material
Special utensils
Chocolate Mousse Ingredients: A: 100 g of fresh milk, 2 egg yolks D: 3 tsp of fish gelatin powder, 3 tbsp of water B: 150 g of dark chocolate E: Coffee liqueur 5 mlC: 250 g of animal whipped cream, 20 g of caster sugar Chocolate sauce Material: Dark chocolate 50 g, Animal whipped cream 50 g
6 inch cake 1 piece ★★★145 preparation
(1) Chocolate sauce making: 50 grams of dark chocolate chopped, add 50 grams of animal whipped cream, every 40 ° C warm water to open into a sauce
(2) Bake 1 6-inch chiffon cake
Preparation method
1. Take 100g fresh milk and 2 egg yolks and cook them over low heat to form egg milk syrup.
2. The boiled egg syrup is filtered through a mesh sieve and set aside.
3. Cut the dark chocolate into small pieces, open into a sauce at 40 ° C warm water, add the egg milk syrup and mix well.
4. Fish gelatin powder is added to water to soak in advance, and the water is dissolved into a liquid state.
5. Pour the fish glue into the chocolate syrup and mix well, stir in cold water and cool down to 25 °C.
6. Mix the animal whipped cream and caster sugar and beat until seven dispenses.
7. When the chocolate syrup cools down to 25°C, mix it into whipped cream.
8. After stirring well, add 5ml of coffee liqueur to mix well, that is, mousse filling.
9. Cut the 6-inch chiffon cake slice into 3 pieces, take 2 of them (each about 15mm thick) and cut it around with scissors.
10. Place the cake slices into the mold. Pour in 1/2 of the mousse filling.
11. Cover the 2nd slice of cake, pour in the remaining mousse filling, and refrigerate for 6 hours.
12. After the cake is released from the mold, the surface is drizzled with chocolate sauce and the fruit is placed in the center.
Production tips
◎Overheated chocolate sauce or egg syrup poured into whipped cream will cause the whipped cream to defoam, so cool it down until it is not hot before adding. ◎After the chocolate sauce is dissolved, it should be cooled to 30 ° C and then start to drizzle the cake body, otherwise the mousse cake will melt.
◎ After the mousse cake is taken out of the refrigerator, it should be eaten as soon as possible, otherwise it will melt and deform.
Selected from the book "Magic Hand Baking", all rights reserved.