Two-color chocolate mousse
Ingredients: milk,eggs,fine sugar,corn starch,cream of tartar,low powder,corn oil
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Two-color chocolate mousse
1
Prepare raw materials: low flour, eggs, milk, corn starch, tartar flour, corn oil, fine sugar
2
Separate the egg white and egg yolk
3
Add egg yolks to the mixed milk corn oil, add 20g of sugar and stir well
4
Add the sifted flour to the stirred egg yolk liquid
5
Put the egg white into a water-free and oil-free stainless steel basin, add the tartar powder and stir at high speed until large fish eyes appear, add 1/3 of the sugar
6
Continue beating until the egg whites begin to thicken, as shown in the picture, and then add 1/3 of the sugar when it becomes denser.
7
Continue beating for a while, and the egg white can pull out a short upright corner, which means that it has reached a rigid foaming state and can stop beating
8
Stir the beaten egg white into the egg yolk paste in three times, stirring from the bottom up, without stirring in circles to prevent the egg white from foaming9
Pour the stirred batter into a heart-shaped mold, hold the mold with your hand and shake it twice on the table. Put the large bubbles in the living room into the preheated oven (preheat to 130 degrees, five minutes), 130 degrees, just for an hour
10
Remove the baked cake and invert it upside down, cool and release it
11
Making mousse: 100g milk, 40g white chocolate, 40g dark chocolate, 3 gelatine tablets, 100g cream, 20g sugar
12
Break the white chocolate into small pieces, add 50g of milk, heat it over water until it melts, add the 1/2 gelatine slices that have been soaked soft, wait until the gelatine slices have dissolved, and add 1/2 when the white chocolate liquid has cooled until it is not too hot to get hot. The whipped cream
13
Wrap the heart-shaped mold with a layer of tinfoil and divide the Qifeng cake in half. Add the white chocolate mousse liquid. Place in the refrigerator for 10 minutes to quickly solidify
14
Black chocolate mousse is made the same as white chocolate mousse. Add another piece of cake, pour in the dark chocolate mousse, and place in the refrigerator to chill for more than 3 hours
15
Use a hair dryer to blow around the cake mold to remove the mold and decorate with appropriate amount of cream, colored sugar and blueberries.