soften the gelatin tablets with 3 grams of cold water and put them in the refrigerator until thick.
- 3 Peel and slice mango. Add chocolate mousse in moderation.
- 4 Whisk light cream and sugar until textured but flowing. Mix two-thirds with chocolate evenly. Pour it on the bottom of the biscuit, shake the bubbles and refrigerate.
- 5 Yoghurt is heated to warm with water. Add mango pieces or mango puree. Soak the remaining gillidine slices in a soft way. Mix well and refrigerate until thick. Mix with the remaining light cream. Pour it on a slightly solidified chocolate mousse. Refrigerate for more than 4 hours.
- 6 Demoulding
- 7 Mounting flowers at will
- 8 The effect of mounting flowers
- 9 Piping
- 10 Like a breath of fresh air
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Healthcare food category
Mocha flavour, Garnish, Female Health Care