Pumpkin chocolate mousse

Recipe Recommendations

• low-gluten flour 35 grams
• cocoa powder 10 grams
• eggs of 2
• corn oil 25 grams
• milk 25 grams
• gelatin 6 grams
• coconut milk 20 grams
• cooked pumpkin pieces 100 grams
• light cream 100 grams
• fine sugar 80 grams
• corn starch 8 grams
• qingshui 16 grams
• cooked walnut kernels 40 grams
• water 10 grams
• dark chocolate 32 grams　

• sweetening
• baking
• several hours
• ordinary

Steps for Pumpkin chocolate mousse

1

Cocoa cakes: two eggs, protein and yolk separated, in water-free and oil-free containers. Twenty-five grams of milk, 25 grams of corn oil, five grams of fine sugar

2

Scan 35 grams of low powder and 10 grams of cocoa powder

3

A few drops of lemon juice and 30 grams of fine sugar are added, and an electric omelet hits the protein with dry hair bubbles

4

Take one third of the protein cream and join the cocoa yolk paste

5

Coco yolk paste drops in the remaining protein frost, tumbles evenly up and down, and doesn't strung, so it doesn't melt

6

Down into the 6 inches, blow out the bubbles, get under the pre-heated oven, and roast it up and down at 135 degrees for 40 minutes

7

Cake's out of the oven, and it's cold. Snippets

8

Three inches of square mousse and two squares of spare

9

Caramel walnuts: 30 grams of fine sugar and 10 grams of water put in small pots, heated by fire, boiled to darkened brown. Fire

10

Put it in 40 grams of walnuts, mix it with wood shovels, wrap the syrup on the walnuts, and turn it off with a little fire

11

The cold walnuts picked out some nice decorations and cut the rest

12

Chocolate mousse: 32 grams of black chocolate insulated at about 40 degrees

13

100 grams of light cream to 6,7

14

3 kjilidin soft, dry, melted and dried, poured into the six-distributed creams, then poured into the cool chocolates, and so on

15

Place square piece of cake in 4 inches of live square

16

Pour it into chocolate mousse, put it in the middle of a broken caramel walnut

17

Cover another piece of cake with a little internal pressure and freeze into the fridge for 15 minutes to the surface

18

Pumps: 100 grams of fine pumpkin blocks and 20 grams of coconut, 20 grams of fine sugar put in the food machine to make fine pumpkin mud. 6 gramlidin bubbles melted into pumpkin mud evenly

19

80 grams of light cream to distribution 7 mixed with pumpkin mud, evenly mixed

20

The fridge takes out the solid chocolate mousse, pours into the pumpkin mousse, freezes in the fridge for 5 or 6 hours to condensate

21

Caramel shower: 100 grams of light cream mixed with 100 grams of water, 8 grams of corn starch evenly mixed with 16 grams of water, 80 grams of fine sugar and 6 grams of giltine ready

22

80 grams of fine sugar in a small pot, hottening a small fire, mildly mixing it with wood shovels into a sugary, dark brown, thin bubbles

23

off the fire, with a spoon in a spoon of light cream mixed with water (about 30 ml) and with a quick copy of wood shovels. there's gonna be a lot of high-temperature steam coming out. watch out for the burns

24

At the same time, it heats up the fire, mixes it and pours it into the remaining light cream and water blends, stirs it up into boiling, and then boils with corn starch water (pre-joining to prevent it from settling down) and causes the fire to close for 30 seconds. Griding evenly in 6 grams of soften and cold until about 35 degrees

25

The shower is cool to about 25 degrees. It's like yogurt-like

26

The fridge takes out Moose, strips it off and puts it on the grill

27

Put the shower on it, hold it for a moment, move the cake into the freezer to condensate

28

Scratch cakes are easy to decorate, walnuts on both sides of Moose, big caramel walnuts on top, white chocolate sauce on the surface, a few beads on the edge

29

It's finished

Pumpkin chocolate mousse Make Tips

Recipe Categories

• baking Recipes