Six-inch chocolate mousse
By VicentaLakin
it's been a long time since you wanted to eat chocolate mousse! you see how much heat it is and how scared it is, so you wander around in hesitation. and then one day, when there's light, i can cut the cake and eat less cream. all the good ones are cut. just try and do it yourself. the following is a copy of the conventional approach: the formula for cutting sides is compared. black chocolate 86g milk, 50g light cream, 200g sugar, 20g egg yolk, 1 glittine tablet of 10 kroner。
Recipe Recommendations
- sweetening
- frozen
- half an hour
- simple
Steps for Six-inch chocolate mousse
1
Six inches of chocolate twilight cake。2
Split them evenly into three pieces, only two of them. I picked two pieces near the base and middle of the mold. I don't want to cut the side of the cake so I can eat less cream and chocolate, and don't laugh at me。3
5 grams of gilditin tablets bubbled with cold water. put the extra water down when you're done. (one glitting film is 2.5 grams and five g is two glitches4
The glitting tablets melt into hot water and remain warm and uncondensed。5
A yolk beats hard with an egg, and the yolk changes from gold to yellow。6
105 grams of milk and 55 grams of chocolate are boiled and boiled to the full melting of the chocolate with a razor。7
While the right hand mixes with an electric omelet, the left hand pours a little bit of the melted chocolate milk liquid into the yolk, so that the mixing does not stop until the liquid temperature drops to hand temperature. Note: Don't pour all the liquid into the yolk at once, so it burns the yolk into pieces。8
Then the warm glytine tablets were poured into the same hot chocolate liquid basin and evenly mixed。9
Take 2 grams of instant soluble coffee, 5 grams of water melt, and add 2 kroner, to be converted to cake plaster (this step can be omitted if there is no material)。10
An animal light cream of 90 grams is added to 8 grams of white sugar to 6 and 7 distributions, which can be moved with slight texture. When it's hot, you have to break through the ice。11
Scratch both cream and chocolate fluid. It can't be used as an egg-beater, which can create bubbles and make them thinner. I'm lazy and I'm having serious consequences。12
The piece in the middle of the cake piece was placed at the bottom of a six-inch circle, with wool brushing the whole of coffee。13
A drop of mousse fluid。14
It is then placed in a small piece of cake, which is not in the middle of the circle and is consistent with the gap around the mould. Then brush the coffee. Falling into the remaining mousse fluid and shaking a few times over the board. See the bubble? I hit it with an electric omelet15
Put it in the fridge for more than four hours. Make sure it's flat! It's the same as me。16
A chocolate-smelling chocolate-skinned mush cake is ready. When you cut the muffles, you bake the knife a little bit on the fire, just warm it up, so you don't scratch it。