Chocolate Moose

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First, based on the recipes and practices of chocolate splitting sponges, a chocolate splitting sponge cake

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When the cake cools, cut out the right size piece of cake with a heart-shaped mousse, then cut the thicker piece of cake out of the middle and split it into two thin cakes. Snippets

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One piece of cake is a little bit smaller, and it's a little bit smaller. Snippets

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then make chocolate mousse. the egg yolk, water and 10 g fine sugar fell into the eggbath, and it was even with an eggbeater

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And then heat it with a little fire and mix it up until it's thick in the yolk

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Black chocolate slices, which fall into another eggbasket, are heated from the water and mix continuously until they melt into liquid form。

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It'll pour a little cold yolk into the melted chocolate fluid

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It's evenly mixed. The temperature after mixing should not be too hot

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The light cream is electrically ejected to the surface

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I'll split the cream two to three times into chocolate fluid

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We're going to mix the two with a blend

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The proteins were added to the fine sugar three times, to a wet bubble that could pull out the tip of the bend。

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Two to three times in chocolate fluid

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Blew to mousse。

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The bigger piece of cake on the bottom of the mold

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And then he fell into Moose half full。

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Smaller cakes in the middle

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Then he fell into the ground, until it was full, and the surface was slightly flatened。

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Put Moose in the fridge, freeze for four hours to condensate, and then decorate the surface。

1. Temperature is crucial when making the chocolate mousse filling. After mixing the egg yolks with the chocolate, it is best to keep the temperature between 35-38°C. If it is too high, mixing with heavy cream and egg whites will cause them to deflate, resulting in a loss of the light and airy texture. 2. This mousse is not suitable for larger molds like 6-inch or 8-inch pans because it is very delicate and cannot be cut. Therefore, use small molds to make single-portion individual mousses. 3. This mousse does not use setting agents like gelatin sheets; it relies entirely on the natural properties of the chocolate to set, making it very delicate. Before demolding, to avoid damaging the shape, freeze it in the freezer for 30 minutes to make it slightly firmer. Then, wrap a hot towel around the outside of the mold for a short while, and you can easily remove it.