Chocolate mousse
By VicentaLakin
And in August, it was the blueberries of Norway, freshly sour season, with smooth chocolate mousses, that became a cold white chocolate cup of summer inflammation
Recipe Recommendations
- white chocolate 60 grams
- dark chocolate 50 grams
- milk 100 grams
- light cream 75 grams
- egg yolk one
- fine sugar 20 grams
- gelatin tablets 1 tablet
- cold water 1 teaspoon
- royal icing appropriate amount
- strawberry 2 to 3
- sweetening
- other
- several hours
- ordinary
Steps for Chocolate mousse
1
White chocolate insulation。
2
By 40 degrees, slowly mixing to full melting of chocolate。
3
It's cooling up to 25 degrees and keeping it at 29 degrees。
4
Put chocolate sauce in the masonry。
5
Turning the paper pattern makes the wall evenly attached to a layer of chocolate milk, which is pouring out the excess. Put it in the freezer to condensate。
6
After condensing, tearing off the pattern is a chocolate cup。
7
The glitting was made into small pieces with a tea spoon and soft water。
8
The yolk is concussed with a hand-plug until it becomes light and loose。
9
Milk, sugar and small pieces of chocolate are put into the boiler, the little fire is heating up, and the chocolate is intermingled until fully melted。
10
Keep heating to boil。
11
Boiled chocolate milk is slowly lined down into yolk and is constantly mixed to full integration。
12
When it's hot enough to join a soft glitting chip, it'll melt completely. Still cooling。
13
The light cream used an electric omelet to print the way。
14
Put the cooled chocolate milk in the light cream, mix it evenly, and the liquid mousse does。
15
I'm going to put liquid Moose carefully in a chocolate cup. Refrigerator freezes for more than four hours to complete condensation and can be eaten. "I've added meringue and strawberries to the drawings. I don't want to do anything."