Six-inch chocolate mousse cake
By VicentaLakin
Chocolate is my heart, whether it's ice cream or cake, but it's chocolate, no matter. It's chocolate for my taste, it's milk for chocolate cake。
Recipe Recommendations
- cake slices 3 tablets
- chocolate 100g
- milk 30g
- gelatin tablets 2 tablets
- light cream 180G
- cocoa powder appropriate amount
- strawberry appropriate amount
- sweetening
- skills
- three-quarters of an hour
- simple
Steps for Six-inch chocolate mousse cake
1
First a six-inch cocoa twirl. Split it into three pieces. If you don't want to see a piece of cake outside the cake body, you'll have to use a pair of scissors or knives。
2
Gillidine chip soft。
3
Chocolate and milk enter the small milk pot and the insulated water melts completely。
4
Combination of soft gilding tablets into chocolate milk, knowing that the gilding tablets are fully melted。
5
The guilding tablets were fully melted and extracted from the hot water basin。
6
It's light cream to the texture that slows the flow. Put the chocolate paste in the light cream, mix it evenly, and the chocolate mousse will be ready。
7
A 6-inch live bottom model, with a cake piece at the bottom。
8
Pour it in, put it out in the freezer for about 10 minutes, put it in the second piece of cake, then pour it in the moose, repeat the move。
9
It's about four hours in the freezer。
10
Demolition can be done by rubbing around with hot towels, or by blowing around with hot wind, with a cup on the bottom, with hands holding the mold gently down, so that the cake can be demould。
11
decoration: an additional 100 g of light cream (which is not actually used, which is too small to be distributed) is used to draw straight on the face of the cake, to spread cocoa powder and to decorate with strawberries。Six-inch chocolate mousse cake Make Tips
if you do not want to see a piece of cake outside the cake body, you will remove it with scissors or knives. 2. the glitting tablets are soft with cooked water, ice water in summer and cold water in winter. 3. the temperature of the melting of chocolate insulated water should not be too high. 4. the freezer will be more operational in front of the moose. 5. decorated light cream is too small to be able to pass out, and it is not actually used in practice. 6. the whole cake tastes sweet from the chocolate itself, and i think it's good enough, so the decorated cream is not sugary, and the sweet ones can add 10 g fine sugar to the light cream。