Winnie Bear Chocolate Mousse

By MaxwellBednar

Winnie Bear Chocolate Mousse
Today is my precious son's birthday, and as a mother, I must be virtuous once ~ Happy birthday to our handsome boy!
This is my first time making mousse. Be sure to succeed!
I made it almost 1 o'clock last night for this cake ~ It's easy for me to be a mother, haha!!~
I drew the bear myself and buckled it. I used ordinary paper, so it was a little dirty. It would be better to find harder paper or plastic in the future!~~

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Steps for Winnie Bear Chocolate Mousse

  • 1
    The first thing is to make Qifeng cake, add 20G sugar to the egg yolks, stir well, add milk salad oil, stir well, sieve in the flour, and stir until the egg yolks are ready for use
  • 2
    Whisk the egg white, add 90G sugar into the egg white three times and beat until it froths hard.
  • 3
    Put 1/2 of the beaten egg white into the egg yolk, stir well, remember not to stir to eliminate the foam, use a spatula to turn it back and forth. After mixing, pour into the remaining egg whites. Stir well.
  • 4
    After the cake is mixed, pour it into the mold and shake it a few times to shake out the bubbles. Then place it in the middle and lower layer of the 150-degree oven (put the 8-inch one in the middle and lower layer) for 60 minutes
  • 5
    After the cake is baked, turn upside down and cool through the mold. After mold removal, slice into two pieces from the middle
  • 6
    During this period, we will make mousse filling, put geldine powder into milk and soak it!
  • 7
    Beat the light cream and sugar until it flows thick and smooth.
  • 8
    Heat the chocolate over water to melt, then add it to the cream and stir well, then add the soaked gelatine milk, and drop lemon juice. Stir well. The mousse filling is ready.
  • 9
    Wrap the bottom of the mousse with tinfoil, place one of the cake slices prepared in advance on the bottom of the mousse ring, and then pour in half of the mousse filling. Add another piece of cake and pour in the remaining mousse filling. Refrigerate in the refrigerator for 3 hours to solidify the mousse.
  • 10
    Add the gelatine powder to the water, then add the juice. Stir well and set aside.
  • 11
    Add the gelatine powder to the water, then add the juice. Stir well and set aside.
  • 12
    Remove the mousse cake, pour in the prepared gelatin, and then put it in the refrigerator to solidify. (The orange juice I use is too sour, which affects the taste, so you can choose a sweeter juice)
  • 13
    I drew the bear myself, then took it out with scissors, and sifted the cocoa powder. The paper is really too soft, and the paper shell may be more beautiful next time.

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