Bearburn chocolate mousse

By VicentaLakin

Bearburn chocolate mousse
Using the base of their own kamikaze cakes, 70 per cent of cocoa fat is black and animal light cream. I'm about to pick up the "Go back to the palace", so the five-officer plug-in is a little more tedious

Recipe Recommendations

  • Hurricane cake 1 tablet
  • dark chocolate 70 grams
  • egg yolk one
  • light cream 100 grams
  • water 40 grams
  • fine sugar 10 grams
  • gelatin powder 5 grams

Steps for Bearburn chocolate mousse

  • Make Bearburn chocolate mousse step 0
    1
    Twilight cake slices, with moose modulates, shapes, spares. I used the leftover eight inches of twilight cake, divided horizontally into three pieces or slightly thicker。
  • Make Bearburn chocolate mousse step 1
    2
    It melts with a little cold water. The same applies to fish film, which requires early pre-solvation and is easy to block if it is released directly into thermal solution. And the fact that the glitting is not overheating affects the degree of condensation。
  • Make Bearburn chocolate mousse step 2
    3
    The egg yolk with water, the sugar with sugar in the pot, the fire with heat and constant mixing, until the sugar is fully dissolved and boiling, when the yolk is ripe。
  • Make Bearburn chocolate mousse step 3
    4
    The filtration is followed by the insertion of step 2 glint, which is mixed up to the point of total dissolving, sifts, and a little cooler to the point where the hand is not hot。
  • Make Bearburn chocolate mousse step 4
    5
    Black chocolate in water is melted into liquid form, added to the yolk and modulated。
  • Make Bearburn chocolate mousse step 5
    6
    The light cream goes down to the pattern, and it's even in the last chocolate fluid, which is chocolate mousse。
  • Make Bearburn chocolate mousse step 6
    7
    Put chocolate moose in the mold, full of sevens, a few bumps of bubbles. Because you're gonna have to put a piece of cake, and if you don't, just pour it。
  • Make Bearburn chocolate mousse step 7
    8
    Put a piece of cake on it and pour it into the rest of the mussel and freeze it in the fridge for more than two hours. Chocolate and glittin are both solid. If you're hungry, you can freeze。
  • Make Bearburn chocolate mousse step 8
    9
    In cold storage, five officials were drawn on oilpapers using waterproof chocolate
  • Make Bearburn chocolate mousse step 9
    10
    Condensate and take the spare
  • Make Bearburn chocolate mousse step 10
    11
    Demolition: a warm towel on the edge of a spherical mold, or a warm wind, with water to push Moose on the side
  • Make Bearburn chocolate mousse step 11
    12
    Just stick the decorated five on a moose cake