Chocolateberry mousse
By VicentaLakin
THIS IS THE SIXTH BIRTHDAY CAKE MADE FOR THE NIECE LAST WEEK AND FOR THE FAMILY. NEARLY TWO YEARS OF BAKING, WHICH MADE ME FALL IN LOVE WITH GOOD FOOD AND MADE ME KNOW THIS FAMILY, THANKS TO THE SUPPORT AND RECOGNITION THAT YOU HAVE GIVEN ME OVER THE PAST TWO YEARS, YOU HAVE BEEN ENCOURAGING ME TO BE STRONGER AND MORE FOND OF IT ON THE WAY. REMEMBER THE EXCITEMENT OF THE FIRST COOKIE, OF THE FIRST PRODUCTION, OF THE FIRST PRODUCTION, OF THE FIRST BIRTHDAY CAKE, OF THE UNANIMOUS PRAISE OF THE WHOLE FAMILY, OF THE FIRST BAKE, OF THE FALL, OF THE FIRST BAKE, OF THE BIG BRICKS THAT HIT THE S. UNTIL TWO IN THE MORNING. ALL OF THIS IS A DROP OF HAPPINESS, A TREASURED MEMORY, A JOURNEY OF BAKING, A LITTLE BIT OF PROGRESS THAT GIVES ME MORE JOY AND HARVEST, A GROWING PREFERENCE FOR HOMEMADE SNACKS, FOR THE SMELL OF BAKING IN THE HOME, FOR SWEETNESS, AND FOR HOMEMADE SNACKS THAT, IN ADDITION TO THEIR GOOD HEALTH, ALLOW THEIR FAMILIES TO EAT EACH OTHER'S HEART AND STRONG LOVE。
Recipe Recommendations
- eggs of 2
- fine sugar 30g
- low-gluten flour 48G
- cocoa powder 8g
- melt butter 14g
- Frozen raspberries 110g
- gelatin tablets 1 tablet
- rum 1 teaspoon
- light cream 120g
- milk 30g
- chocolate 80g
- unsalted butter 60g
- milk fragrance
- baking
- several hours
- senior
Steps for Chocolateberry mousse

1
materials for making cake slices: 2 eggs, 60 g sugar, 48g flour, 12g cocoa powder, 14g melt butter
2
Two eggs and 60 grams of sugar。
3
The hot water, which is distributed evenly, is distributed to the chart with an electric omelet。
4
The mix of low-banded flour and cocoa flour is evenly sifted。
5
Scrambled with rubber razors to dry powder and then poured warm melted butter on the razors, continuing to mix them all evenly。
6
The plattered paste was thrown into a board with tin paper, which was slightly smoothed and placed in the middle of a preheated oven of 160 degrees and baked for 15 minutes。
7
preparation of raspberry mousse materials: refrigerated raspberry 110g, sugar 40g, glitting tablets, rum tablet 1 spoon, light cream 100g, softened with ice water。
8
Refrigerated treeberries are added to the sugar mixer to make fine fruit mud。
9
The baked cake slices are torn to the same size as the mold, placed in the mold and wrapped in the bottom。
10
Take a third of the amount of raspberry mud insulation and heat it, and then add a glitting chip with ice water, so that it is even。
11
The smudged raspberry mashed back to the rest。
12
Add a spoon of rum。
13
The light cream is added to the raspberry mud when it hits 60%。
14
Smash even。
15
Pour the raspberry mud into a cake piece-painted mold and freeze it in the fridge for 2-3 hours to condensate。
16
materials for chocolate mousse: 45g light cream, 30g milk, 8g cocoa powder, 80g chocolate, 60g salt-free butter, 120g light cream, 30g fine sugar, 1 tablet of glittin
17
Milk and light cream boil with little fire。
18
加入可可粉Smash even。
19
Put it back on the fire and then add small chocolate blends to even it。
20
Add softened butter and mix it evenly cool。
21
Light cream hits 60%。
22
The cream is evened with chocolate solution with a razor。
23
Falling on a condensed strawberry mousse cake。
24
It's two to three hours of cold storage to decompose in the way it likes。Chocolateberry mousse Make Tips
1. When using aluminum foil, the matte side should be in contact with the food.
2. When unmolding a mousse cake, use a hair dryer to blow around the mold for 2-3 rounds. Do not blow for too long; gently lift the mold, and once you feel the cake slowly sliding out, it is ready. Blowing for too long will cause the cake to melt.
3. When cutting the cake, soak the knife in hot water to heat it, wipe it dry, and then cut; the cut surface will be very smooth.
4. Decorate it however you like.