Chocolate Mousse

butter:130g dark chocolate 55%:100g milk:165g sugar:80g egg:3 low powder:80g cocoa powder:35g baking powder:4.5g moose level:8 milk:150g light cream:50g dark chocolate:240g whipped cream:200g sugar powder:20g https://cp1.douguo.com/upload/caiku/0/a/d/yuan_0ac8772f8a0e96d8a91bb2cbffb001fd.jpg

Chocolate Mousse

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Chocolate Mousse

What is the most important taste of chocolate mousse? I want to be smooth and mellow-

Cooking Steps

  1. Step1:Put butter and chocolate into a basin, heat them in water until they are melte

  2. Step2:Add sugar and milk and stir quickly until the sugar is completely melted and cool for later use

  3. Step3:Preheat oven while waiting to mix low powder, cocoa powder and lead-free baking powde

  4. Step4:Slowly pour the eggs into the chocolate paste. Stir while pourin

  5. Step5:Sift in low powder and draw Z characters evenl

  6. Step6:Pour into baking tray from 20cm height and smooth with scrape

  7. Step7:Bake in the oven at 170 ℃ for 18 minutes and let it coo

  8. Step8:Heat the mixture of milk and whipped cream until it's slightly open, turn the heat to a low heat and stir in the chocolate until it's completely melted

  9. Step9:Cream to 50% hair (slightly flowing

  10. Step10:Mix chocolate batter and whipped cream in batches until fully blende

  11. Step11:Sanneng sn3478 mousse circle cut out cake blank mousse circle bottom coating preservative fil

  12. Step12:Pour the mousse liquid into the mousse ring with the cake body and refrigerate for 4 hour

  13. Step13:Use the blower to blow for 23 rounds and release the mold immediately and smoothly (≥ ∇). Start eating.

  14. Step14:Today, the feeling of cutting the square is much smaller and fresher ((- Del -

Cooking tips:There are skills in making delicious dishes.

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