Chinese Food
Upgraded magic of chocolate -- passion fruit chocolate mousse (with chocolate noodles)
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I think you may find that the purer the chocolate is, the more sour it will taste with a little astringency. I also found out by accident that chocolate is really suitable for matching with sour fruits. So we have this passion fruit chocolate mousse. This mousse is simple. There are only four layers in total. From top to bottom - Chocolate noodle + Chocolate Mousse + passion fruit mousse + Dacus cake bottom (formula is 9 pieces of 8cm semicircle modulus)
Cooking ingredients
Cooking Steps
Step1:1、 Chocolate noodle 1, water + sugar + Cocoa powder. Put it in a thick wall pan. Stir with a rubber scraper and cook until the liquid thicken
Step2:2. Cool it down a little. Put it into the prepared gilding table
Step3:3. After sieving, stand by at room temperatur
Step4:2. The bottom of Dacus cake (28 * 28 gold baking tray) 1. Whisk the protein and sugar to dry foamin
Step5:2. Add sifted almond powder and cocoa powder. Mix wel
Step6:3. Fill the baking tray with flower mounting bag
Step7:4, 180 degrees. About 18 to 25 minutes. After baking, cut into 8 cm slices, 9 for standb
Step8:3. Method of chocolate mousse-1. Mix the egg yolk and sugar evenly. Boil the cream at the same time. Pour it into the egg yolk in 3-5 times. Mix evenly each time and then add the next time
Step9:2. Lower the temperature of the egg and milk mixture. Stir by hand and cook until it reaches 75 ℃. Keep away from the fire
Step10:3. Put the chocolate into the custard, cover and simmer for two minutes, then stir evenl
Step11:4. Add the pickled gelatin into the chocolate custard, stir well, sift it, and let it cool down
Step12:5. Cream + sugar. Beat to 6 for distributio
Step13:6. Add the whipped cream into the chocolate custard in 2-3 times. Mix well each time, then add the next time until well mixed
Step14:7. Molding. The proportion of chocolate mousse and passion fruit mousse is about 3-
Step15:4. Baixiangguo Mousse method-1. Boil baixiangguo juice + sugar to 60 degrees. Melt the sugar completely. Put in the pickled gilding tablet. Let it stand and cool
Step16:2. Cream to
Step17:3. Put the cream into the passion fruit juice which is cooled to about 40 degrees. Mix well
Step18:4 in mol
Step19:5 Finally, put on the dagus cake with the wine and sugar liqui
Step20:Method of liquor sugar solution - boil 100g water + 50g sugar. Place it to cool. Add 20g ru
Cooking tips:There are skills in making delicious dishes.
