Cooking Steps

1. 

   Step1:The cream a is slightly heated. The chocolate a is melted in water. Mix two materials to make chocolate ganache. Put it into a mounting bag. Fill out the nose and eyes of the bear. Refrigerate.

2. 

   Step2:In material B, the gilardine tablet is soaked in cold water for 10 minutes in advance. It becomes soft and usable. To make yogurt mousse, melt the sugar in material B, the lemon juice of gilding slice, and heat it in warm water. Material B: whisk the whipped cream until it has lines.

3. 

   Step3:Mixed yogurt mousse. You can see the viscosity is about this. Use this to make meat on a bear's nos

4. 

   Step4:Decorate the bag with yogurt mousse. Squeeze it and freeze it.

5. 

   Step5:White yogurt Mousse with strawberry powder and a small amount of color powder. Turn pink. Make bear's ears, hand and foot meat pad and love.

6. 

   Step6:After filling, we need to shake the mold. Let mousse more fully and mold fit together. Refrigerate.

7. 

   Step7:In material C, soak the gilding tablets in cold water for 10 minutes in advance. Shred chocolate and melt in warm water. Gilding C. milk C. sugar C. three materials can be melted in warm water.

8. 

   Step8:Material C whipped cream to a textured condition.

9. 

   Step9:Mix the cream of step 8 and the chocolate liquid of step 7. Pour out the gilding solution. Add a small amount of rum and vanilla essence. After mixing, it is in the state as shown in the figure.

10. 

    Step10:Pour some chocolate mousse into the mold first. Freeze for 10 minutes.

11. 

    Step11:Put the molds together and wrap them tightly with plastic wrap. Pour in the remaining chocolate mousse.

12. 

    Step12:It's like this when it's good. Refrigerate for more than 24 hours before demoulding.

13. 

    Step13:Demoulding is ready. It's cute and cute

14. 

    Step14:Very stereoscopi

15. 

    Step15:The feeling of plush. Like a teddy bear. But it's a chocolate mouss