Chocolate Moose
By VicentaLakin
Recipe Recommendations
- sweetening
- frozen
- three-quarters of an hour
- ordinary
Steps for Chocolate Moose
1
olio (not mid-heart) 80g was broken with a crutches, added to the melted butter of 40g and evenly mixed. plate olio to a six-inch mold with oil paper, press it and put it in the fridge。
2
chocolate 40g in water melts (55-65 degrees), slowly adding 200 ml of milk evenly after melting, maintaining the temperature and evenly mixing 15g and 10-15g white sugar with early cold water bubbles. give me 200ml of cream. it'll be fine. when the temperature of the milk chocolate fluid is reduced, the cream is poured into the mix. if there's no way of mixing it, use the filter. it's a three-hour freeze in a six-inch mold. when the time comes, put cocoa powder in a sifter and put it in monroe。
3
10 g sugar is a low sugar version, or 15 g. if they do not eat in time, they can also freeze, which is better off. demolition can be used to blow around a blower, a cup is placed below and the transfer can be carried with two cutters。
4
Cut it, it's delicate。
5
It's delicious
6
Feels easier than cream cake。