Chinese Food
Warm up the Halloween atmosphere. KT also comes to the party. Two color chocolate mousse
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It's great to have friends coming from afar. Chinese people have always been very friendly to foreign friends. Not only that, but also the cultural inclusiveness of Chinese people is really strong. The Halloween of foreigners is coming soon. Supermarkets and roadside shops are filled with pumpkin lights, ghost masks and witch hats. The festival atmosphere is more and more strong. Everyone can't sit in the office. They propose to have a lively holiday. I asked them who knew why foreigners spent Halloween. As a result, someone really answered. They praised autumn, offered sacrifices to the dead and prayed for peace. Awesome. I know that. So I decided to make some delicious food to add some holiday atmosphere.
Cooking ingredients
Cooking Steps
Step1:The mousse ring is 6 inches. But I reduced the mousse liquid. The height is about 2 / 3 of the mold. If you want to make a full mold, you can increase the chocolate layer. The light cream by about 50g. The corresponding ingredients of the chocolate mousse layer also increase in proportion. If it's a hot summer, add 35g.
Step2:Ready to make the bottom. O'learo gets rid of the sandwich.
Step3:Put the biscuits in the fresh-keeping bag. Crush them into pieces with a rolling pin. Melt the butter in hot water. Pour the biscuits into the butter. Mix well.
Step4:Put the wrap on the bottom of the mousse ring, press the bottom of the biscuit flat and compact. Put it in the refrigerator for refrigeration.
Step5:Prepare the material for the chocolate layer. The gilding tablets softened in cold water.
Step6:Put it into milk. Melt it in hot water. The temperature should not be too high. 4050 ℃.
Step7:Chocolate melts into liquid state in hot water. Just use the water temperature just now. It can't be too hot.
Step8:Melt the chocolate. Pour it into milk gelatin solution. Stir well. Keep warm for later use.
Step9:Add the cream to the sugar powder. Press the sugar powder in with the beater. Place the whipping time. The sugar powder will fly away.
Step10:Send it to six for distribution. Cream also has fluidity.
Step11:Pour part of the cream into the chocolate solution. Stir well.
Step12:Pour in the remaining cream. Stir well.
Step13:Take out the refrigerated mold and put in a slice of cake. Pour in chocolate mousse liquid. Refrigerate.
Step14:Prepare the milk layer. This layer is of the jelly type. Heat the cow to add sugar. Heat to about 50 degrees. Soak the gelatine in cold water and melt in hot milk.
Step15:Take the frozen chocolate layer in the refrigerator and pour in the milk liquid.
Step16:Keep it in the fridge for at least 5 hours. I spent the night.
Step17:Make chocolate accessories. Melt the chocolate. Put it into the mold. Refrigerate for a while. Demould when using.
Step18:Wrap a hot towel around the mousse circle. Cover it for a while. It's demoulded.
Step19:After the chocolate parts are demoulded, put them on the top of mousse.
Step20:Cu
Cooking tips:1. Mousse circle is 6 inches. But I reduced mousse liquid. The height is about 2 / 3 of the mold. If you want to make a full mold, you can increase the proportion of chocolate layer, light cream by 50g + corresponding ingredients. 2. The melting of chocolate and Geely Ding can not be too hot. About 40 degrees can be melted. 3. The added cake pieces will be poured with the chocolate mousse liquid. If it floats up, you can pour a small part first. Refrigerate until it solidifies. Then pour in the remaining mousse liquid and it will not float. My one is. Pour it directly to make the cake float on purpose. Because there is also the top layer. Don't worry. The cake will float to the surface. 4. When demoulding, you can use a hot towel or a hot air blower. After a little heat, you can try demoulding. There are skills in making delicious dishes.
