Chocolate Mousse recipe-Chinese Food-best chinese food recipes-cooking food

Step4:Sift in the low gluten flour and cocoa powder. Remove and stir from the bottom with a hand-operated egg pump. Stir until there is no dry powder

Step5:Add a little salt and lemon juice to the protein

Step6:Add sugar in three times and beat until wet and dry

Step7:Take one third of the protein cream to the egg yolk paste, turn it over with a scraper, and then take the remaining one half of the protein cream and continue to turn it over until the protein state is not seen

Step8:Pour into the albumen cream basin. Continue to mix evenly

Step9:Pour the batter into the 28 * 28 mold. Shake twice. Shake off the bubbles inside

Step10:Preheat the oven to 150 degrees. Put it into the mold. Bake for about 18 minutes

Step11:Take the cake out of the oven and cool it

Step12:Press out the cake with mousse circle

Step13:Put the cake in the bottom of the mousse circle. Cover the mousse circle with tin paper

Step14:Chocolate mousse - 120g whipped cream to 7 servings

Step15:Heat 45g light cream, milk and dark chocolate in water until completely melted

Step16:Add in the gelatine tablet. Stir until the gelatine tablet melts. Let cool slightly

Step17:Pour the liquid chocolate into the whipped cream and mix well

Step18:Pour the dark chocolate mousse solution into the mold. Refrigerate for 1 hour

Step19:Chocolate noodle making - put milk, sugar and cocoa powder into a small pot. Stir over medium and low heat until cocoa powder melts. Put in the gelatine which is soft with water bubble. Use the remaining temperature to melt it

Step20:Cool the chocolate noodles to room temperature. Pour it on the frozen mousse. Refrigerate until it solidifies

Step21:Melted chocolate spreads out the shape

Step22:After the chocolate mousse solidifies, use a hair dryer or hot towel to apply heat to the mold for demoulding, and then decorate it.

Step23:Finished product drawin

Step24:Finished product drawin

Cooking tips:1. The baking temperature and time shall be adjusted according to the oven. 2. Just cool the chocolate liquid a little. Be careful not to put it too cold. Otherwise, it will solidify. If it solidifies, it should be reheated to become liquid before use. 3. Chocolate drenching can be filtered out with a sieve. This way, the drenching will be more smooth and delicate. 4. Surface decoration is optional. 5. This is Midea electric oven. The model is t7l384d. The specification is 38l1800w. There are skills in making delicious dishes.