Chocolate Moose
By VicentaLakin
Recipe Recommendations
- dark chocolate a
- white chocolate a
- eggs 2 only
- coffee powder appropriate amount
- sugar appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for Chocolate Moose
1
Prepare the material
2
Black chocolate, white chocolate insulation, eggs in eggs and yolk
3
White chocolate with a single yolk mix
4
Black chocolate is evenly mixed with a yolk and coffee powder
5
Emelie and sugar
6
Hits dry hair
7
2 copies of dry-haired egg purified mixture
8
One in three of the white chocolates, evenly mixed
9
The other half was added to the black chocolate three times
10
Smuggle evenly
11
2 copies ready
12
Free mix of black and white chocolate mixtures
13
Use your imagination
14
Two hours in the fridgeChocolate Moose Make Tips
1. Add the egg yolks slightly faster after the chocolate melts to avoid cooling again and affecting the production
Don't add too much coffee powder to dark chocolate. Too much coffee powder will conceal the taste of chocolate, but it will be less authentic if you don't add the taste! (Unexpected taste ~)
2. Beat the egg white until it is dry and frothy, and until it is like daily cream. It will not fall easily when lifted with an egg beater. The effect of killing directly affects the solidification state of mousse! Don't add too much sugar. The chocolate itself contains sugar, so if you have too much sugar, the finished product will become tired. Especially the white chocolate part contains much more sugar than the dark chocolate part.
3. When adding egg whites to the chocolate, do it quickly and don't dawdle. The mixture beaten with egg white will not solidify for long. Add a little white vinegar or starch or baking soda to enhance stability.
Don't add too much coffee powder to dark chocolate. Too much coffee powder will conceal the taste of chocolate, but it will be less authentic if you don't add the taste! (Unexpected taste ~)
2. Beat the egg white until it is dry and frothy, and until it is like daily cream. It will not fall easily when lifted with an egg beater. The effect of killing directly affects the solidification state of mousse! Don't add too much sugar. The chocolate itself contains sugar, so if you have too much sugar, the finished product will become tired. Especially the white chocolate part contains much more sugar than the dark chocolate part.
3. When adding egg whites to the chocolate, do it quickly and don't dawdle. The mixture beaten with egg white will not solidify for long. Add a little white vinegar or starch or baking soda to enhance stability.