Chinese Food
Chocolate Mousse Cake (6 inches)
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Mousse cake first appeared in Paris, the food capital of France. Mousse was transliterated from French. Mousse cake is delicate in taste, ready to eat. Through the change of various fruits and other auxiliary materials, it can produce rich taste. It is called the best cake. It is deeply loved by all of you. Among them, chocolate mousse is more classic. After learning from Mr. Dou Guo and several times of deliberation and practice, I finally finished the cake.
Cooking ingredients
Cooking Steps
Step1:Bake a Qifeng cake in advanc
Step2:Divide the cake into two layers and cut the slices into small pieces. Soak them in cold water
Step3:Cut the cake piece slightly smaller than the cake mold. It is convenient for mousse filling to completely wrap the cake. The cake made is smooth and beautiful
Step4:Mix milk, chocolate and sugar. Sit in 40 degree water
Step5:Heat in water. Stir until the chocolate melts. Mix evenly. Remove the water. Melt in hot water. Add the milk chocolate liquid. Stir the cream evenly. Beat with the electric eggbeater until the lines just appear. Tilt the bowl to one side. The cream flows barely
Step6:Mix well with milk chocolate liquid in several times. Finish the making of mousse fillin
Step7:Put a slice of cake on the bottom of the cake mold. Pour half the mousse filling in. Level it with a scraper
Step8:Then put in the second slice of cake. Pour in the remaining mousse filling. Shake it a few times. The ideal mousse filling should be able to slide around and fill all around. The surface should be smooth and flat. Put the cake mold in the refrigerator for more than four hours. Or put it overnight. If you are in a hurry, you can put it in the freezer for 3 hour
Step9:The best way to demould is to blow a circle of the mould with the middle end of the hair dryer. Push the bottom of the cake upward to demould easily
Step10:Wash the strawberries for decoration in advance. Dry them for standb
Step11:Decorate with fruit and cream according to your preference. The white globular cream in the middle of strawberry is made of whipped cream and squeezed with round flower mounting mouth
Cooking tips:1. The degree of whipping cream is the key to success. It can be whipped until the lines just appear. If you overkill it, the mousse filling will become thick. The final shape will be affected. It is difficult to smooth. 2. About the use of gilding tablets. It needs to be adjusted according to the temperature. If the temperature is high, it is recommended to use 1.5 pieces to ensure that it will not soften. 3. This formula uses dark chocolate. If milk chocolate is used, it contains sugar in itself. It is a skill to reduce the amount of sugar and make dishes delicious.
