Chocolate Moose
By VicentaLakin
Love mine. Welcome to my WikiLeaks public. When summer comes, and it's time to eat all kinds of cold and cold sweets, Moose is one of my favorite summer desserts. Moose is also called ice cream, which is made of all kinds of condensants that add a taste of cream to a glacid, elastic block, which is usually used for gillidin, but if you happen to have no glitting around, it's good for this chocolate mousse formula that doesn't need glitting
Recipe Recommendations
- dark chocolate 125g
- light cream 150g
- milk 50g
- egg yolk one
- egg white one
- sugar 20g
- sweetening
- other
- an hour
- ordinary
Steps for Chocolate Moose
1
one egg yolk was added to 50 g milk and the fire boiled into thick paste
2
after the ceasefire, 50 g of light cream was added and evenly mixed
3
the remaining 100 g of light cream added 10 g of sugar
4
An egg-beating device is sufficient for a tattooed state
5
the remaining one is added to the 10 g sugar
6
(b) Nine distributions in small tipping points
7
(b) re-fired egg yolk paste, which has been evenly mixed with 125 g black chocolate to melt
8
When it cools to the temperature, the eggs are emptied and evenly mixed
9
It's important to add it slowly and slowly, and it'll be good to add light cream
10
And then we'll put the light cream in, and it'll be even
11
That's what happens when it's mixed, fine, and chocolate's about to condensate
12
Scratch it in the mold or squeeze it in the bouquet and freeze it in the freezer