Coco Tina Orange Mousse
By VicentaLakin
THE TOUGHEST THING IN SUMMER IS CHOCOLATE MOUSSE, THE SKATING TASTE, THE FRAGRANCE. WHEN IT COMES TO COCOA POWDER, WE MUST NOT BUY COCOA, WHICH IS THE PRODUCT OF N-BASED ADDITIVES, AND IT WAS FOUND RECENTLY IN THE SWISS CABIN THAT THE COCOA TINA TASTES SO GREAT THAT IT IS NOT JUST FOR FLUSHING, BUT RATHER FOR MUSS. PERSONALLY, I LOVE BLACK COCOA BECAUSE IT TASTES BITTER AND SMELLS BETTER. READ THE BOOK, WHICH CLEARLY IDENTIFIES IT AS A REALLY GOOD COCOA DRINK WITH SWISS CHOCOLATE, AND I'M RELIEVED TO SEE IT
Recipe Recommendations
- black cocoa tina powder 20 grams
- light cream 150 grams
- powdered sugar 25 grams
- milk 50 grams
- gelatin tablets 1 tablet
- orange peel appropriate amount
- sweetening
- skills
- an hour
- ordinary
Steps for Coco Tina Orange Mousse
1
Prepare the required raw materials in advance。
2
Get orange skins mixed with milk and boil with little fire。
3
Add black cocoa powder evenly。
4
The glitting tablet was put in cold water and soft。
5
Put the glittin in chocolate milk。
6
Add sugar powder to light cream and bet it to eight distributions (in a state of marginal mobility)。
7
About three quarters of the cream is poured into the chocolate fluid。
8
Smash even。
9
The good chocolate mousse drops into the container。
10
The top is poured into the remaining light cream and sent to a freezer for one hour。
11
Once again, a small amount of cocoa powder is distributed at the top of the top, with mint leaves and orange slices to decorate。
12
Super smoothie。Coco Tina Orange Mousse Make Tips
1: To make mousse, you must use gelatin powder or gelatin sheets. If using gelatin sheets, make sure to soak them to soften in advance, then place them in the warm chocolate mixture so they can melt completely and act as a setting agent. 2: Do not whip the heavy cream for the mousse until it is too stiff; generally, a semi-liquid state, or slightly thicker, is fine. Absolutely do not whip it to a piping consistency.