Chocolate mousse
By VicentaLakin
Make the bottom of a cocoa cookie with chocolate sauce mousse in the middle of it with jams and a stupendous taste bud
Recipe Recommendations
- low-gluten flour 90g
- butter 55g
- Hershey Cocoa Powder 10g
- fine sugar 25g
- salt 1.5G
- light cream 135G
- chocolate sauce 50g
- whole milk 10g
- Ding Jili tablets 7.5G
- plum jam appropriate amount
Steps for Chocolate mousse
1
Butter room temperature softens with petal egg molds used by the pickle
2
Combining the material in the pie skin
3
Scratch them and put them in the freezer for half an hour
4
take out the pieskin with a big bag full of thins in five millimeters
5
Crush the pie skin with a mold
6
It's on the mold
7
Send it to the preheat oven
8
The baked cookies are on the Internet
9
Dinggills are full of ice water
10
Full milk and chocolate sauce to 50 degrees
11
I'll just put some dry water out of the bubbled Dingley and mix it into chocolate sauce and melt it
12
Get the cream out to seven
13
Combining chocolate sauce with cream
14
Put the frozen jam in the code. Moose tossed the mold
15
Send it to the freezer
16
Decoration with fruit and cocoa powder (by personal preference)
17
Completed Chart
18
Completed ChartChocolate mousse Make Tips
I'll give you the light cream to seven points. Don't pass it. 2. Chocolate sauce must be cold enough to mix with light cream3 (for reference only, please adjust to the temperature of the home oven)