Black and white chocolate mousse sitting on a plate, like a work of art Layered rich taste waves, layer by layer, each bite of fusion has a different feeling ~ ~ ~
By show art baking
<h2>Royalties</h2>
1 set of mousse molds
#饼底材料 #
Oreo cookie crush 80g
Attenson butter 40g
#黑巧克力慕斯层 #
Nestlé milk 30g
1 egg yolk
Exhibition Art Dark Chocolate 50g
ZhanYi Oulan light cream 60g
Exhibit 1 piece of gileatin tablets
Rum 7g
Nestlé Light Cream 100g
Zhanyi powdered sugar 20g
#白巧克力慕斯 #
ZhanYi light cream 60g
Show Art White Chocolate 50g
ZhanYi light cream 100g
<h2>Practice steps</h2>
1: Mix orio biscuits with butter and stir well
2: Take a 6-inch mousse ring and seal the plastic wrap
3. Put the oreo biscuit crush into the mold and compact it
4: Add 30g milk and 60g light cream to the egg yolk
5: Heat and stir well with water to add dark chocolate, rum until chocolate melts
6: Add the gelatin slices that are soaked in advance and stir well, let cool and set aside
7, 100g light cream plus 20g of powdered sugar beat 6 into a flowing thick paste
8: Add the slightly cold chocolate paste to the light cream and stir well
9: Pour the cake batter that is evenly stirred into the mousse mold and refrigerate for later
10. Repeat the above steps to make a white chocolate mousse. Take the frozen dark chocolate mousse, stir the mixed white chocolate mousse into the mold to shake out the bubbles and put it in the refrigerator for 4 hours to cool the same steps as the dark chocolate mousse.
11. Completed~
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